One of the most renowned dishes in Pakistan is the Tender Pakistani Chicken Korma (Qorma). Mastering the art of preparing this delectable meal can be quite demanding, but fret not! With my recipe, just 30 minutes, and a few basic ingredients, you'll soon be savoring a flawlessly cooked Pakistani Chicken Korma.
TABLE OF CONTENTS
- What is Chicken Korma?
- Video
- Difference between curry and korma?
- Ingredients
- How to make Chicken Korma?
- What to serve with Korma?
- What can be pair with Korma?
- The Chicken Korma Recipe
WHAT IS CHICKEN KORMA?
Within the realm of Pakistani recipes, Tender Pakistani Chicken Korma (Qorma) stands out as an esteemed and time-honored delicacy. It embodies the essence of tradition, featuring a yogurt-infused curry harmoniously blended with an array of aromatic spices. The fundamental components include yogurt, nutmeg, and javitri, all working in unison to create a distinctively grainy texture.
Elevating the flavor to its utmost authenticity, the addition of crushed fried onions lends a captivating nuance to this quintessential korma preparation. Originating from the culinary heritage of Pakistan and North India, this Pakistani dinner recipe has garnered immense popularity, gracing both wedding feasts and everyday meals with its enticing presence.
VIDEO
DIFFERENCE BETWEEN CURRY AND KORMA?
Chicken Curry (recipe coming soon) features the inclusion of tomatoes, whereas the korma variant is characterized by its tomato-free composition and reliance on yogurt.
TIPS
- Grind the mace and nutmeg finely into powder form.
- Cool down the fried onion before squeezing them.
- No fresh cilantro in this recipe.
INGREDIENTS
- Nutmeg and Mace Mixture- Simply grind the nutmeg and mace using a mortar and pestle or a spice grinder.
- Oil and Onion- After frying the onion, transfer it to a plate and gently press or squeeze it to extract any excess moisture. Then, set it aside for later use.
- Ginger garlic paste- While the preference lies with homemade preparations, in case they are not readily available, store-bought alternatives can be used as a viable substitute.
HOW TO MAKE CHICKEN KORMA?
Grind the nutmeg and mace.
Fry the onion.
Take it out in a bowl.
Add chicken and mix well.
Then add yogurt and mix well.
Add salt and powdered spices.
Mix well!
Let it cook.
Cover and let it cook for few minutes.
It should look like this.
Add the fried onion, water, and kewra.
Cover and let it cook again.
WHAT TO SERVE WITH KORMA?
- Naan/ Roti- Traditionally Korma is served with Naan/Roti.
- Rice- Some regions serve korma with rice.
- Shermaal Naan- It is a sweeter version of naan. Shermaal has a dense texture and is red in color. My personal favorite is Shermaal served with Korma.
WHAT CAN BE PAIR WITH KORMA?
My all time favorite combination to pair Mutton Qorma with is any kind of biryani, like Authentic Chicken Biryani, or Instant Pot Mutton Biryani. If you make biryani don't forget to make our delicious Cilantro Tomato Yogurt Raita or Green Chutney Raita.
Another good pairing is Achari Chicken (The Best) or Achari Keema (Qeema).
For dessert you can never go wrong with Kheer, Zarda, or Meethi Seviyan.
Let's Make Chicken Korma!!!
Tender Pakistani Chicken Korma (Qorma)
Ingredients
- 1 lbs chicken quarters
- ¾ cup olive oil
- 2 medium onion thinly sliced
- 4 tbsp ginger garlic paste
- 1 cup yogurt
- ½ tsp kewra essence
- ¼ cup water
Nutmeg and Mace Mixture
- ⅛ piece nutmeg
- 2 pieces mace javitri
Whole spices
- 2 black cardamom
- 6 cloves
- 5 green cardamoms
- ½ cinnamon stick
- 6 black peppercorns
- 1 tsp cumin seeds
Powered spices
- 2 tbsp coriander powder
- 2½ tsp red chili powder
- ½ tsp Garam Masala Powder
- ½ tsp turmeric powder
- 1 tsp salt
Instructions
Netmug and Mace Mixture
- In a mortar & pestle add mace and nutmeg and crush it until it's powder form side it aside.
Korma Curry
- In a medium-size pot, on medium heat, add oil and let it heat up.
- Next add onions, sauté it until it's brown.
- Then take it out in a bowl, cool it down for few minutes, squeeze the fried onion, and then set aside.
- In the same pot, with some oil left, add black cardamon, cumin seeds, cinnamon, cloves, black peppercorns, and green cardamom.
- Sauté for 10 seconds. Now add the ginger garlic paste and let it cook for 30 seconds.
- Next add chicken and sauté that for 3 minutes.
- Add yogurt and mix well for 2 minutes.
- Now add salt, coriander powder, red chili powder, and turmeric powder.
- Next add mace and nutmeg mixture that you crushed in a mortar & pestle and mix well.
- Let it cook for 5-7 minutes or until the chicken is tender.
- Now cover the lid for 2-3 minutes on medium-low heat.
- Now take the browned onion that you squeezed, scatter the brown onion across your Korma and let it cook for 2 minutes.
- Add water, kewra, and mix well.
- Cover the korma with lid.
- Let it cook for 10 minutes on low flame.
- Open the lid and sprinkle some garam masala powder and ginger.
- Enjoy with a Shermaal.
Tahera Ali says
Hi can you tell me why the onions need to be squeezed as the oil coming out of it would surely have some of the flavour of browned onions that would be lost. Also the more oil that is used in a curry adds to the flavour too.?
Sarah Mirza says
The crushed onions will make the korma “danedar” which is the actual consistency. Do not discard the oil coming out of onion, add it to the korma. let us know if you have any further questions. 🙂