Chicken Korma | Korma Recipe || How to Make Chicken Korma with step-by-step photos
Chicken Korma is a gravy dish that is usually made with yogurt, nuts, and spices. A Mughal era original, Chicken Korma is the perfect dinner party dish that is easy, quick, and a no-fuss recipe, one of the most popular Pakistani chicken korma dishes to create a mouthwatering dish. You can serve it with boiled/brown rice, naan, and roti
This Pakistani chicken korma recipe does not call for many ingredients. You need to use only some common ingredients and a delicious Pakistani food recipe will be ready.
I always prefer this delicious korma with matar pulao and flavored basmati white rice along with raita and salad, I love to have this also with sheermal and tandoori naan
This Pakistani chicken korma recipe does not call for many ingredients. You need to use only some common ingredients and a delicious Pakistani food recipe will be ready.
I always prefer this delicious korma with matar pulao and flavored basmati white rice along with raita and salad, I love to have this also with sheermal and tandoori naan
so let's begin
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Wash the chicken pieces under the running water
Cut the thin onion slices
Make almond paste
Place a wok on the stove add enough oil then heat it, now add onion slices into the hot oil. Fry on high heat until turns translucent
Constantly keep stirring otherwise may burn dark onion slices, now reduce the heat to low-medium, then keep stirring over medium heat until you get nice golden brown color
Now fry the onion transfer it to the plate and spread it, set aside
Add ghee/desi ghee in the pot/pan heat then put green cardamom and crackle a second, Right after add ginger garlic paste in the oil. Saute it for a minute or until aroma arose, Now put chicken pieces in the pot. Fry the chicken pieces with ginger-garlic until change color, add spices along with little warm water
Stir to mix well until the oil separates from chicken
Now add beaten yogurt, fried crumble onions almond paste stir to combine well
Cover the lid for 10 minutes or until meat is tender, remove the lid and sprinkle 1/2 tsp mace and nutmeg powder, and kewra essence. Simmer it for 10 minutes
Now turn off the flame
Chicken Korma is a gravy dish that is usually made with yogurt, nuts, and spices. A Mughal-era original, Chicken Korma is the perfect dinner party dish that is easy, quick
Ingredients:
- 500g ½ Kg, chicken
- 125g, yogurt (beaten)
- 250g, onions thinly sliced
- 1 tbsp, ginger for garnishing
- 1 tsp, kewra essence
- 1/6 tsp, nutmeg powder
- 1/4 tsp, mace powder
- 2 tbsp, ginger garlic paste
- 1 cup, ghee/oil
- Salt to taste
- 1 tsp, red chili powder
- 1 tsp, coriander powder
- 1/7 tsp, turmeric powder
- 1/2 tsp,garam masala
- 1 tbsp, almond paste
- 3, green cardamom
- Oil, as required for frying onions
How to Make Chicken Korma Recipe?
- Add ghee/desi ghee to the pot/pan and heat the ghee very well
- Add green cardamom and crackle a second
- Then add ginger garlic paste to the oil
- Saute it for a minute or until the aroma arises
- Now put chicken pieces into the pan
- Fry the chicken pieces with ginger-garlic until change color
- Add red chili powder, salt, turmeric powder,garam masala, and coriander powder with little warm water
- Mix well until the oil separates from chicken
- Now add beaten yogurt, fried crumble onions almond paste stir to combine well
- Cover the lid for 10 minutes or until the meat is tender
- Remove the lid and sprinkle 1/2 tsp mace and nutmeg powder and kewra essence
- Simmer it for 10 minutes
- Now Turn off the flame and be Ready to serve with naan, rice,sheermal, tandoori roti
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