Chicken Korma | Korma Recipe || How to Make Chicken Korma with step-by-step photos
Chicken Korma is a gravy dish typically 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 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 it turns translucent.
Constantly keep stirring; otherwise, the onion slices may burn dark. Now reduce the heat to low-medium, then keep stirring over medium heat until you get a nice golden brown color.
Now fry the onion, transfer it to the plate, and spread it; set aside.
Add ghee/desi ghee to the pot/pan; heat, then put green cardamom and crackle for a second. Right after, add ginger-garlic paste to the oil. Sauté it for a minute or until the aroma arises. Now put chicken pieces in the pot. Fry the chicken pieces with ginger-garlic until they change color; add spices along with a little warm water.
Stir to mix well until the oil separates from the chicken.
Now add beaten yogurt, fried crumbled onions, and almond paste; stir to combine well.
Cover with 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.
Chicken Korma is a gravy dish typically made with yogurt, nuts, and spices. A Mughal-era original, Chicken Korma is the perfect dinner party dish that is easy and 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 for a second
- Then add ginger-garlic paste to the oil
- Sauté it for a minute or until the aroma arises
- Now put chicken pieces into the pan
- Fry the chicken pieces with ginger-garlic until they change color
- Add red chili powder, salt, turmeric powder,garam masala, and coriander powder with a little warm water
- Mix well until the oil separates from the chicken
- Now add beaten yogurt, fried crumbled onions, and almond paste; stir to combine well
- Cover with 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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