Pakistani chicken korma is a rich and aromatic curry made with tender chicken, yogurt, browned onions, and fragrant spices. It is a popular dish for family dinners, weddings, Eid celebrations, and other special occasions.
Unlike tomato-heavy curries, traditional Pakistani-style korma gets much of its distinctive flavor and texture from deeply browned onions and yogurt. Whole spices, ginger, garlic, and garam masala create the warm aroma associated with this classic dish.
With a little patience while browning the onions and cooking the masala, you can prepare delicious Pakistani chicken korma at home.
Ingredients for Pakistani Chicken Korma
Main Ingredients
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1 kg chicken, cut into pieces
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2 large onions, thinly sliced
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1 cup plain yogurt
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1 tablespoon ginger-garlic paste
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1/3 to 1/2 cup cooking oil or ghee
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2–3 green chilies, optional
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Salt to taste
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1–2 cups hot water, as needed
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Fresh coriander for garnish, optional
Ground Spices
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1 teaspoon red chili powder
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1 teaspoon coriander powder
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1/2 teaspoon turmeric powder
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1 teaspoon cumin powder
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1/2 teaspoon garam masala
Whole Spices
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1 cinnamon stick
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4–5 green cardamom pods
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1 black cardamom
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4–5 cloves
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8–10 black peppercorns
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1–2 bay leaves
Optional Aromatic Ingredients
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1 tablespoon kewra water
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A small pinch of ground nutmeg
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A small pinch of ground mace
Use these optional aromatics sparingly because their flavors can easily become overpowering.
Step 1: Prepare the Yogurt
Whisk the yogurt until smooth and keep it aside.
Using smooth yogurt makes it easier to incorporate into the curry without forming large lumps.
Allowing refrigerated yogurt to lose some of its chill before cooking can also make it easier to work with.
Step 2: Fry the Onions
Heat the oil or ghee in a heavy-bottomed pot over medium heat.
Add the sliced onions and fry them slowly until they become evenly golden brown.
Do not rush this step. Properly browned onions provide much of the color, sweetness, and depth of flavor in Pakistani chicken korma.
Remove most of the fried onions from the pot and allow them to cool.
Step 3: Crush the Fried Onions
Once the onions have cooled slightly, crush them by hand or grind them briefly.
You can add a small amount of water or yogurt if using a blender.
The crushed browned onions will later help create the characteristic thick korma gravy.
Step 4: Fry the Whole Spices
In the same pot and oil, add cinnamon, green cardamom, black cardamom, cloves, black peppercorns, and bay leaves.
Cook for approximately 30 seconds until aromatic.
Keep the heat controlled so the whole spices release their fragrance without burning.
Step 5: Add the Chicken
Add the chicken pieces and cook over medium-high heat.
Stir regularly until the chicken changes color and develops light golden spots.
Add the ginger-garlic paste and cook for another minute or two until its raw aroma reduces.
Step 6: Add the Ground Spices
Add red chili powder, coriander powder, turmeric, cumin powder, and salt.
Mix well so the spices coat the chicken evenly.
Cook briefly while stirring. If the spices begin sticking to the bottom, add a small splash of water rather than allowing them to burn.
Step 7: Add the Yogurt
Reduce the heat and add the whisked yogurt gradually while stirring continuously.
Once all the yogurt has been incorporated, increase the heat slightly and continue cooking.
The yogurt will initially release moisture. Continue cooking until the masala begins to thicken.
Step 8: Add the Fried Onions
Add the crushed fried onions back into the pot.
Mix thoroughly with the chicken and yogurt masala.
Continue cooking over medium heat until the mixture becomes rich and the oil begins separating around the edges.
This stage is important for developing the deeper flavor and texture of the korma.
Step 9: Add Water and Simmer
Add enough hot water to create the amount of gravy you prefer.
Mix well and bring the curry to a gentle simmer.
Cover the pot and cook over low to medium-low heat until the chicken is completely cooked and tender.
Chicken should reach a safe internal temperature of 165°F (74°C) at its thickest part.
Step 10: Finish with Garam Masala
Once the chicken is tender and the gravy has reached the desired consistency, add garam masala.
If using nutmeg or mace, add only a small pinch.
Mix gently and simmer for another 2–3 minutes.
Step 11: Add Kewra Water
Turn the heat to very low or switch it off before adding kewra water.
Only a small amount is needed to provide the characteristic festive aroma associated with some Pakistani korma recipes.
Too much kewra can overpower the other spices, so use it carefully.
Step 12: Rest Before Serving
Cover the pot and allow the chicken korma to rest for approximately 5–10 minutes.
This allows the aroma and flavors to settle.
Garnish with fresh coriander or sliced green chilies if desired.
What to Serve with Pakistani Chicken Korma
Chicken korma works particularly well with breads that can soak up its rich gravy.
Popular options include:
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Naan
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Roghni naan
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Chapati
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Roti
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Sheermal
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Plain basmati rice
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Pulao
A simple salad, sliced onions, or raita can be served alongside the meal.
How to Make Chicken Korma Gravy Thick
The combination of browned onions and yogurt naturally thickens korma gravy.
Make sure the onions are properly golden before crushing them, and cook the yogurt masala until excess moisture evaporates.
Avoid adding too much water at once. Start with a smaller amount and add more only if needed.
How to Stop Yogurt from Curdling in Korma
Whisk the yogurt thoroughly before adding it.
Lower the heat and add the yogurt gradually while stirring continuously. Once it is well incorporated, you can increase the heat and continue cooking.
Using plain full-fat yogurt can also produce a smoother, richer sauce.
Can You Make Chicken Korma Without Tomatoes?
Yes. In fact, many traditional Pakistani korma recipes do not depend on tomatoes.
Browned onions and yogurt form the foundation of the gravy.
This gives korma a different flavor and texture from tomato-based chicken curries.
Can You Make Chicken Korma Without Cream?
Yes. Cream is not necessary for Pakistani chicken korma.
Yogurt, browned onions, oil or ghee, and slow-cooked spices provide plenty of richness.
Adding cream will create a different style of curry and is optional rather than essential.
How to Make Restaurant-Style Chicken Korma
Take enough time to brown the onions evenly and cook the masala thoroughly.
After adding yogurt and crushed onions, continue cooking until the oil begins separating from the masala. This concentrates the flavors and creates a richer gravy.
Using some ghee, fresh whole spices, and a small amount of kewra water can provide additional aroma.
How to Make Chicken Korma Less Spicy
Reduce the red chili powder and omit the green chilies.
Do not remove the aromatic spices simply to reduce heat. Cardamom, cinnamon, coriander, and cumin add flavor without necessarily making the dish very spicy.
Serving korma with plain yogurt or raita can also balance a hotter curry.
Common Chicken Korma Mistakes to Avoid
Do not burn the onions. They should become deep golden rather than black, as burnt onions can make the entire curry bitter.
Avoid adding cold yogurt quickly over very high heat.
Do not rush the masala-cooking stage. Korma develops much of its flavor when the yogurt, onions, chicken, and spices cook together until the gravy becomes concentrated.
Finally, use strongly aromatic ingredients such as kewra, nutmeg, and mace sparingly.
How to Store Leftover Chicken Korma
Cool leftover chicken korma promptly and place it in a covered container in the refrigerator.
When reheating, heat it thoroughly until steaming hot throughout. If the gravy has become too thick during refrigeration, add a small amount of water while reheating.
Avoid leaving cooked chicken at room temperature for extended periods.
Conclusion
Pakistani chicken korma is all about building layers of flavor from browned onions, yogurt, tender chicken, and aromatic spices.
Fry the onions until golden, cook the chicken with whole and ground spices, add yogurt gradually, and allow the masala to cook until rich and concentrated. Finish with garam masala and, if desired, a small amount of kewra water.
Serve your homemade Pakistani chicken korma with warm naan, roti, sheermal, rice, or pulao for a rich and flavorful meal.