With roots in the 16th-century Mughal Era, it is believed that a white korma garnished with ‘vark’ (silver or gold edible foil) was served to all the guests present at the inauguration of the Taj Mahal in Shah Jahan’s court. However, the most widely known and famous Korma is the Awadhi one. Adapted and changed from the Mughal version by the Nawabs of Lucknow, this is the yogurt and onion-based fragrant curry you’re most likely familiar with. Today, different regions across Southeast Asia have their own versions of the Chicken Korma recipe, just like they do of biryani and karahi.
Why you’ll love this recipe
One-Pot Recipe - Unlike many Chicken Korma recipes, this one is cooked in one pot from start to finish, just like my butter chicken recipe, making the cooking and cleaning processes simple. Perfect for hosting - A delicious recipe traditionally popular when celebrating, this chicken korma recipe is perfect for entertaining. Not too rich - This recipe brings all the aroma and flavor a Korma promises without using excessively rich ingredients like heavy cream.
Ingredient notes
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
Shahi Korma - Try this richer and creamier version, with the addition of heavy cream and sometimes even condensed milk at the end. Kashmiri Korma - Tamarind, fennel seeds, turmeric, and dried cockscomb flowers make for a fun and unusual dairy-free version of this traditional Korma. South Indian Korma - Prepared with coconut milk and powdered coconut instead of yogurt or cream, this is another delicious version of Korma that is perfect for someone on a dairy-free diet. Goat Version - You’re missing out if you’ve never tried goat korma! Since goat meat takes longer to cook, it releases more flavor as it cooks, and the final result is delicious. Gluten-free - Make a vegetable pulao to serve with your korma for a gluten-free meal. Keto - On a keto diet? Eat the korma with some cauliflower rice.
Step-by-step instructions
First step - Evenly brown the onions to a medium golden brown, and then add the garlic and ginger paste. Saute for about 1 minute to bloom, and mix all these ingredients to create the base for the Korma.
Second step - Add the raw chicken, a few pieces at a time, and roast until all the pieces are opaque, as pictured above. Third step - Add the prepared spice blend and spice powders and roast the mixture for about 1 minute. Fourth step - Once you have a cohesive mixture coating the chicken, add some water, cover, and cook the korma. Fifth step - After about 30 minutes, uncover the pot and check to see if the chicken is tender. Dry out the remaining liquid. Sixth step - Start adding the yogurt ¼ cup at a time and saute till you have a blended curry. Seventh step - Add some water and simmer the Korma till the oil separates and you have the desired thickness. Eighth step - Turn the stove off, crush the cardamom, and add the husk and seeds to the Korma. Add the Kewra next, making sure to stick strictly to the quantity in the recipe. Adding too much of this extract can make the Korma bitter. Cover and let the aromatics infuse the korma for about 5 minutes. Garnish with your almonds just before serving.
Expert Tips
For more Pakistani recipes like this, check out 15+ Chicken Recipes From Pakistan. If you decide to try this recipe, please don’t forget to leave a rating and comment below! If you take a picture, then tag me on Instagram! Thank you!
