Chicken Korma – Pakistani Style

Chicken Korma – Pakistani Style, Step by step formula of simple Chicken Korma formula Pakistani fashion step by step. Usually bona fide, degi, and shahi korma that’s frequently served in wedding ceremonies and are called shadoyoon wala korma.

Chicken Korma – Pakistani Style: What is Chicken Korma?

Korma is South Asian (that’s Indian, Pakistani, Bangladeshi) yogurt based curry. What makes korma diverse from other curry is the solid smell of cardamom and other entirety spices.

Origin Of Korma:

Korma comes into being in the Mughal kitchen where flavors and nuts were lavish. From there they spread to other locales counting Uk beneath the British run the show and advance when south Asian worker took their legacy around the world.

Types Of Chicken Korma:

A diverse adaptation of this dish created, milder velvety UK form, spicier tart desi adaptation, white korma with nuts, and so on.

Non-veg korma is can be made with sheep, hamburgers, or chicken which prevalent in Pakistan and Indian Muslims. Nauratan korma or Veg korma is as a rule made with 9 sorts of blended vegetables and paneer or/and nuts. It is more prevalent in India.

What is the specialty of Pakistani chicken korma?

Korma or qorma is a famous or in truth notorious Pakistani dish. Pakistani korma is a modestly spiced yogurt-based curry. It is wealthy with spices and nuts; kewra or saffron is additionally included for the smell. As qorma, korma truly implies fricasseed meat. Exculpate me for a small additional oil.


  • 500-gram chicken8 pieces
  • 400 grams onions, 4 medium
  • ¾ container Oil
  • 1 ½ tablespoon ginger paste
  • 1 ½ tablespoon garlic glue
  • 7 cloves (laung)
  • 7 green cardamom (hari elaichi)
  • ½ teaspoon pepper corns (sabut kali mirch)
  • 1-inch cinnamon stick
  • 2 teaspoon coriander powder (sookha dhania)
  • 2 teaspoon ruddy chili powder
  • 1 teaspoon cumin (zeera)
  • ½ teaspoon turmeric powder (Haldi)
  • ½ teaspoon salt or more
  • 1 Cup Yogurt, whipped
  • Few Almonds (For gurnishing)


  1. Make a paste of onion and set it aside.
  2. In a thick-bottomed pot, sear onion glue in ½ container oil for 5 minutes on medium warm till water dries up.
  3. Now, add the remaining ¼ cup oil, ginger and garlic paste, and spices to the onions. Fry for another 5-7 minutes with constant stirring. Till oil separates and the mixture is golden brown.
  4. Add chicken to the pot and cover. Cook on a slow fire for few minutes so chicken discharges water. At that point cook chicken on medium warm as regular for 20 minutes or until delicate. Add ½ cup water on the off chance that required.
  5. Next, include yogurt to chicken. Blend well and cook for few more minutes until a layer of oil isolates at the top.
  6. Garnish with almonds.

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