This is the Pakistani chicken korma (or qorma) I make on repeat: chicken simmered in yoghurt, browned onions and whole spices until the oil rises and the sauce turns rich and glossy. A classic comfort dish made weeknight easy with pre-fried onions (tips on how to pick'em below!)
🔍 Quick Look: Pakistani Homestyle Chicken Korma
- ⏱️ Prep Time: 5 minutes
- 🍳 Cook Time: 35 minutes
- 🕒 Total Time:40 minutes
- 👥 Servings: 6
- 🔥 Cook Method: Stovetop
- ⭐ Difficulty: Easy
- Key to Success: The right onions, it's SUPER EASY
"This turned out so yummy! And omg it came together sooo quickly! Definitely a go-to for hosting a crowd! Thank you so much!" - Zainab
Jump to:
- 🔍 Quick Look: Pakistani Homestyle Chicken Korma
- Why we make this Korma often
- What Exactly is a Korma?
- What kind of Qorma is this?
- The ONE Ingredient that simplifies Korma
- Ingredients
- Caramelizing Onions: Tips, Colour, and Technique
- Step-by-step Making Chicken Korma
- Chicken Qorma FAQs and Troubleshooting
- Making a Menu
- Other Pakistani Classics (Simplified)
- Chicken Korma Simplified (Pakistani Qorma)
- Comments
Why we make this Korma often
I am pretty fond of my site tagline, but if I wasn't I would change it to traditional flavours made easier.
Take the creamy decadent Instant Pot Kheer for example, I do some unorthodox things and the results are like slow cooked. That's a win. Heck I even simplified Biryani and found a way to make the BEST authentic Aloo Gosht easier. This Korma is in regular rotation because it is
- A no chop dish when I have great prefried onions (almost always)
- Has no tomatoes so while it's easy it's also a distinct change from my beloved chicken salan.
- It's rich and not spicy which makes it super kid friendly
- No nuts & cream mean this is a lot lighter and allergy friendly
- This recipe uses a little more onion meaning there's more curry to sop with your roti (or rice!)
What Exactly is a Korma?
A Korma (Chicken or Mutton) is a spiced chicken curry that relies on a base of velvety caramelized onions and warming spices for it's flavour. Korma's are popular across Pakistan and India and you will see a fair bit of variety in how they are flavored beyond the base of the onions.
What kind of Qorma is this?
This is a Pakistani home style Chicken Korma which features many authentic Korma ingredients, but leaves out the cashew nuts blended with water. That's a popular addition, but definitely not a universal one. While adding a handful of cashews or almonds blended with water gives it a pleasant depth, after having done it both ways numerous times, I can say I honestly prefer this lighter version.
Fun fact: Pakistani qormas, adapted from the UP origins of many Pakistanis, never feature cream or tomatoes.
The ONE Ingredient that simplifies Korma
The most hands on tedious part of making a Chicken Quorma is the caramelizing of onions. The robust undertones of Qorma come from these very onions and without it the curry falls flat.
What's the solution? Pre fried onions of course. Now this is important - so pay attention.
Only use great pre fried onions and great pre fried onions are those that are made with just two ingredients: onions and oil. If you eat them they will taste like caramelized onions.
Eating is honestly the best test. The onions I used on the day I filmed this recipe are good, but the best ones will give an even richer colour and flavour.
Most storebought onions will have a coating on them and we definitely don't like those. They will make your Korma gloopy. Sorry about the awkward choice of word, but I couldn't come up with an elegant synonym for gloop.
No pre fried onions? No problem. You can always fry your own. Instructions are in the post!
Ingredients
Chicken: You can absolutely make this Korma with boneless chicken but.... it's just not going to hit the same. The flavour of the bones is so important to getting the right texture and mouth feel here! That said, life happens, so just sub ¾ lb of boneless chicken for the bone-in here.
Spices: Korma is a balance between the earthiness of whole spices and the smokiness and spice of powdered ones. I cannot emphasize enough how lovely roasted coriander or bhunna dhania powder is in here (if you have it), but the real stars are that subtle nutmeg and mace.
Please note that if you are using my Garam Masala recipe then it already has that nutmeg and mace!
K-what?: Kewra. It's apparently a distilled oil made from the male flower of something called a screwpine. While I can't identify this oddly named plant if I tried what I do know is that Kewra has it's distinct aroma and it gives me happy vibes like when I make these tikiyaan. Can you skip it if you don't have it? yes. It won't be the same, but it will be yummy.
Yoghurt: In my family and in my husbands Korma is made with yoghurt alone, there is no cream or cashew cream. However, I have had several people report to me that they blended a handful of cashews with water and added them at the end and loved it. I also always use full fat regular yoghurt, if you are using greek yoghurt which is thicker then I would recommend taking ⅓ cup yoghurt and whisking in some water to make ½ cup.
Caramelizing Onions: Tips, Colour, and Technique
Here are three things I have learnt about caramelizing onions (the hard way)
- You want a deep amber, but no darker. Onions will tend to darken a little ever after you remove them from the hot oil so your best bet to halt the cooking is spread them out on clean paper towels (this will also help prevent them becoming soggy).
- Patience. frying onions to that beautiful state takes as much as 15-20 minutes even if you are using a wide pot and generous oil (both a must) because you want to cook them at a medium heat. Too low and your onions will release water, too high and they will singe on the outside before caramelizing evenly.
- Make sure you slice your onions evenly. This isn't the time to do a rough chop in your favorite hand crank chopper.
I guess you are starting to see why I love buying quality fried onions huh?
Step-by-step Making Chicken Korma
Before you start cooking remember that most of your cooking minus the simmering will happen at a steady medium high heat. This will allow the ingredients to develop flavour without getting burnt!
- Crush your prefried onions and mix them with the yoghurt.
2. Saute your whole spices in oil to activate them
3. Fry your ginger and garlic paste in the same oil for a minute
4. Add chicken, salt, chili powder, & coriander and saute till the color changes
5. Add your onion and yoghurt to the korma, and mix well.
6. Stir in ½ cup hot water and simmer for 20-25 minutes till the chicken is done
7. Adjust your consistency, add your finishing touches, adjust seasoning and serve.
Last step: totally optional is to skim off a little oil. The cooking process requires generous oil, but that doesn't mean you have to eat it!
Did your nani put sliced green chilies in your Korma? Do it. Do you like yours smokier? Add in a little more garam masala or bhunna dhania (coriander) or bhunna zeera/cumin. Balancing for taste is always key.
Chicken Qorma FAQs and Troubleshooting
Yes, like all chicken curries it tastes even better the next day, just reheat it stovetop for best results!
Technically yes. However, I find the texture of defrosted chicken to be a little mealy, in mutton or beef it totally works.
No. That korma will be much heavier on spices and oil and onions and is more often than not made with red meat.
If you want a smooth salan then I suggest running the onion and yoghurt mix through a blender with water and pureeing it. Add that into the korma chicken and proceed.
As always you can customize a recipe to taste, but the traditional flavour profile of a qorma, unlike a murghi ka salan (chicken curry) comes from the marriage of browned onions and yoghurt. Tomatoes can add an unpleasant twang when coupled with caramelized onions.
Got kids huh? So let me level with you: you can and since this isn't a spicy dish per se you can actually serve it to kids as is. HOWEVER, the spices do add a lovely depth so feel free to remove them after that intially saute OR you can just add a little extra garam masala at the end.
Making a Menu
Want to know what else to serve with your chicken qorma? I've got some ideas for you!
Other Pakistani Classics (Simplified)
If you tried this Chicken Korma or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
Chicken Korma Simplified (Pakistani Qorma)
Equipment
- wok/ saucepan
Ingredients
- 1.5-2 lb bone in chicken pieces (or sub for ¾ lb boneless)
- ¼ cup vegetable oil
- 1 cup pre fried onions ( see notes for regular)
- 1 tbsp ginger (better: 1 inch piece grated)
- 1 tbsp garlic (better: 8 freshly crushed cloves)
- 1 tsp salt
- 2 tsp coriander powder (roasted coriander is amazing if you have it)
- 1 tsp red chili powder (cayenne)
- 1-2 whole black cardamom pods
- 5 cardamom pods
- 1 inch piece cinnamon stick
- 4-6 whole cloves
- 8-10 whole black pepper
- 1 bay leaf
- ½ cup yoghurt (whisked well and at room temperature)
- a few drops kewra essence
- 1 tsp garam masala
- ½ tsp pepper
- a pinch powdered nutmeg
- a pinch powdered mace
Instructions
- Crush your prefried onions by hand and mix into your yoghurt and set aside.
- Heat ¼ cup oil on medium hight heat and add your dry whole spices - both cardamoms, cloves, black pepper, cinnamon stick, and bay leaf. Let it sizzle for about a minute.
- Once the spices have perfumed the oil then add in the ginger and garlic and give it a quick stir.
- Now add in your chicken pieces, turning them periodically until they have all changed colour.
- Sprinkle on your powdered spices - salt, red chili powder, and coriander powder.
- Saute for about a minute and then add in your yoghurt and onion mix, stirring well to combine.
- Add in half a cup of water and bring it to a simmer, cook on low for 25 minutes or until the chicken is cooked through. If you are using boneless breast and it's tough at that point, simmer for another ten.
- Uncover your pan and raise the heat to medium until you see the oil separate from the base for that rich korma taste.
- Adjust consistency to your liking and add kewra, garam masala powder, and pepper and adjust seasoning. Serve hot with naan.
Video
Notes
- for fresh onions thinly slice two medium to large onions (think tennis ball sized or a little bigger). Add half a cup of oil to a wide bottomed pot and heat it on medium high heat and then cook your onions in that oil stirring frequently until browned. Spread out to cool and then use in the recipe.
- Nutmeg and Mace: My garam masala recipe already has both so when using homemade I skip these two. If you don't have powdered spices (readily available at grocery stores) then put in a piece of mace and about a quarter nutmeg when you are cooking the chicken through but DO remember to remove them!
Hira says
Salaam, what brand of prefried onions do you recommend? Looking forward to trying this recipe!
Sarah Mir says
I like the bombay foods brand here in toronto!
Shabibi says
WOW! I made this qorma today and it's delicious @flourandspiceblog.
I opted to add fresh ginger and garlic, made fresh garam masala and OMG it's the best recipe.
Thank you so much Sarah. Will always make this recipe with freshly ground ingredients.
A definite keeper
Sarah Mir says
thank you SO SO much for trying it and leaving this review! So grateful!!!!!
Seema Malik says
Assalamoalaykum, the best and easiest Korma recipe, keep up the good work, tried your easy kulfi too a big WOW everyone loved and asking for more, Jazakillah khair
Sarah Mir says
Wasalam!!! Thank you SO SO much for your review Seema!!!
Fatima says
Hey I made korma for the first time following this recipe, Alhamdhulilaah it turned out reallyy good! Although I burned a ton of onions when I was frying them I salvaged enough to make the sauce with the yogurt. I used Greek yogurt because that’s all I had lol and I blended it with the onions as per my mom’s suggestion. I also didn’t have black caradamom but it turned out great anyway! Thanks so much
Sarah Mir says
That is so great to hear!!! Also yay on the extra protein right? haha Thank you for making this recipe and for your review!
Robina says
My family loved this! They love chicken but we're bored of the chicken curry I made. So easy to follow, even I couldn't mess it up! Thank you Sarah for your recipes ❤️
Sarah Mir says
I am SO happy to hear that Robina!!! Thank YOU for your review!
zainab zahid says
This turned out so yummy! And omg it came together sooo quickly! Definitely a go-to for hosting a crowd! Thank you so much!
Sarah Mir says
That's wonderful to hear! Thank you Zainab!!!!!
Sidra says
Hi do u have a recipe for degi korma?
Sarah Mir says
Not yet! I will add it to the list!
Eraj says
I could practically smell the aroma through this post! Yum. Confession: I was never a huge shadi style korma fan back in Karachi. But 10+years abroad and some experience making lighter kormas, I find it to be one of the most comforting Pakistani foods to know how to make (and eat). Now I need to find good quality fried onions to make it even simpler 😍 any recos?
Sarah Mir says
It won’t surprise you at all when I say SAME! My FILs family likes that version so I used to make it often but this light one is my favorite of the two!
Isha says
Excellent!
Sarah Mir says
Thank you Isha!!!!