The BEST Authentic Chicken Korma

Looking for a Chicken Korma recipe that’s the real deal? This one-pot chicken korma is made in the Pakistani and North Indian way but without the fuss. All the mind-blowing flavor of korma – yet ready in much less time. After making & testing this korma for years, I’ve perfected it to the point that I can confidently call it the BEST chicken korma.

“I made this today and it was absolutely fantastic, thank you so much for this recipe!”

E.S.

This is one of those traditional dishes, like Chicken Karahi, Chicken Biryani, and Haleem, that I’ve attempted numerous times before I was satisfied enough to share. My goal is to give easier versions of these dishes with zero sacrifices on the classic, ‘authentic’ taste.

Pop Quiz – What makes this Chicken korma ‘authentic’? Is it because…

a) I’m full-blooded Pakistani and feel strangely entitled to call it so.

b) You will not find ‘curry powder’ as one of the ingredients. Instead, you’ll notice an unapologetically long list of whole spices.

c) It uses legit (yet optional) ingredients like mace and kewra essence. #fancy

d) All of the Above.

If you guessed D, then your answer is correct!

Jokes apart, I don’t think there is an authentic way to make anything anymore. Cuisine doesn’t freeze in time or place. Our recipes transport and evolve just as we do. Whether intentionally or not, we adapt our cooking to the ingredients, produce, and flavors around us.

But because I’ve tried to stick to the original concepts of korma as conveyed by google, youtube, various cookbooks, and multiple aunties, I hope ‘authentic’ will pass as an accurate descriptor.

What is Chicken Korma?

Korma is a cherished South Asian dish with Mughlai origins. The word ‘korma‘ (or qorma) means ‘to braise’, or pan-sear. In the Pakistani and North Indian way of preparation, chicken is sautéed in ghee/oil and whole spices before a blend of yogurt and fried onions is added to produce a rich curry.

Ingredients for Chicken Korma

Chicken Korma’s distinguishing features are its use of whole spices, a rich yogurt masala, and a layer of oil/ghee on top. Kewra essence and blanched almonds, though not mandatory, give a luxurious finish.

Other than that, you’ll need basic ingredients commonly used in Pakistani and Indian curries. Here’s the breakdown:

• Oil/Fat: I’ve used just as much as needed to give it a traditional look and taste.
• Onions: When making traditional korma, you brown, then grind the onions along with the yogurt. This gives it the signature texture and flavor. Don’t worry about slicing them up perfectly, and feel free to sub pre-ground onions.
• Bone-in, cut up, skinless chicken: I buy pre-cut up pieces of a whole chicken, but bone-in chicken thighs work too. Feel free to use boneless chicken in place, though it may require a shorter cooking time.
• Whole spices: Authentic Chicken Korma uses whole spices like bay leaves, cumin seeds, and black peppercorns. Leave out whichever ones you don’t have on hand.
• Garlic + Ginger: A traditional recipe will have more garlic and ginger than you’re typically used to. Feel free to use paste if you’d like!
• Tomatoes: Optional – more on this below.
• Yogurt: An essential korma ingredient. As suggested by a reviewer, you can use cashew yogurt to make it dairy-free!
• Spice powders: This recipe uses common spices like coriander and cumin as well as a few optional spices like mace and black cardamom. Though I know not everyone has spices like mace lying around, I’ve added them because they’re true to the classic method. However, you can easily omit them if you don’t have them and I’ve also given substitutes!

Does Chicken Korma include tomatoes?

Chicken korma was originally made without tomatoes, but I’ve found that they’re commonly used in Pakistani & Indian korma recipes.

Tomatoes give off water and result in a thinner, curry-like consistency while yogurt gives a thicker masala-like consistency.

I just love the flavor and texture that tomatoes give to korma so I can’t get myself to omit them. If you prefer not to use the tomatoes, simply increase the amount of yogurt you use. (My Coconut Chicken Curry with Potatoes is a korma-style curry that doesn’t use tomatoes.)

How to make Authentic Chicken Korma

Making an authentic chicken korma is actually quite easy:

1. First, sauté the onions until nice and golden brown. Remove them from the pan and add to a food processor.
2. In the same pot, add the whole spices and garlic/ginger and sauté the chicken. Meanwhile, blend the onions with tomatoes & yogurt. When the chicken has been seared or shall we say ‘braised‘, add the blended yogurt mixture along with the powdered spices & green chili.
3. Cover and allow to cook. Midway, add the remaining spices – adding these toward the end maintains their aroma and flavor. Cover and cook again.
4. When finished cooking, add water and bring it to a boil. Lower the heat and allow to simmer for a few minutes. When the oil rises to the top, you’re done! Finish off with kewra essence, cilantro, and some blanched almonds.

Chicken Korma FAQs

More Tips for Making the Best Chicken Korma

1. Browning the onions is the most time consuming part of making traditional korma. To reduce prep time, I like to prepare the rest of the ingredients while they’re sautéing. As mentioned in the FAQ, using pre-fried onions will reduce total cooking time.
2. Kewra essence and whole mace are available in South asian grocery stores and give a nice authentic flavor/scent to the Korma. If you don’t have them, either omit or try substituting rose water for the kewra and pinch of ground cinnamon in place of mace.
3. To quickly blanch raw almonds, microwave them in water for 1 minute. Then drain and peel the skin.
4. If you’d like a runnier korma, just add more water than is called for in the recipe. Add salt as needed.
5. Korma thickens up after being removed from heat and cooling. To reheat over the stovetop, add a bit of water to get the right consistency.

What to serve with Chicken Korma

Chicken Korma is traditionally served with naan, roti, or other bread, but can be paired with rice since it does have a good amount of ‘curry’ or salan.

Because korma is a luxurious dish, it’s a dinner party and formal event favorite. This recipe lives up to the hype!

Other Chicken Curry recipes you’ll love

• Instant Pot Pakistani Chicken Curry with Potatoes
• Baked Tandoori Chicken Curry
• Chicken Curry with Coconut Milk (and Potatoes)
• Authentic Chicken Curry (Easy Chicken Salan)
• Pakistani Chicken Karahi (Easy & Authentic)
• Instant Pot Butter Chicken (Easy & Authentic)