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Recipe

Chicken Korma

1 h 25 min · Serves 6 · Pakistani

Why make it

A mild, creamy Pakistani chicken korma built on yogurt, golden fried onions and ground almonds. It is rich but gentle, so it suits family dinners and guests.

Serves 6

You’ll need

  • 1 kg bone-in chicken, cut into medium pieces, skin removed
  • 200 g plain full-fat yogurt, whisked smooth
  • 3 medium onions (about 400 g), thinly sliced
  • 80 ml cooking oil
  • 2 tbsp ginger-garlic paste
  • 1½ tbsp coriander powder
  • 1 tsp red chilli powder, or to taste
  • ½ tsp turmeric powder

+ 12 more in the full recipe
1

Step 1 of 10

Drain the soaked almonds and blend them with 3 tbsp water until completely smooth. Set the paste aside.
2

Step 2 of 10

In a large bowl, mix the yogurt with the coriander powder, chilli powder, turmeric and salt. Add the chicken, coat well and leave it to marinate for 15 minutes.
3

Step 3 of 10

Heat the oil in a heavy pot over medium heat. Add the sliced onions and fry, stirring often, for 12 to 14 minutes until evenly golden brown, not dark.
4

Step 4 of 10

Lift the onions out with a slotted spoon onto a plate, leaving the oil in the pot. Add the cardamom, cloves, cinnamon, peppercorns and bay leaf, and let them sizzle for 30 seconds until fragrant.
5

Step 5 of 10

Stir in the ginger-garlic paste and cook for 1 minute until the raw smell fades. Add the marinated chicken with all the yogurt.

The last 5 steps are in the full recipe.

Cook’s tip

Fry the onions patiently on medium heat. Dark or burnt onions make the korma bitter and dull the pale golden colour.

Ready to cook?

Chicken Korma

Exact amounts, every step, timings and tips, free on RecipenKitchen.

 Get the full recipe