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Easy Chicken Korma Pakistan Style

bowl of pakistani korma garnished with parsley and almond and surrounded by whole spices used in cooking
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5 from 4 reviews

This Pakistani Chicken Korma recipe has tender, flavorful chunks of meat in a spiced tomato and coconut sauce. An easy Chicken Korma for weeknights!

Ingredients

Scale
  • 1/4 cup Vegetable oil or neutral oil
  • 1/2 large or 1 medium Brown onion (yellow onion), sliced
  • 3 whole Cloves
  • 3 Green cardamom pods, whole
  • 3 Whole black pepper
  • 1 Bay leaf
  • 1 inch Cinnamon
  • 1 lb Chicken, fat removed, cut into bite-size pieces
  • 1 tsp Garlic minced or crushed
  • 1 tsp Ginger crushed
  • 1/2 tsp ground Coriander
  • 1 tsp ground Cumin
  • 1/4 tsp Turmeric
  • 1/2 tsp Chilli powder
  • 1/2 Tomato, finely chopped
  • 1 tbsp ground Almonds or almond meal/flour
  • 1/4 mix of water and Heavy cream/milk
  • 1 tsp Garam masala
  • Salt (I use 1 3/4 tspn) and freshly ground pepper (1/2 tspn)
  • chopped Coriander (to garnish) (optional)
  • blanched Almonds (to garnish) (optional)

Instructions

  1. Heat the oil in a pot. Once hot (3-4 minutes), fry the onion, cloves, cardamom pods, black pepper pods, for a 3-4 minutes until the onion begins to soften and light golden brown in color.
  2. Add the chicken, garlic and ginger and cook together for 3-4 minutes
  3. Add all the remaining spices and 1 tspn salt, and cook together for 2-3 minutes.
  4. Add the chopped tomato to fry together for 2-3 minutes, followed by milk mixture, and ground almonds.
  5. Cover and Cook for about 10 minutes until oil separates.
  6. Open and add 1 tsp garam masala.
  7. Taste for salt content (add about 1/4 tspn at a time).
  8. Serve hot, and garnish with blanched almonds and chopped coriander.

Notes

Make sure to listen to Nadia on The Storied Recipe Podcast, A Wanderer Through Life and a Lover of Spice with Nadia Bandukda while you make her Chicken Korma recipe!

Nutrition

Find it online: https://thestoriedrecipe.com/pakistani-chicken-korma-recipe/