Korma
Korma
Pakistani Chicken Korma is a rich, mild curry where the meat is braised in a yogurt base. Unlike some regional variants, authentic Pakistani korma features hand-crushed fried onions and ground almonds or cashews, creating a characteristically grainy, creamy texture. The dish is fragrant with whole spices like green cardamom, cumin, and coriander, and is often enjoyed with naan or rice.
Packaging
Available in 50g and 100g sachets. Store in a cool, dry place. Best before date printed on packaging. Shelf life: 18 months from date of manufacture.
Serves4–6
Prep30 mins
Cook45–60 mins
Ingredients
- 1 kg chicken or lamb, cut into pieces
- 1 cup plain yogurt
- 3–4 onions, sliced and fried until golden (hand-crushed)
- 2 tbsp ginger-garlic paste
- ¼ cup almonds or cashews (blanched and ground)
- Green cardamom pods, cumin seeds, coriander seeds
- Oil or ghee for cooking
- Cream (optional, for extra richness)
- Salt to taste
Steps to Make
- Fry the sliced onions until golden brown. Let cool, then crush by hand (do not puree) for a grainy texture.
- Heat oil or ghee in a heavy pot. Bloom whole spices (cardamom, cumin, coriander) for a minute until fragrant.
- Add ginger-garlic paste and sauté until raw smell disappears.
- Add the meat and brown on all sides. Add yogurt and stir well. Cook on medium heat until the yogurt is absorbed and oil separates.
- Add the hand-crushed fried onions and ground nuts. Mix well and add water or stock as needed.
- Cover and braise on low heat for 35–45 minutes until the meat is tender and the sauce is rich and creamy.
- Adjust seasoning. Add a splash of cream if desired. Garnish with fresh cilantro and serve with naan or rice.