Pakistani weddings have a signature taste, and korma is a big part of it. This chicken korma recipe recreates that shadi-style flavour at home: chicken slowly cooked in a gravy of crisp fried onions and yoghurt, scented with cardamom, cloves and a few drops of kewra. It is rich and aromatic, with a gentle warmth from black pepper rather than a strong chilli heat.
Unlike the pale, sweet, coconut-based korma served in many Western curry houses, this version is deep brown-red and savoury. The fried onions, known as birista, are the key. They are crushed into the yoghurt and give the gravy its colour, body and a subtle caramel sweetness that is impossible to get any other way.
Why This Korma Stands Out
- Real wedding flavour: fried onions, yoghurt and whole spices, just like the big pots at shadi kitchens.
- Silky gravy without cream: the onion-yoghurt paste does all the work.
- Fragrant finish: kewra and cardamom give the classic perfumed aroma.
- Great for guests: it can be made a day ahead and actually tastes better the next day.
Pakistani Korma vs Curry-House Korma
If you have only had korma from a British or American takeaway, this will be a pleasant surprise. Restaurant korma there is usually mild, creamy and slightly sweet, often made with coconut, cream and ground almonds. Pakistani and Mughlai-style korma is a braise. The word itself refers to cooking meat gently in yoghurt and fat. The gravy is richer and spicier, the colour comes from fried onions and chilli, and the aroma comes from whole spices. Both are delicious, but they are very different dishes.
Chicken Korma Recipe: Rich Shadi-Style Korma with Fried Onions
Pakistani · Main Course · Medium
Ingredients
- 1 kg bone-in chicken, cut into curry pieces
- 120 ml (1/2 cup) ghee or vegetable oil
- 3 medium onions, thinly sliced
- 250 g (1 cup) plain yoghurt, whisked
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 1/4 tsp salt, or to taste
- 1 tsp red chilli powder
- 1 1/2 tsp ground coriander
- 1/2 tsp ground white or black pepper
- 4 green cardamom pods
- 1 black cardamom
- 6 cloves
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp whole black peppercorns
- 12 almonds or cashews, soaked and ground to a paste (optional)
- 250 ml (1 cup) hot water
- 1/2 tsp garam masala
- A few drops kewra water (optional)
- Pinch of saffron or 1/4 tsp ground green cardamom, to finish
Method
- Heat the ghee in a heavy pot. Fry the sliced onions over medium heat for 12-15 minutes, stirring, until evenly deep golden. Lift them out with a slotted spoon, spread on paper and let them crisp.
- Crush the cooled fried onions by hand or blend them with the yoghurt to a smooth paste. Set aside.
- Reheat the ghee in the pot and add green and black cardamom, cloves, cinnamon, bay leaves and peppercorns. Fry for 30 seconds.
- Add the chicken and fry on high heat for 5 minutes until lightly sealed. Add ginger and garlic pastes and fry for 2 minutes.
- Lower the heat and stir in the salt, chilli powder, ground coriander and pepper, then the onion-yoghurt paste. Stir constantly for 2 minutes so the yoghurt does not split.
- Cook uncovered on medium heat for 8-10 minutes, stirring, until the masala thickens and oil appears at the edges.
- Add the nut paste if using and the hot water. Cover and simmer on low for 15-20 minutes until the chicken is tender and reaches 74°C (165°F).
- Finish with garam masala, kewra water and saffron or ground cardamom. Cover and rest for 5 minutes before serving.
Key Ingredients
- Onions: slice them thinly and evenly so they fry at the same rate. Ready-made fried onions from a South Asian grocer are a good time-saver; use about 1 cup.
- Yoghurt: full-fat yoghurt is less likely to split. Bring it to room temperature and whisk it smooth before using.
- Ghee: traditional for korma and gives a rich, nutty flavour. Oil works, or use half and half.
- Whole spices: green cardamom, black cardamom, cloves, cinnamon and peppercorns. They flavour the oil and the whole dish.
- Nut paste: optional, but almonds or cashews make the gravy thicker and more luxurious.
- Kewra water: a floral extract from the screwpine flower. A few drops are enough; too much can taste soapy. Rose water is an alternative.
How to Cook It
Frying the onions
This takes the longest, so start here. Keep the heat medium and stir often, especially once the onions start to colour, as they can go from golden to burnt very quickly. Remove them when they are an even golden brown; they will darken a little more as they cool and crisp up. Burnt onions will make the korma bitter, so if a few pieces go too dark, pick them out.
Making the onion-yoghurt paste
Blitz the crisp onions with the yoghurt to a smooth, light brown paste. This paste is what gives the gravy its distinctive look and taste. If you do not have a blender, crush the onions with your hands and whisk them into the yoghurt.
Spicing and sealing the chicken
Reheat the onion-flavoured ghee and sizzle the whole spices briefly. Add the chicken and fry until lightly sealed, then the ginger and garlic. Lower the heat before adding the paste and ground spices, and stir constantly for the first couple of minutes. This is the moment yoghurt is most likely to split.
Slow simmering
Let the masala fry until the oil starts to separate, then add the nut paste and hot water. Cover and cook gently. The chicken should be tender and cooked through to 74°C (165°F), with a thick, glossy gravy and a shimmer of oil on top. Finish with garam masala, kewra and saffron, cover and leave it to rest.
Tips and Variations
- For mutton korma, use the same method but braise for 60-75 minutes until the meat is tender.
- Add a tablespoon of cream at the end for an extra-rich finish if you like.
- For dum-style korma, seal the lid with foil or dough and cook on the lowest heat for the final 10 minutes.
- Reduce the chilli powder for a milder, family-friendly version; the pepper and spices still give lots of flavour.
Serving and Storage
Serve this chicken korma recipe with hot naan, sheermal, taftan or plain basmati rice. At weddings it is often paired with zarda or kheer for dessert. A fresh salad and some raita balance the richness. Leftovers keep, covered, in the fridge for up to 3 days and freeze well for up to 2 months. Reheat gently on low heat with a little water, stirring, until piping hot.
Frequently Asked Questions
Why did my yoghurt split?
The heat was likely too high, or the yoghurt was cold. Use room-temperature full-fat yoghurt, lower the heat and stir constantly when adding it. Blending it with the fried onions also helps stabilise it.
Can I make this chicken korma recipe without nuts?
Yes. The nut paste is optional. The onion-yoghurt paste alone gives a thick, rich gravy.
Is this korma spicy?
It is medium. Most of the warmth comes from black pepper and whole spices, and you can reduce the chilli powder easily.
Can I use boneless chicken?
Yes. Boneless thighs work best. Reduce the simmering time to about 10-12 minutes and check the chicken is cooked through.
How far ahead can I make it?
Korma is one of the best dishes to cook ahead. Make it up to two days before your gathering, cool it quickly and keep it covered in the fridge. The spices settle and mellow overnight, and the gravy becomes even richer. Reheat it slowly in a heavy pot, add a splash of hot water if it has thickened, and finish with a few fresh drops of kewra just before serving.
What can I use instead of kewra water?
A few drops of rose water give a similar floral note. If you have neither, simply finish with a pinch of ground green cardamom, which still gives a lovely fragrance.
Make It for Your Next Dawat
This chicken korma recipe is ideal when you want something special. The fried onions take a little time, but everything else is straightforward, and the result is a deeply aromatic, wedding-style korma. Make it a day ahead, reheat gently, and serve it with warm naan to a table full of happy guests.
