This is one of those traditional dishes, like Chicken Karahi, Chicken Biryani, and most recently Butter Chicken, that I’ve attempted countless 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. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week!
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 and fried onion 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! 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!
How to make Authentic Chicken Korma
The process of making it is quite easy: P.S. If you love Korma-Like Vibes but with Coconut Milk, try this Coconut Chicken Curry with Potatoes.
More Tips for Making the Best Chicken Korma
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! Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!
