Pakistani Chicken Korma with Nuts
A rich and creamy chicken korma, a beloved Mughlai-inspired dish popular across Pakistan. Tender pieces of chicken are simmered in a fragrant gravy made with yogurt, a blend of aromatic spices, and a generous amount of ground nuts (almonds and cashews) for a luxurious texture and depth of flavor. This dish is often served at celebrations and special occasions.
🧂 Ingredients
- 1 kg Chicken, cut into pieces
- 2 medium Onions, thinly sliced
- 2 tbsp Ginger-garlic paste
- 1 cup Yogurt, whisked
- 1/4 cup Almonds, blanched and ground
- 1/4 cup Cashews, ground
- 4 tbsp Ghee or oil
- 4 Green cardamom pods
- 4 Cloves
- 1 inch Cinnamon stick
- 1 Bay leaf
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Red chili powder (optional, for heat)
- to taste Salt
- as needed Water
- 1 tsp Garam masala
- 2 tbsp Fresh cilantro, chopped (for garnish)
- 1 inch Fresh ginger, julienned (for garnish)
👨🍳 Instructions
- 1
Heat ghee or oil in a large pot or Dutch oven over medium heat. Add the whole spices (cardamom, cloves, cinnamon, bay leaf) and sauté for about 30 seconds until fragrant.
💡 Tip: Toasting whole spices releases their essential oils and enhances their aroma. - 2
Add the thinly sliced onions and sauté until golden brown. This can take about 10-15 minutes. Remove half of the fried onions and set aside for garnish.
💡 Tip: Caramelizing the onions deeply adds sweetness and color to the korma. - 3
Add the ginger-garlic paste to the pot and sauté for 1-2 minutes until the raw smell disappears.
💡 Tip: Ensure the ginger-garlic paste is cooked well to avoid a pungent taste. - 4
Add the chicken pieces and sauté until they are lightly browned on all sides.
💡 Tip: Browning the chicken seals in the juices and adds flavor. - 5
Stir in the turmeric powder, coriander powder, cumin powder, red chili powder (if using), and salt. Cook for 2-3 minutes, stirring constantly.
💡 Tip: Cooking the spices with the chicken helps to bloom their flavors. - 6
Reduce the heat to low. Gradually add the whisked yogurt, stirring continuously to prevent curdling. Cook for about 5-7 minutes until the oil starts to separate from the gravy.
💡 Tip: Adding yogurt on low heat and stirring constantly is crucial to achieve a smooth, creamy gravy. - 7
Add the ground almonds and cashews. Mix well and cook for another 5 minutes, stirring frequently to prevent sticking.
💡 Tip: Nuts can thicken the gravy quickly, so keep stirring. - 8
Add about 1/2 cup of water (or more, depending on desired consistency) and bring to a simmer. Cover the pot and cook on low heat for 20-25 minutes, or until the chicken is tender and cooked through.
💡 Tip: Simmering on low heat allows the flavors to meld and the chicken to become tender. - 9
Stir in the garam masala. Taste and adjust salt if needed. If the gravy is too thick, add a little hot water.
💡 Tip: Garam masala is added at the end to preserve its aromatic qualities. - 10
Garnish with the reserved fried onions, chopped cilantro, and julienned ginger. Serve hot with naan, roti, or rice.
💡 Tip: The garnishes add visual appeal and fresh flavor notes.
💡 Pro Tips
- ✓For a richer flavor, use bone-in chicken pieces.
- ✓Soaking the almonds in hot water for 10 minutes makes them easier to peel and grind.
- ✓If you don't have blanched almonds, you can use regular almonds and grind them finely.
- ✓Adjust the amount of chili powder according to your spice preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a few saffron strands soaked in warm milk for a more regal flavor and color.
- Incorporate a tablespoon of kewra water (pandan essence) or rose water in the final stages for an extra floral aroma.
- For a dairy-free version, use coconut milk or cashew cream instead of yogurt.