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Pakistani
Pakistani Chicken Korma (Authentic)
95 min total15 prep80 cook4 servings
ClassicFlexitarianLow-CarbContains dairy
An authentic, rich and luxurious korma is perfect to serve on a special occasion or get-together. This recipe is the real deal, with lots of warming spices and deep flavour. Pairs perfectly with some naan, sheermaal or taftaan.
Ingredients
dairy
- 0.5 cupoil/ghee
- 0.5 cupfull fat yogurt
produce
- 2 smallonions (sliced finely (about 2 small or 1 large onion))
- 3 tbspminced garlic
- 1 tbspminced ginger
- 3 tspcoriander powder
- 1 tspred chilli powder
meat
- 2-2.2 lb chicken, bone in (bone in, cut into curry pieces)
pantry
- 0.5 cupunsalted cashews (ground into a fine paste with water (see notes for substitutions))
- 4black cardamoms
- 16green cardamoms
- 15 cloves15 cloves
- 2bay leaf
- 1 tspblack peppercorns
- 1 mediumsized cinnamon stick
- 1 tspcumin powder
- 1-2 tsp salt (to taste)
- 1kewra water (1tsp or more as per preference)
- 1oz almonds ((1oz/30g almonds = 20 almonds))
Steps
- Heat the oil/ghee in a deep pot or pan.
- Add the sliced onions and fry them over a medium to high heat, stirring often and keeping a very close eye on them to ensure they brown evenly.
- You may find you need to turn the heat down after a while if they look like they may be browning too quickly/unevenly.
- Once the onions have turned a dark brown (not black!), use a slotted spoon to remove them and rest them spread out on a paper towel.
- Set aside - these will crisp up as we work on the korma.
- This entire process will take about 20-25 minutes.
- Add the chicken, spices, ginger and garlic to the oil in the same vessel.
- Fry this over a medium to high heat, until the chicken no longer remains pink.
- Add in the yogurt and cashews paste.
- Fry everything well, stirring the entire time, until the oil begins to separate from the sauce of the curry and looks glossy.
- Add in 400ml/1 3/4 cups of water, bring everything to a boil and then cover with a lid and cook on a low heat for about 30 minutes..
- As the korma cooks, once the onions have cooled down completely and become crisp, you can crush them using your hands or a pestle and mortar until they are broken down into a textured mixture.
- Don't crush them into a fine powder or paste.
- Take the lid off and stir in the onions.
- Return the lid and cook for a further 10 minutes.
- Add in the kewra water.
- Give everything a taste and adjust the chilli and salt if needed
- Garnish with almonds just before serving.
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
