If I could eat any type of food my heart desires, it would hands down be Desi/Pakistani/Indian food. I love the spicy and aromatic flavorful dishes like this Chicken Korma, that make my mouth water. Since I enjoy eating these dishes so much, I thought I would share some more of my Pakistani style cooking with you.
Korma is a popular dish usually served at weddings and at special gatherings. It’s a rich chicken curry dish that consists of spices, nuts, and an optional splash of Kewra (an essential oil from a flower called Screwpine) for the aroma. However this Korma version is a little more on the simple side without sacrificing on the taste.
I find that some Desi dishes are a little complex for me because of the amount of time and effort it takes to prepare them. So I tried to simplify this desi Chicken Korma recipe so it can be made as an everyday dish and not only something you would serve on special occasions.
So make an ordinary day into a special occasion with this simple and easy Chicken Korma recipe.
What Do I Eat Chicken Korma With?
Chicken Korma can be served with naan bread or basmati rice. If you are on the Keto diet, you can eat this with riced cauliflower to make it a Keto friendly meal.
- 1 lb chicken (preferably Skinless, any cut)
- 4 Tbsp Canola Oil
- 2 onions
- 1 cup fried onions (can be purchased on Amazon Kirkland Brand or Club House)
- 1 Tbsp ginger paste
- 1 Tbsp garlic paste
- 8 cloves
- 8 green cardamom
- 8 black pepper corns
- 1 inch cinnamon stick
- 2.5 tsp coriander powder
- 2 tsp red chilli powder
- 1.5 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp salt (or to taste)
- 1 cup Yogurt whipped
Optional: Garnish with fresh cilantro, almond slivers and a little drizzle of Kewra Essence over the dish before serving.
Serve with naan and a simple salad
1. In a food processor make a paste out of the 2 onions and set aside.
2. In a pan over medium heat add oil and sauté the onion paste until all the water evaporates
3. Add ginger/garlic paste and all the spices and fry for 5-7 minutes stirring continuously so it doesn’t burn.
Note: If onions/spices start to burn and you’re low on the oil in the pan you can add more oil
4. Add Chicken to the onions/spices and lower the temperature and cook for 25 – 30 minutes or until chicken is almost done.
5. Add fried onions and yogurt to the chicken and cook until the oil separates at the top.
Note: if dish is too thick add a little bit of water as the fried onions will thicken up the sauce.
6. Once chicken is completely cooked garnish the dish with fresh cilantro, almonds and a little drizzle of Kewra essence
If you enjoyed this dish, try this Pakistani Pilau Rice Dish!