Chicken Korma
Prep time
Cook time
Total time
Cuisine: Pakistani
  • 2 lbs chicken pieces
  • 2 tbsp garlic-ginger paste
  • 2 onions
  • 1 tomato
  • 1 cup yogurt
  • 5 small green chilies
  • 1 bunch cilantro
  • 1 tbsp salt
  • 1 tsp red chili powder
  • 1 tsp haldi
  • 1 tsp crushed coriander
  • ½ tsp garam masala
  • 1 cinnamon stick
  • 2 black cardamoms
  • 4 green cardamoms
  • 7 cloves
  • ½ tsp Kewra water
  1. Slice onions and fry in oil until they become a medium brown.
  2. Remove from heat and take onions out of oil. Toss them in a blender along with the tomato, green chilies, and yogurt. Blend until it is a smooth paste.
  3. Lightly cook the chicken pieces in the same oil as the onions until it is no longer pink.
  4. Add in all the spices, kewra water, and the ginger-garlic paste. Cook for a few minutes, then add the onion paste.
  5. Continue cooking the chicken for about 15 minutes, until the oil separates and comes to the top.
  6. Add in two cups of water (or more or less, depending on how thick you want the gravy to be).
  7. Cook it for about 45 minutes on medium heat.
  8. Top it off with fresh chopped cilantro. Serve with hot naan or rice.
  9. Enjoy this satisfyingly savory dish!
Recipe by Honey and Dates at