Chicken Korma Recipe – Creamy Pakistani Chicken Qorma at Home

If there is one curry that shows up at every Pakistani dawat, it is korma. This chicken korma recipe gives you the same rich, creamy, aromatic gravy you get at restaurants — tender chicken pieces simmered in a yogurt-and-cashew base with warm whole spices. Known across the border and in Roman Urdu as chicken qorma, it is the kind of dish that tastes like a celebration but is simple enough for a weeknight dinner.

Prep Time: 20 minutes | Cook Time: 35 minutes | Servings: 4–5

Ingredients

750 g chicken, cut into medium pieces (bone-in gives the best flavor)
1 cup plain yogurt, whisked smooth
2 large onions, thinly sliced
3 tomatoes, finely chopped
2 tablespoons ginger-garlic paste
10–12 raw cashews, soaked in warm water for 20 minutes
4 green cardamoms, 4 cloves, 1 black cardamom, 1-inch cinnamon stick, 1 bay leaf
1 teaspoon cumin seeds
1 tablespoon coriander powder
1 teaspoon red chili powder (adjust to taste)
1/2 teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste
1/2 cup cooking oil or ghee
Fresh coriander leaves and julienned ginger, for garnish

Instructions: How to Make This Chicken Korma Recipe

Fry the onions: Heat the oil in a heavy-bottomed pot over medium heat. Add the sliced onions and fry, stirring often, until deep golden brown — about 10–12 minutes. Take them out with a slotted spoon and drain on a plate. These crispy brown onions (birista) are the soul of a good korma; do not rush them, but do not let them burn.
Make the cashew paste: Blend the soaked cashews with 3–4 tablespoons of water into a smooth, thick paste. Set aside.
Bloom the whole spices: In the same oil, add the cumin seeds, cardamoms, cloves, black cardamom, cinnamon, and bay leaf. Stir for 30 seconds until fragrant.
Cook the chicken: Add the ginger-garlic paste and stir for a minute, then add the chicken pieces. Cook on medium-high for 6–8 minutes, turning, until the chicken is sealed and lightly browned at the edges.
Add ground spices and tomatoes: Lower the heat. Add the coriander powder, red chili powder, turmeric, and salt. Stir for a minute, then add the chopped tomatoes. Cover and cook for 8–10 minutes, until the tomatoes soften and the oil begins to separate at the edges.
Add yogurt carefully: Turn the heat to low. Add the whisked yogurt one spoon at a time, stirring constantly. This is the step that decides whether your korma turns silky or curdles — low heat and constant stirring are non-negotiable. Once all the yogurt is in, cook for 3–4 minutes.
Build the creamy gravy: Stir in the cashew paste and half of the fried onions (crush them between your palms as you add them). Add 1 cup of warm water, stir well, and cover. Simmer on low for 12–15 minutes until the chicken is fully tender and the gravy is thick and glossy.
Finish: Sprinkle in the garam masala, stir, and simmer 2 more minutes. Garnish with the remaining fried onions, fresh coriander, and ginger juliennes. Serve hot with naan, sheermal, or steamed basmati rice.

Tips for a Perfect Chicken Qorma

Always whisk the yogurt until completely smooth before adding it, and keep the flame low — this is the single biggest secret to a silky, restaurant-style korma gravy.
Bone-in chicken gives a deeper flavor than boneless, but if you use boneless pieces, reduce the final simmer to 8–10 minutes so they stay juicy.
Do not skip the fried onions. They add sweetness and body; raw or under-fried onions will make the gravy taste flat.
If you want a richer, wedding-style korma, replace half the oil with ghee and add 2 tablespoons of cream at the very end.
Korma tastes even better the next day. Store leftovers in the fridge for up to 2 days and reheat gently with a splash of water.

FAQs

Can I make chicken korma without cashews?

Yes. Replace the cashew paste with 2 tablespoons of melon seeds (maghaz) or simply skip it and add 2 extra tablespoons of yogurt. The gravy will be slightly less rich but still delicious.

Why did my korma gravy curdle?

Curdling happens when yogurt meets high heat. Always lower the flame before adding yogurt, whisk the yogurt smooth first, and stir continuously as you add it spoon by spoon.

What is the difference between korma and qorma?

Nothing — they are the same dish. “Qorma” is the Roman Urdu spelling commonly used in Pakistan, while “korma” is the anglicized spelling used in India and the West. This recipe works for both names.

More creamy chicken curries: try our restaurant-style Butter Chicken or mild White Karahi — and serve any of them over fragrant Chicken Pulao.