Restaurant Style Chicken Korma | Best Pakistani Qorma Recipe

The restaurant style chicken korma is an ultimate delicious dish. This is so because it involves chicken qorma which is flavorful and mouth watering while it is simpler in preparation. This dish is served with butter naan, chapati or parathas, plain steamed basmati rice, and raita or lassi as a traditional Pakistani lunch. Additionally, spiced rice like turmeric, cumin, and ghee rice beautifully complements chicken korma.

Just like chicken biryani, chicken tikka masala, and butter chicken, Pakistani korma is considered a popular dish in South Asia and worldwide. In this recipe, I explain the simplest method for making the tastiest real chicken korma.

Origin of Pakistani Qorma Recipe

The origins of Pakistani korma can be tracked down back to Mughalai cuisine in South Asia. The Urdu verb "qorma," means "to broil" is the source of the English term "Korma."

In actual, korma is a dish that is made with chicken or meat which has been cooked in fats like ghee, butter, oil, or yogurt.

There are several variations of this korma to broil. Common methods are found in South Asian countries, each with its blend of ingredients such as yogurt, fried onion paste, coconut, seeds, nuts, and spices.

One of the primary components that a true korma does have is a tomato! In fact! yogurt and tomatoes provide a sour and spicy taste that gives a korma its flavor.

In older times, chironji seeds and almonds were combined in a restaurant style chicken korma recipe to make a paste. Afterwards, cashews successfully replaced chironji. Alternative replacements like coconut and poppy seeds are also in use.

Ingredients

Oil – 250 Grams

Onion – 250 Grams (Sliced)

Tomato – 200 Grams (Sliced)

Yogurt – 200 Grams

Chicken – 500 Grams

Ginger Garlic – 1 Tablespoon (chopped)

Salt – 1½ Teaspoons

Turmeric – 1 Teaspoon

Red Chilli Powder – 2 Teaspoons

Dry Coriander Powder – 1 Teaspoon (full)

Cumin Powder – 1 Teaspoon (full)

Garam Masala – 1 Teaspoon

Green Chillies – for Garnishing

Coriander – for Garnishing

How to Cook

In a pan, add oil and onion. Fry it until it gets golden brown.

Remove the brown onion from the oil.

Now blend brown onion, tomatoes, and yogurt to form a gravy.

In a pan, add oil and finely chopped ginger and garlic. Stir fry. 

Pour gravy and add salt according to taste. Broil well. 

Now add turmeric, red chili powder, dry coriander powder, and cumin powder and cook until oil separates and comes on top.

At this stage, add chicken and broil well.

How to Serve

Sprinkle garam masala, ginger (cut in a julian shape), green chilies, and coriander for garnishing.