Pakistan Korma is a rich and aromatic curry made with tender chicken or mutton slowly cooked in a creamy yogurt-based gravy infused with fragrant spices. A staple of Pakistani cuisine, Korma is commonly served during weddings, Eid celebrations, Ramadan, and special family occasions. Its luxurious texture and deep, well-balanced flavors make it one of Pakistan's most cherished traditional dishes.
The curry is prepared by browning onions until golden, then cooking the meat with yogurt, garlic, ginger, and a blend of spices including coriander, cumin, turmeric, red chili powder, garam masala, cinnamon, cloves, and cardamom. The result is a silky, flavorful gravy that pairs perfectly with naan, roti, or steamed basmati rice. Garnished with fresh coriander, ginger, and fried onions, Pakistan Korma is an elegant and satisfying meal for any occasion.
Chicken – 2 lb (900 g), cut into pieces , Onions – 2 large, sliced Plain yogurt – 1 cup
Ghee or oil – ¼ cup , Garlic – 6 cloves, minced , Ginger – 2 tbsp, minced
Coriander powder – 2 tbsp , Cumin powder – 1 tsp , Turmeric – ½ tsp
Red chili powder – 1½ tsp , Garam masala – 1 tsp , Cinnamon stick – 1
Green cardamom – 4 pods , Cloves – 4 , Bay leaf – 1
Salt – 2 tsp , Water – 1 cup
Garnish : Fried onions , Fresh coriander , Julienned ginger
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