Chicken Korma

Name: Chicken Korma
Total time: 60 min
Yield: 4 log
Cuisine: Pakistani
Ingredients: Chicken 1 kg (haddi wala, baghair khaal ke, 8 se 10 tukdon mein kata hua); Piyaz 3 darmiyani (bareek kati hui); Dahi 1 cup (full-fat, phenti hui — ½ cup marinade ke liye, ½ cup piyaz ke paste ke liye); Adrak-lehsan paste 3 tsp (1 tbsp); Dhaniya powder 3 tsp (1 tbsp); lal mirch powder 1 tsp; haldi powder ½ tsp; namak 1½ tsp; Tail ya ghee ½ cup; Tez patta 3; hari ilaichi 6; kali ilaichi 2; laung 7; darcheeni 2 tukde; Zeera 1½ tsp; jaifal ¼ tukda; javantri 2; badiyan ½; Kewra pani 1 tsp; Taaza adrak 1 inch ka tukda (bareek kata hua, garnish ke liye); Kate hue badam ½ tbsp (garnish ke liye, optional); Paani 2 cup

60 minute · 4 log · Desi Khane · Pakistan

Shaya hua 1 November 2026

Pakistani chicken korma ka bowl, lal-bhuri dahi ki gravy mein, bareek kata adrak aur kate hue badam se sajaya hua

Chicken korma Pakistan ki mashhoor jashan wali curry hai, jo shadiyon, Eid ke khano aur daawaton mein serve hoti hai, sheermal ya garam naan ke sath. Ye Mughal darbar se aayi hai, jahan gosht ko dahi aur masalon mein marinate karke halki aanch par pakaya jata tha. Asli korma ka raaz saada hai: haddi wala chicken, kurkuri tali hui piyaz, full-fat dahi aur garam masalon ka mixture — na tamatar, na cream. Piyaz ko gehra sunahra bhura tal kar dahi ke sath pees liya jata hai, jis se gravy ko mashhoor lal-bhura rang aur resham jaisi banawat milti hai. Ye halki, bharpur aur khushbudar hoti hai, aakhir mein kewra pani aur adrak ke sath, aur agle din aur bhi zyada mazedar lagti hai.

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Ajza

Chicken 1 kg (haddi wala, baghair khaal ke, 8 se 10 tukdon mein kata hua)
Piyaz 3 darmiyani (bareek kati hui)
Dahi 1 cup (full-fat, phenti hui — ½ cup marinade ke liye, ½ cup piyaz ke paste ke liye)
Adrak-lehsan paste 3 tsp (1 tbsp)
Dhaniya powder 3 tsp (1 tbsp)
lal mirch powder 1 tsp
haldi powder ½ tsp
namak 1½ tsp
Tail ya ghee ½ cup
Tez patta 3
hari ilaichi 6
kali ilaichi 2
laung 7
darcheeni 2 tukde
Zeera 1½ tsp
jaifal ¼ tukda
javantri 2
badiyan ½
Kewra pani 1 tsp
Taaza adrak 1 inch ka tukda (bareek kata hua, garnish ke liye)
Kate hue badam ½ tbsp (garnish ke liye, optional)
Paani 2 cup

Nutrition (approx. per serving)

602 calories · Protein 42.8 g · Fat 39.3 g · Saturated fat 19.9 g · Carbs 17.5 g · Sugar 8 g · Fiber 3.4 g · Sodium 1042 mg

Banane Ka Tareeqa

Hari ilaichi, kali ilaichi, laung, darcheeni, zeera, jaifal, javantri aur badiyan ko bareek powder bana lein. Chicken ko pise hue masalon aur ½ cup dahi ke sath mila kar dhak kar 30 minute marinate karein.
Aik bade bhari bartan mein tail ya ghee darmiyani-tez aanch par garam karein aur kati hui piyaz ko baar baar hilate hue gehra sunahra bhura aur kurkura hone tak talein, lagbhag 15 minute. Phir unhein chhalni wale chammach se nikal kar nichod kar thanda karein.
Thandi tali hui piyaz ko bachi hui ½ cup dahi ke sath mukammal chikna hone tak blend karein.
Usi tail mein tez patta daal kar 30 second bhunein jab tak khushbu na aane lage, phir adrak-lehsan paste daal kar 1 se 2 minute bhunein.
Marinate kiya hua chicken dhaniya powder, lal mirch powder, haldi aur namak ke sath daal kar tez aanch par 4 minute bhunein, jab tak chicken ka rang na badal jaye.
1 cup paani daal kar ubal layein, phir dhak kar halki se darmiyani aanch par 25 se 30 minute pakayein, jab tak chicken naram na ho jaye.
Tali piyaz aur dahi ka paste bache hue 1 cup paani ke sath daal kar milayein aur tez aanch par 4 se 5 minute pakayein, jab tak gravy lal-bhuri na ho jaye aur tail upar na aa jaye.
Kewra pani aur aadha bareek kata adrak daal kar milayein, 2 se 3 minute halki aanch par pakayein, phir 5 minute rakh dein. Bache hue adrak aur kate hue badam se saja kar naan ya roti ke sath garam serve karein.

Chef ki tip

Dahi ko mukammal chikna hone tak phentein aur halki aanch par lagatar hilate hue daalein. Thandi ya ganth wali dahi ko bohat garam bartan mein daalna korma ke phatne aur danedar hone ki sab se bari wajah hai.

Serve Karna

Korma ko garam, chaude bartan mein serve karein, gravy chicken ke upar daal kar, bareek kate adrak aur kate hue badam se saja kar. Korma riwayati tor par garam tandoori naan, sheermal ya taftan ke sath serve hota hai, ya roti ya saade basmati chawal ke sath. Sath mein raita aur kachumber salad bhi table par rakhein.

Store Aur Dobara Garam Karna

Thanda kar ke airtight dabbe mein fridge mein 3 din tak rakhein. Halki aanch par saucepan mein ahista garam karein, baar baar hilate hue, agar gravy gaarhi ho gayi ho to thoda paani mila lein. 3 mahine tak freeze karein, fridge mein raat bhar thaw karein, aur adrak aur badam ki garnish sirf serve karte waqt taazi daalein.

Ajza Ke Notes

Haddi wala, baghair khaal ka chicken sab se bharpur gravy deta hai. Haddiyan zaiqa deti hain aur gosht dahi mein pakne par rasila rehta hai.
Sirf full-fat dahi use karein. Kam fat wali dahi patli hoti hai, aasani se phat jati hai aur kabhi korma ki creamy gravy nahi deti.
Asli korma mein na tamatar hote hain, na cream. Rang tali hui piyaz aur lal mirch powder se aata hai, aur bharpurpan dahi aur ghee se.
Piyaz ko khoob tail mein gehra sunahra bhura hone tak talein, na halka, na jala hua. Halki piyaz se halki, meethi gravy banti hai; jali piyaz poori korma karwi kar deti hai.

Variations

Badami korma: 20 badam aur 10 kaju bhigo kar bareek paste bana lein aur piyaz-dahi ke paste ke sath mila dein, jis se gravy aur bhi bharpur aur mewedar ho jayegi.
Mutton korma: chicken ki jagah 1 kg haddi wala mutton ya bakre ka gosht lein aur dhak kar 1 se 1.5 ghante pakayein, zaroorat par paani aur daalte hue, jab tak naram na ho jaye.
Aloo korma: 2 bare aalu, har aik ko 8 tukdon mein kaat kar, khushk masalon ke baad chicken daalne se pehle 3 se 5 minute talein.

Aam Ghaltiyan

Thandi ya baghair phenti dahi ko bohat garam bartan mein daalna. Ye danedar dahi mein phat jati hai aur phir kabhi wapas nahi milti.
Piyaz ko bohat halka ya bohat zyada talna. Halki piyaz se halki, meethi gravy banti hai; jali piyaz poori korma karwi kar deti hai.
Marinade chhod dena. Dahi aur masalon mein 30 minute marinate karne se chicken naram hota hai aur zaiqa banta hai.
Bohat zyada paani daalna ya foran serve kar dena. Gravy itni gaarhi rakhein ke wo chicken par chipak jaye, aur korma ko 5 minute rakh dein taake tail upar aa jaye aur zaiqe baith jayein.

Aksar Puche Jane Wale Sawal

Kya main Chicken Korma freeze kar sakta hoon?

Ji haan. Isay mukammal thanda karein, airtight dabbon mein bhar kar 3 mahine tak freeze karein. Fridge mein raat bhar thaw karein aur halki aanch par ahista garam karein, baar baar hilate hue.

Meri korma mein dahi kyun phat gayi?

Dahi tab phatti hai jab wo thandi, ganth wali ho ya bohat garam bartan mein daali jaye. Hamesha dahi ko chikna hone tak phentein, bartan ko aanch se utaar kar ya aanch halki karke daalein, aur daalte waqt lagatar hilate rahein.

Kya main korma ke liye baghair haddi ka chicken use kar sakta hoon?

Ji haan. Baghair haddi ki raan sab se achhi rehti hai aur rasili rehti hai. Dhak kar pakane ka waqt lagbhag 20 minute kar dein, kyunke baghair haddi ka chicken haddi wale tukdon se jaldi pakta hai.

Kya main bazaar ki tali hui piyaz use kar sakta hoon?

Ji haan. Pakistani ya Indian grocery se milne wali kurkuri tali hui piyaz (barista) achhi rehti hai. 1 se 1¼ cup use karein, aur dhyan rakhein ke us par cornflour na laga ho.

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