Chicken Qorma (Chicken Korma)

A Pakistani-style chicken qorma with browned onions, yogurt, almonds, and warm whole spices. Serve it for Eid, guests, or a weekend dinner.

Instructions

1. 1

   Heat the oil in a heavy pot or deep skillet over medium heat. Add the sliced onion and cook, stirring often, until deep golden brown and evenly caramelized, 10-12 minutes; lower the heat if the edges start to scorch.

2. 2

   Add the green cardamom, cloves, black cardamom, cinnamon stick, and bay leaves. Stir for 30 seconds until fragrant, then add the chicken and cook over medium-high heat for 5-6 minutes, turning, until the pieces lose their raw look and pick up light color in spots.

3. 3

   Stir in half of the ginger-garlic paste and the salt, ground coriander, Kashmiri chili powder, and turmeric. Cook for 1 minute, stirring constantly, until the spices smell toasty but not burnt.

4. 4

   Lower the heat to medium-low. Add the yogurt a few spoonfuls at a time, stirring well after each addition so it blends smoothly and does not split; cook for 4-5 minutes until the masala thickens and the oil begins to show at the edges.

5. 5

   Mix in the remaining ginger-garlic paste, ground almonds, and hot water. Cover and simmer on low heat for 20-25 minutes, stirring once or twice, until the chicken is fully tender and the gravy is thick enough to coat a spoon; add a splash more water if it reduces too quickly.

6. 6

   Uncover and cook for 3-5 minutes over low to medium-low heat to finish the bhuno, stirring gently, until the oil separates lightly at the sides. Stir in the garam masala, taste and adjust salt, then rest off the heat for 5 minutes before garnishing with cilantro, if using.

Tips for the Best Chicken Qorma (Chicken Korma)

• Do not rush the onions. If they are pale, the qorma will taste flat; if they burn, the whole pot can turn bitter.
• Whisk the yogurt before adding it, and lower the heat first. Adding cold yogurt to a very hot pan all at once can make the sauce split.
• Bone-in chicken gives the most traditional flavor, but you can use 1 1/2 lb (680 g) boneless chicken thighs and reduce the covered simmer to about 15 minutes.
• Ground almonds thicken the gravy gently. If needed, you can use 3 tbsp (24 g) cashew powder instead, but avoid almond flour with the skins on, which can make the sauce speckled and slightly coarse.
• For a smoother gravy, remove the whole spices before serving, or spoon the qorma over the chicken and leave them in the pot.
• This dish tastes even better after a few hours of resting, so it is a good make-ahead option for guests.

Storage and Reheating

Refrigerate leftover chicken qorma in an airtight container for up to 3 days. Freeze for up to 2 months; thaw overnight in the fridge before reheating. Reheat gently in a covered pan over low heat with a few tablespoons of water until hot throughout, stirring occasionally so the sauce does not catch.

Frequently Asked Questions

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