Wedding-style korma · Rich red gravy
Chicken Korma Recipe (Pakistani Shadi Style)
Brown onion paste. Whisked yogurt. Kewra finish.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenPakistani chicken korma is the rich, red, oil-topped curry served at weddings. Home versions often turn out grainy, pale or sour. The secret is crushed fried onions (birista) for colour and sweetness, yogurt whisked smooth and added off the heat, and a slow dum at the end.
The 3 laws of chicken korma
Why this recipe works
Raw onion
Crushed fried onions give the deep colour.
Curdled gravy
Smooth yogurt, added on low, stays silky.
Rushed end
5 minutes covered lets the oil rise.
Shopping and prep list
Ingredients
Chicken
Whole and ground spices
Finish
The NineFoods korma gauge
Is the korma ready for dum?
After simmering, look at the surface. Tap the match.
Method · 4 stages
Step by step
Make birista
- Fry sliced onions until golden brown and lift out.
- Crush them with yogurt into a smooth paste.
Whole spices and chicken
- In the same oil, crackle whole spices.
- Add ginger garlic paste and chicken, fry until sealed.
Add the paste
- Turn heat to low, add onion yogurt paste and spices.
- Raise to medium and bhuno until oil separates, then add water and simmer.
Dum
- Add kewra and garam masala, cover tightly.
- Rest on the lowest heat.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Yogurt added on high heat.
Fix next time
Lower the heat before adding yogurt and keep stirring for 2 minutes.
Why
Onions too pale.
Fix next time
Fry onions to deep golden brown, or add Kashmiri chilli.
Why
Sour yogurt.
Fix next time
Use fresh yogurt, or add a pinch of sugar.
Why
Shadi style uses a lot.
Fix next time
Spoon off extra oil before serving.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Yogurt | Body and tang | Cashew paste plus lemon |
| Birista | Colour and sweetness | Store-bought fried onions |
| Kewra | Aroma | Rose water, a few drops |
| Chicken | Main protein | Mutton, cook 1 hour longer |
After the meal
Serve, store, reheat
Serve with
Sheermal, naan or plain rice.
Store
Fridge 4 days; shadi korma tastes richer the next day. Freezer 2 months.
Reheat
Cover and warm on low until the oil layer returns.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 6 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the korma ready for dum) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Chicken Korma FAQ
What makes Pakistani korma different?
It uses fried onion paste and yogurt for a red, oil-topped gravy, without cream or nuts as the base.
Why did my korma split?
Yogurt was added on high heat. Whisk it smooth and add on low.
Can I make it ahead?
Yes. Korma tastes better the next day.
What is kewra?
A fragrant screwpine flower water used in a few drops for aroma.