Zafrani Chicken Wings Korma (Shahi Saffron Korma with Fried Onions)

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Korma in our family is a dawat dish. When guests are coming, the big pot comes out, onions are sliced and fried golden one batch at a time, and the whole house smells of ghee and garam masala. One evening I had only a pack of chicken wings in the freezer, and I decided to try my usual zafrani korma with them. The wings soaked up the masala so beautifully, and the little bones made the gravy even richer, that now my family asks for wings korma on purpose.

This is an authentic shahi korma: no tomatoes, a gravy built on crispy fried onions crushed with yogurt, slow bhuno in ghee with whole spices, and finished with saffron soaked in warm milk and a few drops of kewra. The result is a deep reddish-golden, glossy korma with a royal fragrance, the kind of dish that makes a simple naan feel like a feast.

If you love wings, also try my masala chicken wings. For a complete dawat menu, pair this korma with nalli biryani and see my guide on how much food per person.

Why You’ll Love This Zafrani Korma

• Authentic shahi taste: fried onions, yogurt, ghee and saffron, the classic korma way.
• Wings cook faster: tender in about 25 minutes, quicker than a whole chicken korma.
• Rich, glossy gravy: the bones and skin of the wings add depth to the sauce.
• Perfect for dawats: it looks and tastes like a special-occasion dish.

Ingredients You Need

Chicken wings: cleaned, with tips removed if you like.

For the korma base: ghee and oil, sliced onions fried golden (birista), full-fat yogurt and ginger garlic paste.

Whole spices: green and black cardamom, cloves, cinnamon, black peppercorns and bay leaf.

Ground spices: red chilli powder, coriander powder, a little turmeric, salt and garam masala.

To finish: saffron soaked in warm milk, kewra water and a pinch of crushed green cardamom.

My Tips for the Best Korma

1. Fry the onions evenly golden. Not too dark, or the korma turns bitter. Spread them on paper so they crisp up.
2. Crush the fried onions with yogurt. Blend or crush them together into a smooth paste. This is the secret of a silky korma gravy.
3. Bhuno patiently. Cook the masala until the ghee separates and rises to the top.
4. Keep the heat low after adding yogurt so it doesn’t split.
5. Soak the saffron in warm milk for 10 minutes before adding. It releases more colour and aroma.
6. Finish with dum. Cover and leave on the lowest heat for 5 minutes after adding saffron and kewra.

What to Serve With Korma

Serve with hot naan, sheermal or roghni naan, or with plain basmati rice. A fresh kachumber salad and some raita balance the richness.

Storing and Reheating

Korma tastes even better the next day. Keep it in the fridge for up to 3 days and reheat gently on low heat with a splash of water. It also freezes well for up to a month.

Zafrani Chicken Wings Korma

Chicken wings slow-cooked in a rich shahi korma of fried onions, yogurt, ghee and whole spices, finished with saffron and kewra.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Pakistani

Ingredients Method Notes

Ingredients

  

Main

• 1 kg chicken wings cleaned
• 1/3 cup ghee
• 1/4 cup oil
• 3 medium onions thinly sliced
• 1 cup full-fat yogurt whisked
• 1 tbsp ginger garlic paste

Whole spices

• 4 green cardamoms
• 1 black cardamom
• 5 cloves
• 1 inch cinnamon stick
• 8 black peppercorns
• 1 bay leaf

Ground spices

• 1 1/2 tsp red chilli powder
• 1 tbsp coriander powder
• 1/4 tsp turmeric
• 1 1/2 tsp salt or to taste
• 1 tsp garam masala

To finish

• 1 pinch saffron soaked in 3 tbsp warm milk
• 1/2 tsp kewra water
• 1/4 tsp green cardamom powder

Method

 

Make the fried onion paste

1. Heat ghee and oil in a heavy pot. Fry the sliced onions on medium heat, stirring, until evenly golden brown. Remove with a slotted spoon, leaving the ghee in the pot.
2. Crush or blend the fried onions with the yogurt into a smooth paste.

Cook the korma

1. Reheat the same ghee and add all the whole spices. Fry for 30 seconds until fragrant.
2. Add the chicken wings and ginger garlic paste. Fry on high heat for 5 to 6 minutes until the wings are lightly golden.
3. Lower the heat and add red chilli powder, coriander powder, turmeric and salt. Mix well.
4. Add the onion-yogurt paste and stir continuously for 2 minutes. Add 1/2 cup water, cover and cook on low heat for 20 to 25 minutes until the wings are tender.
5. Uncover and bhuno on medium heat until the ghee separates and rises to the top.

Finish

1. Sprinkle garam masala and cardamom powder. Pour over the saffron milk and kewra water.
2. Cover and leave on the lowest heat (dum) for 5 minutes. Serve hot with naan or rice.

Notes

Fry the onions evenly golden, not dark, and crush them with yogurt for a silky gravy. Add saffron and kewra only at the end and finish on dum.

Frequently Asked Questions

What makes a korma zafrani?

Zafrani means saffron. Saffron soaked in warm milk is added at the end, giving the korma its royal aroma and a golden glow.

Do you add tomatoes to korma?

No. Authentic Pakistani korma uses fried onions and yogurt for its body and colour, not tomatoes.

Can I use regular chicken pieces instead of wings?

Yes. Use bone-in chicken pieces and cook for 10 to 15 minutes longer until tender.

Can I use ready-made fried onions?

Yes, store-bought birista works well and saves time. Use about one cup.

How do I make it less spicy?

Reduce the red chilli powder to half and skip the black peppercorns. The korma will still be full of flavour.