Mutton Korma Recipe – Restaurant Style

If you are a non-vegetarian and belong to or like North India cuisine, this recipe is GOLD for you!

Authentic Restaurant Style Mutton Qorma (Korma) 


  • Mutton – 1/2 kg
  • Hung Curd – 1 1/2 tea cups
  • Onion, thinly sliced, crisp fried (golden) – 4 large
  • Onion-Garlic, coarsely grounded – 1 table spoon
  • Whole cloves – 3-4
  • Pepper corn (kali mirch) – 3-4
  • Cardamom (hari elaichi) – 3-4
  • Black cardamom – 2
  • Cinnamon stick –  2 inch
  • Turmeric – 1/2 tea spoon
  • Nutmeg powder – 1/4th tea spoon
  • Kewra essence – 3-4 drops
  • Red chilli powder – 1 tea spoon
  • Salt – As per taste
  • Oil – 3-4 table spoon


  • Marinate mutton in hung curd, whole spices, dry spices and ginger garlic paste.
  • Keep aside for 2 hrs.
  • Take oil in thick bottom pan or pressure cooker
  • Add the marinated chicken and let it cook oh high flame for 3-4 minutes.
  • Lower the flame and let it simmer for 15 minutes with lid on.
  • Keep stirring.
  • meanwhile crush the crisp fried onion coarsely with hands or run in a blender dry, with out any water. Make sure it remains granulated and does not turn into a paste. This step is the key in the texture of korma.
  • Fried onion should look like this.



  • Check the simmering mutton. Most of the water from curd must have evaporated and the masala must have coated the mutton pieces.
  • Now, add 1 -1/2  glass of water.
  • Bring it to a boil.
  • Add crushed or coarsely grounded friend onions.
  • Mix well.
  • By now the mutton must have become half tender. It will look like this!

mutton quorma all things GUD

  • At this moment, you can put the pressure on in cooker or continue to cook with lid covered with out pressure.
  • If you are pressure cooking it, lower the flame after two whistles and cook for 10 minutes more.
  • If you are cooking with covered lid, keep checking till the mutton becomes tender.
  • Once done, add nutmeg powder and kewra drops.

Mutton korma, restaurant style is ready!


mutton quorma


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