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Chicken Korma

A rich and creamy mild curry made with chicken, yogurt, and simple spices, perfect for family meals or entertaining guests.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 500 g chicken (with bone) Bone-in chicken for more flavor.
  • 1/2 cup yogurt Use plain yogurt.
  • 1/4 cup milk You can substitute with cream for richness.
Vegetables and Nuts
  • 2 pieces onions (sliced) Fry until golden brown for flavor.
  • 8-10 pieces cashews or almonds (optional, soaked) Soaked for a smooth paste.
  • Fresh coriander for garnish Chopped fresh coriander for topping.
Spices
  • 2 tbsp oil For frying.
  • 1 tbsp ghee Adds richness.
  • 1 tbsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder Adjust to taste.
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder Sprinkle at the end.

Method
 

Preparation
  1. Heat oil and ghee in a pan.
  2. Fry onions until golden brown and keep half aside for garnish.
  3. Blend the fried onions with yogurt and soaked cashews or almonds into a smooth paste.
Cooking
  1. In the same pan, add whole spices. Add ginger garlic paste and sauté.
  2. Add chicken and cook until it turns white.
  3. Add turmeric, red chili, coriander powder, and salt. Cook for a few minutes.
  4. Add the yogurt-onion-nut paste and mix well. Cover and cook until the chicken is tender.
  5. Stir in milk and cook for 5 more minutes. Sprinkle garam masala on top.
  6. Top the dish with fried onions and fresh coriander.

Notes

Cool the korma to room temperature before storing. Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months in a freezer-safe container; thaw in the fridge before reheating. Reheat gently on low heat, adding a little water or milk if the sauce is thick.