This creamy, aromatic Indian classic features tender chicken cooked in a luxurious sauce made with yogurt, coconut milk, and warm spices. Korma is the perfect introduction to Indian cuisine—mild, comforting, and absolutely delicious served over fragrant basmati rice.
⏱️70 min
📊Medium
👥4 servings
🍽️Main
meatfamilyfestive
Ingredients
800 gchicken breast or thigh
200 mlGreek yogurt
200 mlcoconut milk
2 largeonions
4 piecesgarlic cloves
15 gfresh ginger
50 gground almonds
3 tbspghee or vegetable oil
1 tspground coriander
1 tspground cumin
1 tspgaram masala
0.5 tspturmeric powder
1 tspsalt
200 mlwater
15 gfresh cilantro
Instructions
1PREPARE THE AROMATICS: Dice the 2 large onions into fine pieces and set aside. Mince the 4 garlic cloves and grate the 15g fresh ginger using a microplane or fine grater until you have about 1 tablespoon of paste. These aromatics form the flavor base of your korma, so take time to prepare them well. Fresh ginger and garlic release their essential oils when minced, creating a fragrant foundation.
2CUT AND SEASON THE CHICKEN: Cut the 800g of chicken into bite-sized cubes (approximately 3-4 cm pieces). Pat dry with paper towels to remove excess moisture, which helps with browning. Place in a bowl and season lightly with salt and turmeric powder. This initial seasoning begins to flavor the chicken from within and helps develop a light golden color during cooking.
3SAUTÉ THE AROMATICS: Heat 3 tbsp of ghee or vegetable oil in a heavy-bottomed pot or large skillet over medium heat until shimmering. Add the diced onions and cook for 8-10 minutes, stirring occasionally, until they become soft and golden brown with slightly caramelized edges. This caramelization develops deep, sweet flavors that form the base of your sauce. The onions should be soft enough to break apart with a wooden spoon.
4BUILD THE SPICE BASE: Add the minced garlic and ginger paste to the caramelized onions and cook for 2-3 minutes, stirring constantly, until fragrant and the raw smell of garlic disappears. Add the ground coriander (1 tsp), ground cumin (1 tsp), garam masala (1 tsp), and remaining turmeric, stirring well for about 1 minute to toast the spices gently. This blooming of spices in fat releases their aromatic compounds, intensifying their flavors throughout the dish.
5BROWN THE CHICKEN: Add the seasoned chicken pieces to the pot, stirring to coat them evenly with the spice mixture. Cook over medium-high heat for 8-10 minutes, stirring occasionally, until the chicken is sealed on all sides and no longer pink on the exterior (though the interior will remain raw). The chicken pieces should have a light golden-brown exterior that adds flavor and seals in juices. Don't overcrowd the pan; work in batches if necessary.
6PREPARE THE CREAMY SAUCE: In a separate bowl, whisk together 200ml of Greek yogurt, 200ml of coconut milk, and 50g of ground almonds until completely smooth and well combined. This creates a luscious, velvety sauce that will coat the chicken. The almonds add richness, subtle nuttiness, and natural thickness without added cream.
7SIMMER THE KORMA: Pour the yogurt-coconut mixture into the pot with the chicken and stir gently but thoroughly to distribute evenly. Add 200ml of water and stir well. Bring to a gentle simmer over medium heat, then reduce heat to medium-low and cover with a lid, leaving it slightly ajar. Simmer for 25-30 minutes, stirring occasionally to prevent sticking and ensure even cooking. The chicken is done when it is tender and cooked through (internal temperature of 165°F/74°C), and the sauce has thickened slightly and coats the chicken beautifully.
8FINISH AND SEASON: Taste the korma and adjust seasoning with additional salt if needed. The sauce should be creamy and coating, not thin and watery. If it seems too thin, simmer uncovered for an additional 5 minutes to reduce slightly. Garnish with fresh cilantro and serve immediately while hot.