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The Best Chicken Korma Recipe

Category: Indian, Poultry, Main Dish

 Ingredients List

  • 50g almond slivers
  • 4 chicken pieces (I used chicken thighs, skinned and cubed)
  • 3 whole cardamoms, shells removed
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 2 tbsp grated ginger
  • 1 small dried chilli pepper
  • 1/4 cup of cream
  • 50g Plain yoghurt
  • 1/2 cup of tomato puree or 2 tbsp of tomato paste
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric


Start by toasting your almonds over a medium heat in a dry pan. You want to get them to a golden colour ”“ don”™t let them get dark brown, or they”™ll go bitter. Once toasted, set aside.

Fry your chicken pieces in a little vegetable oil ”“ again, get to a golden colour all around. Once fried, remove from the pan and set aside.

While your chicken is cooking, shell your cardamoms by crushing them with the side of a large knife or with a pestle.

Lightly fry your onions, garlic, ginger, cardamom and your chilli (if using it) in the left over oil and chicken juices. Fry till the onions are translucent.

When translucent, add in your ground coriander, ground cumin and turmeric. Add in salt & pepper to taste. Mix altogether and allow the spices to all combine together with the onion mix.

Add in a cup of water

Add in your cream and toasted almonds and stir. Don”™t let the temperature of the pan get too high, as your cream will start to curdle.

Remove the chili, then pour your mixture into a blender and add in your yogurt. Blend till smooth, then pour the mixture Pour your gravy back in to the pan over a warm heat ”“ if it”™s too thick, then add in a couple of tablespoons of water to thin it out.

Add in the chicken and the tomato paste. Cover and simmer for 10 min.

Serve it with basmati rice.


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