chicken korma

Heat the vegetable oil in a large, heavy-bottomed pan over medium heat. Add your finely chopped onions and cook for about 5 minutes until they’re softened and turning translucent. Don’t rush this step—it builds the flavor foundation.

Toss in the minced garlic and grated ginger. Cook for another 2 minutes until everything smells incredible and fragrant. Watch that garlic so it doesn’t burn.

Add the chicken pieces to the pan and cook until they’re browned on all sides, about 5-6 minutes. They don’t need to be cooked through yet, just nicely colored.

In a separate bowl, mix together the yogurt, heavy cream, ground almonds, turmeric, cumin, coriander, chili powder, garam masala, and a generous pinch of salt. This prevents curdling and creates a smooth sauce—trust me on this technique.

Pour that gorgeous yogurt mixture right over the chicken in the pan. Stir everything together until the chicken is well coated and bring to a gentle simmer—not a rolling boil.

Cover the pan with a lid and let the chicken korma simmer for about 20-25 minutes until the chicken is cooked through and the sauce has thickened into something beautiful. Give it a stir every now and then so nothing sticks.

Taste and adjust the seasoning if needed—sometimes it wants a little more salt or an extra pinch of garam masala. If the sauce is too thick, add a splash of water to reach your perfect consistency.

Garnish with fresh cilantro right before serving because that bright green pop makes it look restaurant-fancy. Serve hot with basmati rice or warm naan bread for scooping up all that creamy sauce.

385

14g

32g

23g

3g

380mg

8% DV

15% DV

12% DV (from yogurt and almonds)

Seriously, don’t use low-fat yogurt—it splits and doesn’t create that rich, creamy texture you’re after.

Every stove runs differently, so trust your eyes more than exact timing. The chicken is done when it’s no longer pink inside and the sauce coats the back of a spoon.

If your garam masala has been sitting in your cabinet for years, get fresh—it makes a massive difference.

Keep the heat at a gentle simmer once you add the yogurt mixture. High heat will cause curdling.

Fresh ginger and garlic are non-negotiable here. The jarred versions just don’t have the same punch.

This dish actually tastes better the next day after the flavors have melded together. Store in an airtight container in the fridge for up to 4 days.

Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating.

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or cream if it’s thickened too much.

Don’t microwave on high or the sauce will split—use 50% power and stir halfway through if you must use the microwave.

Serve over fluffy basmati rice with warm naan bread for scooping up the sauce

Pair with saag paneer, dal, and cucumber raita for an impressive spread

Serve alongside a simple cucumber and tomato salad dressed with lemon juice

Serve over cauliflower rice with roasted vegetables for a lower-carb option

Replace chicken with cauliflower florets, sweet potato chunks, and chickpeas for a vegetarian version that’s just as satisfying

Swap heavy cream for coconut cream and add a tablespoon of shredded coconut to the almond mixture for tropical richness

Add a tablespoon of cashew paste along with the ground almonds and finish with an extra swirl of cream for pure indulgence

Brown chicken using sauté function, add all ingredients, and pressure cook on high for 8 minutes for a quick weeknight version