Chicken Korma

Chicken korma is the gentlest of the great Indian curries — tender chicken poached in a creamy, aromatic sauce of yogurt, ground almonds, and warm spices. Mild, fragrant, and luxuriously smooth, it is the curry that wins over even the most spice-shy eaters.

Prep time

20 mins

Cook time

35 mins

Total time

55 mins

Servings

4 servings

Calories

640

Ingredients

• 1 1/2 lbs (680 g) boneless chicken thighs, cut into chunks
• 1 cup plain yogurt, whisked
• 1/2 cup blanched almonds, ground to a paste
• 2 large onions, thinly sliced
• 4 tablespoons ghee or butter
• 1 tablespoon grated ginger and 3 cloves garlic, minced
• 1 teaspoon ground coriander, 1/2 teaspoon turmeric, and 1/2 teaspoon ground cardamom
• 1 teaspoon garam masala
• 1/4 teaspoon saffron threads soaked in 2 tablespoons warm milk
• 1 teaspoon salt, or to taste
• 1/2 cup water
• 2 tablespoons chopped cilantro, for garnish

Instructions

1. Fry the sliced onions in ghee over medium heat until deep golden and caramelized, about 10 minutes. Blend into a smooth paste.
2. In the same pot, saute the ginger and garlic for 1 minute. Add the coriander, turmeric, and cardamom and stir 30 seconds.
3. Add the chicken chunks and cook until they turn opaque on the outside, about 5 minutes.
4. Lower the heat and stir in the whisked yogurt gradually, followed by the almond paste and onion paste.
5. Add the water, saffron milk, and salt. Bring to the gentlest simmer.
6. Cover and cook 20 minutes, stirring occasionally, until the chicken is tender and the sauce is thick and creamy.
7. Stir in the garam masala and simmer 2 minutes more.
8. Garnish with cilantro and serve with basmati rice or naan.

Pro tips

• Brown the onions well — the caramelized onion paste is what gives korma its sweetness and body.
• Keep the heat low after adding yogurt and almonds; boiling can split the sauce.
• Chicken thighs stay juicier than breast in this gentle poach.
• A pinch of saffron lifts the whole dish — worth the small splurge.

Frequently asked questions