Tender chicken simmered in a fragrant yogurt, almond, and aromatic spice sauce, finished with a gentle sweetness and a silky texture. This classic Indian-inspired korma is rich without being heavy and is ready in under an hour.
AI-generated image
AI-generated image
Yogurt tenderizes the chicken while almonds give the sauce body and a polished, creamy texture. Blooming the spices in the onion base creates depth without relying on excessive heat.
Refrigerate cooled korma in an airtight container for up to 3 days. Freeze for up to 2 months; thaw overnight in the refrigerator.
Reheat gently in a covered saucepan over medium-low heat, stirring occasionally and adding 1–2 tablespoons of water if the sauce has thickened. Heat until piping hot throughout.
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