Name: Chicken Korma
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 700 g chicken breast (boneless, skinless, cut into 4 cm pieces); 180 g Greek yogurt (full-fat, divided); 1 tbsp Lemon juice (freshly squeezed); 1 tsp ground cumin; 2 tbsp vegetable oil; 1 piece yellow onion (finely chopped); 3 cloves Garlic (finely grated); 20 g fresh ginger (finely grated); 2 tsp garam masala (divided); 1 tsp ground coriander; 1/2 tsp ground turmeric; 60 g sliced almonds (sliced); 250 ml chicken stock (low-sodium); 1 tbsp honey; 15 g fresh cilantro (leaves and tender stems chopped)

How to prepare

Combine the chicken, 90 g of the yogurt, lemon juice, cumin, and 1 teaspoon of garam masala in a bowl. Mix until coated, then set aside for 15 minutes while you prepare the sauce.

Heat a large, heavy saucepan over medium heat. Add the almonds and toast for 2–3 minutes, stirring, until lightly golden and nutty-smelling. Transfer them to a plate.

Add the oil to the same pan. Saute the onion with a pinch of salt for 7–9 minutes, stirring occasionally, until soft and golden at the edges. Add the garlic and ginger and cook for 1 minute until aromatic.

Stir in the remaining garam masala, coriander, and turmeric. Cook for 30 seconds, just until the spices smell fragrant and coat the onion.

Return the toasted almonds to the pan with the chicken stock and honey. Simmer uncovered for 5 minutes, then blend the mixture with an immersion blender until as smooth as possible.

Silky golden almond sauce blended in a saucepan

AI-generated image

Lower the heat to medium-low. Add the marinated chicken and any marinade, stirring to coat. Cover and simmer for 15–18 minutes, stirring twice, until the thickest piece reaches 74°C and the sauce is gently bubbling.

Remove the lid and stir in the remaining 90 g of yogurt, one spoonful at a time. Simmer uncovered for 3–5 minutes until the sauce lightly coats the chicken; do not boil vigorously.

Taste and adjust the salt and lemon if needed. Rest the korma for 5 minutes off the heat, then scatter over the cilantro and serve hot with rice or naan.

Finished chicken korma with cilantro and toasted almonds

AI-generated image

Why this recipe works

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.

Storage and reheating

How to store it

Refrigerate cooled korma in an airtight container for up to 3 days. Freeze for up to 2 months; thaw overnight in the refrigerator.

How to reheat it

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.