Easy Chicken Korma with Yoghurt

Ingredients

• 2 tablespoonsghee
• 2 tablespoonscooking oil
• 1bay leaf
• 5cloves
• 4green cardamom pods
• 1black cardamom pod
• 1 teaspoonblack peppercorns
• 1 teaspooncumin seeds
• 1 large, thinly slicedonion
• 800 g, cut into 12–14 pieces, washed and patted dryskinless whole chicken
• 1 1/2 tablespoonsginger-garlic paste
• 2 tablespoonscoriander powder
• 1 teaspoonred chilli powder
• 1 teaspoongaram masala
• 480 ml (2 cups), whisked and brought to room temperaturefull-fat yoghurt
• 1, cut into chunky pieces (optional)potato
• to tastesalt
• to taste, choppedfresh coriander leaves
• 2, choppedgreen chillies
• 60 ml (1/4 cup), optional but recommendedfried onions

Instructions

1. 1

   Fry the spices

   Heat the ghee and oil in a thick-bottomed curry pot. Add the bay leaf, cloves, green and black cardamom, peppercorns and cumin seeds; fry until fragrant.

2. 2

   Brown the onion

   Add the sliced onion and fry until almost browned. Set aside a tablespoon of the fried onion for the garnish.

3. 3

   Brown the chicken

   Add the chicken and cook over medium-high heat until the meat turns white and browns.

4. 4

   Cook the paste

   Add the ginger-garlic paste and sauté until it no longer smells raw.

5. 5

   Fry the powders

   Add the red chilli powder, coriander powder and garam masala with some salt. Cook until fragrant and the oil releases.

6. 6

   Stir in yoghurt

   Mix in the whisked yoghurt and salt, stirring thoroughly. Keep stirring as the yoghurt's water evaporates and the sauce develops its korma texture.

7. 7

   Simmer until cooked

   Cover and cook over low to medium heat for 10 minutes, stirring occasionally. If using potato, add it and continue cooking until both the chicken and potato are cooked through.

8. 8

   Finish and serve

   Stir in the green chillies, chopped coriander and crushed fried onions. Boil uncovered for two minutes or until oil surfaces, then switch off the heat. Serve with fresh rice or Indian bread.

What is chicken korma?

Korma is a family of South Asian braised dishes, with versions shaped by regional and household traditions. This Indian-style version builds flavour with whole spices, browned onion and chicken simmered in yoghurt.

The method layers aromatics in the same pot, then uses yoghurt to make a savoury sauce. Optional potato makes the curry more substantial, while fried onions add a finishing touch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 545 calories, 49g protein, 24g carbs, 31g fat.

The chicken provides most of the protein, while the yoghurt contributes protein and some carbohydrate. Ghee, oil and full-fat yoghurt supply much of the fat, and the onion, potato and spices contribute carbohydrates. Pair a portion with vegetables and choose a measured serving of rice or bread to round out the plate.

Build flavour with whole spices

Whole spices: frying the bay leaf, cloves, cardamom, peppercorns and cumin in ghee and oil releases their aroma into the cooking fat. Keep the heat controlled so they become fragrant without scorching.

Onions: cook the slices until almost browned for a deep, savoury base. Save a tablespoon for the garnish before adding the chicken.

Brown the chicken before simmering

Dry pieces: patting the chicken dry helps it brown rather than immediately releasing moisture into the pot. Give it room to colour, working in batches if the pot is crowded.

Ginger-garlic paste: cook it after the chicken until its raw aroma fades. The spice powders go in next, so they can toast briefly in the seasoned fat.

Keep the yoghurt smooth

Room-temperature yoghurt: whisk it before adding it to the pot to make it easier to incorporate. Stir steadily as it goes in and while its liquid cooks away.

Gentle heat: after the yoghurt has been mixed through, keep the covered simmer low to medium and stir occasionally. This helps the sauce thicken without letting the base catch.

Check the chicken and potato

Chicken: cook until the thickest pieces are fully cooked through. The recipe gives 10 minutes for the covered simmer, then calls for extra cooking if needed.

Potato: add the optional chunky pieces during the simmer and continue until they are tender and the chicken is cooked. Allow for extra time if the pieces are particularly large.

Finish with a fragrant garnish

Fresh additions: green chillies and chopped coriander go in at the end, keeping their flavour distinct from the longer-cooked spices.

Fried onions: crush them into the curry, reserving the tablespoon set aside earlier for garnish. Boil uncovered for two minutes, or until oil surfaces, before serving.

Choose a simple accompaniment

Rice: serve the korma with freshly cooked rice to catch the yoghurt sauce. Indian bread is another option for scooping up the chicken and gravy.

A fresh, simply dressed vegetable side can add contrast to the rich curry. Keep the accompaniment mild if you want the korma's spices to remain the focus.

Recipe notes & tips

• Bring the yoghurt to room temperature and whisk it before adding it to the pot.
• Pat the chicken dry before browning so excess moisture does not hold back the colour.
• Stir the whole spices as they fry and take care not to let them burn.
• Reserve the garnish onion before adding the chicken, as it is harder to pick out later.
• Cut the optional potato into similarly sized chunks so it cooks evenly.
• Check the largest chicken pieces before switching off the heat.

Variations

• Add potato: include the optional chunky potato and simmer until tender.
• Adjust the heat: reduce the red chilli powder or add extra chopped green chillies to suit your preference.
• Use chicken pieces: substitute skinless chicken pieces for the whole chicken, keeping them large enough to stay moist.
• Make it dairy-free: use an unsweetened plant-based yoghurt, noting that the sauce may have a different texture.
• Finish with more herbs: add extra fresh coriander just before serving for a brighter garnish.

Common mistakes to avoid

• Wet chicken: it steams rather than browns; pat the pieces dry before they go into the pot.
• Scorched whole spices: they can taste bitter; fry them only until fragrant and keep them moving.
• Under-browned onion: the curry base may taste less developed; cook the slices until almost browned as directed.
• Cold yoghurt: it can be harder to blend smoothly; whisk it and bring it to room temperature first.
• Rushing the yoghurt stage: the sauce needs stirring as its water evaporates; keep mixing until it thickens.
• Undercooked potato: large chunks may need longer; continue simmering until both the potato and chicken are cooked through.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a pan until piping hot, stirring occasionally; add a splash of water if the sauce has thickened too much.

Frequently asked questions