Chicken Korma Simplified

Ingredients

• 680–907 g (1.5–2 lb; or 340 g/¾ lb if using boneless chicken)bone-in chicken pieces
• 150 g (1 cup)pre-fried onions
• 1 tbsp, or 2.5 cm (1 inch) piece, gratedginger
• 1 tbsp, or 8 cloves, freshly crushedgarlic
• 1 tspsalt
• 2 tspground coriander
• 1 tspred chilli powder (cayenne)
• 1–2whole black cardamom pods
• 5cardamom pods
• 2.5 cm (1 inch) piececinnamon stick
• 4–6whole cloves
• 8–10whole black peppercorns
• 1bay leaf
• 120 g (½ cup)yoghurt, whisked until smooth and at room temperature
• 60 ml (¼ cup)oil
• 120 ml (½ cup)water
• A few dropskewra essence
• 1 tspgaram masala
• ½ tspground pepper
• A pinchground nutmeg
• A pinchground mace

Instructions

1. 1

   Mix onions and yoghurt

   Crush the pre-fried onions by hand, stir them into the yoghurt and set the mixture aside.

2. 2

   Bloom the spices

   Heat 60 ml (¼ cup) oil over medium-high heat. Add both types of cardamom, the cloves, peppercorns, cinnamon and bay leaf, and let them sizzle for about 1 minute.

3. 3

   Add ginger and garlic

   Once the spices have scented the oil, add the ginger and garlic and stir briefly.

4. 4

   Colour the chicken

   Add the chicken pieces and turn them from time to time until they have changed colour all over.

5. 5

   Add powdered spices

   Sprinkle over the salt, red chilli powder and ground coriander.

6. 6

   Stir in yoghurt

   Sauté for about 1 minute, then add the yoghurt and onion mixture and stir to combine.

7. 7

   Simmer the chicken

   Pour in 120 ml (½ cup) water and bring the mixture to a simmer. Cover and cook over low heat for 25 minutes, or until the chicken is cooked through.

8. 8

   Reduce the sauce

   Remove the lid and raise the heat to medium. Cook until oil separates from the sauce base.

9. 9

   Finish and serve

   Adjust the consistency to your liking, then add the kewra essence, garam masala and pepper. Adjust the seasoning and serve hot with naan.

What is chicken korma?

Korma is a South Asian curry tradition found in both Indian and Pakistani cooking, with versions shaped by local ingredients and household methods. It is generally built around gently cooked meat and a richly flavoured sauce.

This simplified version brings together whole spices, fried onions and yoghurt. The onions lend sweetness and body, while the finishing spices and kewra give the sauce its distinctive fragrance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 255 calories, 16g protein, 10g carbs, 17g fat.

The chicken supplies most of the protein, while the onions and yoghurt contribute some carbohydrate. The oil and yoghurt account for much of the fat. Serve it with a generous portion of non-starchy vegetables alongside naan or rice to balance the plate.

The spice foundation

Whole spices: Cardamom, cloves, peppercorns, cinnamon and bay leaf go into the oil first, giving their aromas time to infuse it. Keep the heat controlled so they sizzle without scorching.

Ground spices: Coriander and chilli are added after the chicken has changed colour. This brief cooking step helps them blend into the sauce rather than taste raw.

Why the onion and yoghurt work

Fried onions: Crushing them before mixing them with yoghurt helps them disperse through the curry. They add savoury sweetness and help give the sauce a fuller texture.

Yoghurt: Whisk it well and bring it to room temperature before adding it. Stir it in thoroughly so it combines evenly with the chicken and spices.

Getting the simmer right

Gentle heat: After adding the water, bring the curry to a simmer and cook it on low for 25 minutes. A steady, gentle simmer helps the chicken cook through while the flavours meld.

Doneness: Check that the chicken is cooked through before finishing the sauce. Bone-in pieces can vary in size, so use the recipe’s doneness cue as well as the cooking time.

Reducing for a rich sauce

Uncovered finish: Raising the heat to medium after the covered simmer lets excess liquid cook off. The recipe’s visual cue is oil separating from the sauce base.

Consistency: Reduce the sauce until it suits your preference, keeping an eye on the pan as it thickens. Add the kewra essence and finishing spices at the end to preserve their aroma.

What to serve with it

Naan: Serve the korma hot with naan, as suggested in the method, so you can scoop up the fragrant sauce.

A simple side: Plain rice or a lightly dressed salad can also sit alongside the curry. Keep the accompaniments simple so the whole spices and creamy sauce remain the focus.

Recipe notes & tips

• Have the whole spices measured out before heating the oil, as they sizzle for only about a minute.
• Use room-temperature yoghurt and whisk it smooth before combining it with the onions.
• Turn the chicken pieces during browning so they change colour evenly.
• Keep the covered simmer gentle and check the chicken is cooked through before reducing the sauce.
• Add kewra essence at the end, starting with just a few drops.
• Reduce the sauce to your preferred consistency before serving.

Variations

• Boneless chicken: Use 340 g (¾ lb) boneless chicken in place of the bone-in pieces.
• Fresh aromatics: Replace the tablespoon of ginger with a grated 2.5 cm (1 inch) piece and the tablespoon of garlic with 8 freshly crushed cloves.
• Roasted coriander: Use roasted ground coriander for a more pronounced toasted spice note.
• Adjust the heat: Use less red chilli powder for a milder curry.
• Serve with rice: Offer plain rice alongside the naan or in its place.

Common mistakes to avoid

• Scorching the whole spices: Keep the heat at medium-high and limit their first sizzle to about a minute.
• Adding cold yoghurt: Let it reach room temperature and whisk it well before stirring it into the pan.
• Skipping the chicken browning: Turn the pieces until their surfaces have changed colour before adding the powdered spices.
• Boiling hard during the covered cook: Lower the heat after the curry reaches a simmer and cook gently for 25 minutes.
• Reducing too far: Watch for oil separating from the base, then stop when the sauce reaches your preferred consistency.

How to store

Cool leftovers promptly, then store them in a sealed container in the fridge for up to 3 days. Reheat gently in a pan until piping hot throughout, adding a splash of water if the sauce has thickened too much.

Frequently asked questions