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Photo of Chicken Korma by Runa Ganguly at BetterButter

Chicken Korma

Runa Ganguly
120 minutes
Prep Time
15 minutes
Cook Time
6 People
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ABOUT Chicken Korma RECIPE

A quick and yet flavourful Chicken curry recipe, a prefect one for a lazy weekend lunch! A mix of spices, yoghurt and butter give this chicken curry its mouth-watering creaminess.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • North Indian
  • Pan fry
  • Simmering
  • Blending
  • Freezing
  • Sauteeing
  • Main Dish
  • Gluten Free

Ingredients Serving: 6

  1. 2cm-piece fresh ginger, peeled, thinly sliced
  2. 2 garlic cloves, thinly sliced
  3. 2 teaspoons garam masala
  4. 1/4 teaspoon dried chilli flakes
  5. 50g (1/2 cup) flaked almonds
  6. 1.2kg chicken thigh fillets, cut into 3cm pieces
  7. 200g (3/4 cup) natural yoghurt
  8. 2 tablespoons tomato paste
  9. 6 cardamom pods, lightly crushed
  10. 60ml (1/4 cup) vegetable oil
  11. 50gm butter, chopped
  12. 2 onions, thinly sliced
  13. 3 tablespoons thickened cream


  1. Process the ginger, garlic, garam masala, chilli flakes and almonds in a food processor until combined.
  2. Transfer the paste to a large bowl.
  3. Add chicken, yoghurt, tomato paste and cardamom
  4. mix until combined
  5. Cover and place in the fridge for 2 hours to marinate.
  6. Heat oil and butter in a non-stick frying pan over medium-high heat
  7. Sauté the onion, stirring often, for 7 minutes or until golden
  8. Add the chicken next
  9. Cook, stirring often, for 15 minutes or until chicken is cooked through and starts to brown
  10. Stir in cream at this stage
  11. Let Simmer, stirring often, for 5 minutes or until you are certain that the chicken has fully absorbed the flavours
  12. Serve warm accompanied by rice preparations or any Indian flat breads

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Payal Singh
Payal Singh   May-30-2018

Excellent recipe.

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