Indian · serves 2

Chicken Korma

Mild, nutty and pale. The one to cook when half the table doesn't want heat.

45 min Some work Non-vegetarian

Ingredients

  • 700g chicken
  • 1 cup curd
  • 20 cashews, soaked
  • 3 onions, sliced
  • 1 tbsp ginger-garlic paste
  • 1 tsp coriander powder
  • 1/2 tsp cardamom powder
  • Whole spices
  • 1/4 cup cream
  • 4 tbsp ghee

Method

  1. Fry the onions in ghee till golden, then blend with the soaked cashews into a smooth paste.
  2. Whole spices in the same ghee, then ginger-garlic paste.
  3. Chicken, seared 6 minutes.
  4. Take the pan off the heat before adding the whisked curd — that stops it splitting. Return to low heat, stir till it comes together.
  5. Onion-cashew paste, coriander powder, salt, 1 cup water. Cover, 20 minutes.
  6. Cardamom and cream at the end. No chilli, no browning, keep it pale.

Questions people ask about Chicken Korma

How long does Chicken Korma take?

About 45 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chicken in Chicken Korma?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Chicken Korma ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Chicken Korma vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Chicken Korma?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Don't know what to cook? Let it decide →

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