Chicken korma with yoghurt is a popular Indian and Pakistani curry flavoured with whole spices, fried onions and simmered in a spiced yoghurt sauce. Served best with steamed basmati rice, naan, parathas, roti, etc.
Chicken korma is also popular across the world but only after our Butter chicken, chicken tikka masala and biryani! So, if you have not already tried this, I highly recommend giving this not-so-authentic recipe a try.
I learned to make this one-pot Chicken Korma with yoghurt from my friend, Aysha while in Yanbu, Saudi Arabia. It amazes me how I favour other cuisines over mine and am unapologetic about it. While they devour our sambar and dosas, we drown in their tandoors and naans, isn't it? Food brings people together and our nation is a beautiful example of it. But I hope I am forgiven for making this Chicken Korma simple and easy for our everyday meal. 😛
Jump to:
Aysha's chicken korma
I watched Aysha, my Urdu-speaking friend from Meerut make this lip-smacking chicken korma for our girls-only night. It definelty seemed like a labour of love because she made each step with so much love and care. She served with Tandoori roti which came from a Pakistani restaurant in the city. It was a killer combo! I was salivating and still do whenever I recreate it in my kitchen. A dish that has pleasant memories of Yanbu life.
While she made it the traditional way of making crispy fried onions first and keeping them aside for adding at the end, I chose to make it all in one pot. Saves time, energy and dishwashing!
You should try this recipe because....
- Uses pantry ingredients and not store-bought spice mixes.
- Thick and saucy gravy so you can serve with bread and rice.
- Uses black cardamom that gives this korma a distinctive flavour.
Ingredients
Chicken korma ingredients are actually very basic and easily available. Unlike south-Indian kurma recipes that used coconut milk, the North Indian and Pakistani version of Chicken korma is always made using Yoghurt.
- Fat/Oil: I have used a mix of ghee and sunflower oil. Don't skimp.
- Whole spices: You will need all these: bay leaf, cloves, green cardamom, black cardamom, black peppercorns and cumin seeds.
- Veggies: You need red onions, coriander leaves and green chillies.
- Chicken: I have used a skinless whole chicken cut into 8 to 12 pieces. You may use bone-in chicken thighs or legs.
- ginger garlic paste: You can use freshly grated ginger and garlic, no judgement. 😛
- Ground spices: I have used coriander powder, red chilli powder and my Pakistani garam masala.
- yoghurt: I have used full-fat milk yoghurt. I have not tried any other kind so can't suggest an alternative. If you did, do let us know in the comments.
- fried onions: makes a korma korma.
Instructions
How to make simple chicken korma? Making this chicken korma recipe in one pot is super easy! Check the recipe card for a detailed recipe and print version.
Start with warming the whole spices in lots of ghee and oil. The spices can get burnt easily, so make sure that the oil does not get too hot before you add the spices. Fry the thinly sliced onions until almost browned.
You don't have to remove the fried onions. Add well-drained chicken pieces. I have used a whole chicken cut into 12 to 16 pieces or what we call curry cut.
Sear the chicken pieces until they turn white. You can do this on a medium to high flame. If you like it to brown, continue to saute on high until golden.
Reduce the heat to low. Add the ginger garlic paste and all the ground spices with some salt.
Mix to combine and cook on medium heat until oil releases.
Whisk the yoghurt to smooth before you add it to the pot.
Keep stirring until it all becomes one shade and starts to boil.
After 5 to 8 minutes of boiling, add the chunky potato pieces.
Cover and cook on low for 20 to 25 minutes while stirring every 10 minutes.
Finish off with freshly chopped coriander, green chillies and fried onions.
Can we cook yoghurt?
I shared this chicken korma with yoghurt recipe on Instagram stories and many of you tried and loved it. But some were uncomfortable with the thought of cooking the yoghurt for that long time. I understand because I had the same doubts. We South Indians are used to making yoghurt-based gravies like moru curry, thyir curry, etc. where we don't let the yoghurt boil and split. That doesn't mean cooking yoghurt is the wrong thing to do...those recipes don't call for it but most of the North Indian kormas rely on cooking the whisked yoghurt with the meat and trust me it is not unhealthy.
Tips to cook yoghurt
- Make sure you use room temperature yoghurt. So take out the required quantity and keep it on the counter before you began making this korma. If you use cold yoghurt, then it tends to curdle quickly causing the texture of the korma unpleasant to the eye. If your korma gets curdled as soon as you add the yoghurt, then make sure to keep whisking until they get back together.
- Add the yoghurt only after the chicken pieces are almost cooked. They should have turned white and browned. The best way to sear meat is to cook it on medium to high flame and turn them often to brown evenly.
If you love mint and coriander, then you should try my Hariyali Murgh Korma recipe.
FAQ
Yes, you can add greek yoghurt but dilute it with a few tablespoons of water and whisk until no lumps.
Certainly, though not authentic! Chicken Korma can be prepared with coconut milk for a slightly different twist.
Traditional Chicken Korma recipes typically include dairy ingredients such as yogurt, cream, or milk. However, variations of the dish can be made without dairy by substituting dairy-free alternatives like coconut milk or cashew cream.
Related
Looking for more recipes using skinless whole chicken?
📖 Recipe Card
Easy Chicken Korma with Yoghurt
Ingredients
For the Korma
- 2 tablespoons ghee
- 2 tablespoons cooking oil
- 1 bay leaf
- 5 cloves
- 4 green cardamom
- 1 black cardamom
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 1 large onion, sliced thinly
- 800 grams skinless whole chicken, cut into 12 to 14 pieces, washed and pat dried
- 1½ tablespoons ginger garlic paste
- 2 tablespoons coriander powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala, use my recipe
- 2 cups whisked full-fat yoghurt, room temperature
- 1 potato, chopped chunky (optional)
- Salt to taste
Finish off with
- Fresh coriander leaves, chopped
- 2 green chillies, chopped
- ¼ cup fried onions, optional but recommended
Instructions
- Heat ghee and oil in a thick-bottomed curry pot. Add all the whole spices (bay leaf, cloves, green cardamom, black cardamom, pepper, and cumin seeds) and fry until fragrant.2 tablespoons ghee2 tablespoons cooking oil1 bay leaf5 cloves4 green cardamom1 black cardamom1 teaspoon black peppercorns1 teaspoon cumin seeds
- Add the onions and fry until almost browned. Remove and keep aside a tablespoon of fried onions for garnishing at the end.1 large onion
- Add the chicken pieces and cook on medium to high flame until the chicken meat turns white and is browned.800 grams skinless whole chicken
- Add the ginger-garlic paste and saute until they are no longer raw.1½ tablespoons ginger garlic paste
- Add the spice powders (red chilli, coriander and garam masala) along with some salt and cook until fragrant and oil releases.2 tablespoons coriander powder1 teaspoon red chilli powder1 teaspoon garam masala
- Stir the whisked yoghurt and salt and mix thoroughly. Keep stirring the pan so the yoghurt water evaporates and brings on the korma texture.2 cups whisked full-fat yoghurtSalt to taste
- Cover and cook on a low to medium flame for 10 minutes stirring occasionally. If you plan to add potatoes, then add them and cook until both chicken and potatoes are cooked through.1 potato
- Stir in the green chillies, chopped coriander leaves and crushed fried onions and boil open for two minutes or until oil surfaces. Switch off and serve with fresh rice or any Indian bread.Fresh coriander leaves2 green chillies¼ cup fried onions
Notes
- Make sure to whisk the yoghurt until no lumps and have it at room temperature before adding to the pot.
Grace Remedios says
First time making a chicken curry and I really liked your recipe. I added some tomato paste too. It came out tangy and perfect. Great recipe!
Ahmed says
Thanks for the simple and tasty recipe. As a man nearing 60 who likes cooking once in a while, I will be using this recipe more although with some minor modifications like using less of whole spices and adding powdered spices. Wondering why there are less ratings ? Increase your marketing/SEO? good work, alhamdulillah
Faiza says
I am going to be trying this for lunch today! Super recipe Fami, thank you so much