Chicken Korma
A healthier take on the classic Mughlai dish. Tender chicken pieces are simmered in a fragrant, creamy gravy made from low-fat yogurt and cashews, without any heavy cream or excess oil.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
TIPMarinating tenderizes the chicken and infuses it with flavor. Don't skip this step. - 2
Step 2
- a.Heat 2 tsp of oil in a non-stick pan or kadai over medium heat.
- b.Add the sliced onions and cook, stirring frequently, until they are deeply golden brown. This will take about 10-12 minutes.
- c.If the onions start to stick, add a splash of water to deglaze the pan.
- d.Once browned, remove the onions from the pan and let them cool slightly.
TIPPatience is key for browning onions (birista). Don't rush this, as it forms the flavor backbone of the korma. Avoid burning them, which will make the gravy bitter. - 3
Step 3
- 4
Step 4
- a.In the same pan, add the bay leaf, cinnamon stick, cardamom pods, and cloves. Toast for 30 seconds until fragrant.
- b.Add the remaining ginger-garlic paste and sauté for another 30 seconds.
- c.Add the marinated chicken pieces and cook for 4-5 minutes, stirring, until they are lightly browned on all sides.
- 5
Step 5
- a.Stir in the coriander powder and the remaining salt.
- b.Add the prepared onion-cashew paste and 1 cup of warm water. Mix everything well to combine.
- c.Bring the gravy to a gentle simmer. Cover the pan, reduce the heat to low, and let it cook for 10-12 minutes, or until the chicken is tender and cooked through.
- d.Stir occasionally to prevent the gravy from sticking to the bottom.
TIPUsing warm water helps maintain the cooking temperature and keeps the chicken tender. - 6
Step 6
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smoother gravy, you can strain the onion-cashew paste through a fine-mesh sieve before adding it to the pan.
- 2Ensure the yogurt is well-whisked and at room temperature to prevent it from splitting when added to the paste.
- 3This korma is intentionally mild. If you prefer a little heat, you can add a slit green chili along with the whole spices.
- 4Use a heavy-bottomed or non-stick pan to prevent the cashew-based gravy from scorching.
- 5The gravy will thicken as it cools. Adjust with a splash of warm water when reheating if necessary.
Adapt it for your goals.
Vegan
Replace chicken with firm tofu or chickpeas. Use a plant-based yogurt and ensure it's unsweetened.
high proteinHigh protein
Increase the chicken breast to 600g to boost the protein content per serving.
kid friendlyKid friendly
This recipe is already very mild and kid-friendly. Ensure the whole spices are removed before serving to young children.
dairy freeDairy free
Use a dairy-free, unsweetened yogurt alternative, such as coconut or almond-based yogurt.
Why this is on our healthy list.
Lean Protein Source
Chicken breast is an excellent source of lean protein, which is essential for muscle repair, growth, and overall body function.
Heart-Healthy Fats
Cashews provide monounsaturated fats, which can help lower bad cholesterol levels and support cardiovascular health.
Rich in Antioxidants
The spices used, such as cinnamon, cloves, and cardamom, are rich in antioxidants that help combat oxidative stress in the body.
Gut-Friendly Probiotics
Yogurt is a good source of probiotics, which support a healthy gut microbiome and aid in digestion.
Frequently asked questions
This version of Chicken Korma is designed to be healthier than traditional restaurant versions. It uses lean chicken breast, minimal oil, and low-fat yogurt instead of heavy cream, significantly reducing the saturated fat and overall calories while keeping it high in protein.