Chicken Korma

Chicken Korma

Prep. 15 mins
Cooking 30 mins
Serving 4

INGREDIENTS Measurements


1 kilo fresh boneless skinless chicken breasts cut into large pieces
1 tablespoon crushed masala spice
1/2 teaspoon turmeric
1/2 teaspoon crushed red pepper (optional)
salt and pepper
1 cup yogurt
1/4 cup garlic and ginger paste*
1 stick cinnamon
2 tablespoons ground almond
2 tablespoons flour
1 tablespoon ghee
1 medium onion, chopped
chopped parsley for garnish



  • Place chicken chunks in a bowl add half the masala, turmeric, crushed red pepper, salt and pepper and combine well.
  • In a separate bowl or large plastic bag combine yogurt, half the amount of garlic ginger paste, ground almonds, and flour mix well.
  • Add the chicken breasts to the mixture and mix and set aside.
  • Place a pot over medium high heat and add ghee and onion, stirring for 3 minutes until softened and translucent.
  • Add the remaining amount of garlic ginger paste, yogurt, spices, and stirring for another 3 minutes until well combined.
  • Add chicken mixture and stir.
  • Let reach a boil, then lower the heat, cover the pot and simmer for 20 minutes.
  • Place chicken Korma in a serving dish, garnish with chopped parsley and ground almonds, serve with rice or pasta.


  • Garlic ginger paste: place 4 cloves of garlic ½ tablespoon ginger into an electric mixer with 2 tablespoons of water, blend until it becomes paste.

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