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Yoghurt Chicken Korma

Yoghurt Chicken Korma

By OcadoLifePublished on 06 October 2026“This is my take on classic chicken korma,” says YouTuber and cookbook author Chetna Makan. Her gluten-free Yoghurt Chicken Korma recipe uses nuts and yoghurt to create a sauce that tastes every bit as rich and creamy as the original. You’ll need to allow 30 mins (or overnight) marinating time. Try serving it with Chetna’s Epic Veg Pulao for an impressive Indian feast.
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Time and servings

1 hrTotal time
4Servings
15 minsPrep time
45 minsCooking time

Ingredients

  • 250g Greek yoghurt
  • 1 tsp ground turmeric
  • 2 tsp chilli powder, plus extra to serve
  • 2 tbsp ginger and garlic paste
  • 8 chicken thigh fillets, cut into 4 pieces
  • 5 tbsp sunflower oil
  • 5 onions, roughly chopped
  • 30g whole almonds, plus extra, roughly chopped, to garnish (optional)
  • 30g cashew nuts
  • 2 fresh or dried bay leaves
  • 6 green cardamom pods
  • 1 cinnamon stick
  • 1 tbsp ground coriander
  • 2 tsp garam masala, plus extra to serve

Method

  • Step 1

    In a bowl, mix the yoghurt, turmeric, 1 tsp chilli powder, ginger and garlic paste and 1 tsp salt. Fold in the chicken, then cover and chill for 30 mins or overnight.

  • Step 2

    Heat 3 tbsp oil in a pan over medium heat. Add the onions and nuts and cook for 15 mins (approx.), stirring occasionally, until the onions are soft and golden. Cool for 5 mins, then blitz to a paste.

  • Step 3

    Heat the remaining 2 tbsp oil in a large pan over medium heat. Add the bay, cardamom and cinnamon; cook for 30 secs, then add the chicken and cook for 5 mins, turning occasionally.

  • Step 4

    Add the remaining 1 tsp chilli powder, coriander and garam masala with ½ tsp salt, followed by the onion paste and 200ml water. Mix well, cover and simmer for 20 mins or until the chicken is cooked through.

  • Step 5

    Uncover for the final 3 mins (approx.) to thicken. Finish with a pinch of chilli powder, garam masala and extra chopped almonds, if liked, and serve.