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Yoghurt Chicken Korma

By OcadoLife
“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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 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

5 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.