Ingredients

• 600 g chicken breast, cut into bite-sized pieces
• 200 ml yogurt
• 2 onions, finely chopped
• 4 garlic cloves, finely chopped
• 1 tbsp freshly grated ginger
• 100 ml cream
• 3 tbsp oil or ghee
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp chili powder (adjust to taste)
• 50 g chopped almonds or cashews
• Fresh coriander for garnish
• Salt to taste

Method

1. Start by marinating the chicken pieces in yogurt, turmeric and a little salt. Let it sit for at least 30 minutes for best flavor.
2. Heat the oil in a large pot over medium heat. Add the chopped onions and sauté them until they are golden and soft.
3. Add the garlic and ginger, and sauté for another 2 minutes until the aroma is released.
4. Add the ground coriander, cumin, garam masala and chili powder, and stir well. Let the spices cook for a couple of minutes.
5. Now add the chicken pieces, including the marinade. Brown the chicken until the pieces are sealed and begin to take color.
6. Pour in the cream and add the chopped almonds or cashews. Stir everything together, and let the dish simmer over low heat for about 20–25 minutes, until the chicken is fully cooked through and tender.
7. Season with salt and adjust the spices as needed. If the sauce is too thick, you can add a little water or milk to adjust the consistency.
8. Garnish the dish with fresh coriander before serving. Chicken Korma is best served with warm naan bread or steamed rice.

Tip for a richer Chicken Korma

If you want an even richer flavor, you can fry the spices in ghee instead of oil. This adds a deep buttery taste to the dish. You can also experiment with adding a little saffron or a touch of cardamom for a more complex flavor profile.