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Easy Homemade Chicken Korma with Flatbread or Rice

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Creamy, mild, and aromatic chicken korma made with yogurt, nuts, spices, and tender chicken — perfect with warm flatbread or basmati rice.

Ingredients

Scale

  • 1 ½ lbs boneless chicken thighs, cut into chunks

  • ½ cup plain full-fat yogurt

  • 1 tbsp garlic-ginger paste

  • 1 tsp turmeric

  • 1 tsp salt

  • 2 tbsp ghee or oil

  • 1 large onion, thinly sliced

  • 1 tsp cumin

  • 1 tsp ground coriander

  • ½ tsp cinnamon

  • ½ tsp ground cardamom

  • ¼ cup soaked cashews or almonds (or 3 tbsp nut flour)

  • ½ cup heavy cream

  • ¼ tsp garam masala

  • 1 tsp sugar (optional)

  • Fresh cilantro for garnish

Instructions

  • Mix chicken, yogurt, garlic-ginger paste, turmeric, and salt. Marinate 30 minutes.

  • Blend soaked nuts with a bit of water into a smooth paste.

  • Heat ghee in a pan. Sauté onions until golden. Add cumin, coriander, cinnamon, and cardamom.

  • Add chicken and marinade. Cook until chicken begins to firm, about 8–10 minutes.

  • Stir in nut paste and cream. Simmer for 10–12 minutes until chicken is cooked and sauce thickens.

  • Add garam masala and sugar. Cook 2 more minutes.

  • Garnish and serve with naan or rice.

Notes

For a dairy-free version, use coconut milk. Use chicken breast for leaner meat. Flavor improves after resting overnight.

Find it online: https://savoryproteinstudio.com/easy-homemade-chicken-korma-with-flatbread-or-rice/