Chicken Korma with Almond and Yoghurt Sauce

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This chicken korma marinates chicken in yoghurt and turmeric, then simmers it in a mild almond-spice sauce. The source’s “mustard oil” quantity is unclear, so this version uses a modest amount of neutral oil and avoids overpowering the nuts. Brown the chicken in batches, then cook the sauce gently until the meat reaches 74°C (165°F). Stir yoghurt in gradually over low heat to keep it smooth. Stir chicken with half the yoghurt and turmeric. Cover and refrigerate 30 minutes. Stir almond butter, cumin, coriander, chilli and garam masala with a few tablespoons of water to form a loose paste. Heat oil in a pan. Brown chicken in batches, then transfer to a plate. Add spice paste to pan and cook 1 minute. Stir in remaining water or stock and simmer 3 minutes.

Recipe card

Chicken Korma with Almond and Yoghurt Sauce

Mildly spiced chicken simmered with yoghurt, almond paste, cumin and coriander.

Prep 40 minCook 25 minTotal 65 minYield 4 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method

Ingredients

500 g boneless chicken breast or thigh, cubed 150 g plain yoghurt, divided 1/2 tsp ground turmeric 2 tbsp neutral oil 60 g almond butter or cashew paste 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp mild chilli powder 1 tsp garam masala 150 ml water or chicken stock 1 tsp fine salt 2 tbsp chopped coriander

Instructions

1. Marinate chicken

   Stir chicken with half the yoghurt and turmeric. Cover and refrigerate 30 minutes.

2. Mix spice paste

   Stir almond butter, cumin, coriander, chilli and garam masala with a few tablespoons of water to form a loose paste.

3. Brown chicken

   Heat oil in a pan. Brown chicken in batches, then transfer to a plate.

4. Cook sauce

   Add spice paste to pan and cook 1 minute. Stir in remaining water or stock and simmer 3 minutes.

5. Simmer chicken

   Return chicken and juices to pan. Cover and simmer 12 to 18 minutes until chicken reaches 74°C (165°F) and sauce thickens. Lower heat and stir in remaining yoghurt gradually.

6. Finish

   Taste, adjust salt and garnish with coriander. Serve hot.

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How to tell when it is ready

Taste, adjust salt and garnish with coriander. Serve hot.

Tips

• Stir chicken with half the yoghurt and turmeric.
• Stir almond butter, cumin, coriander, chilli and garam masala with a few tablespoons of water to form a loose paste.
• Heat oil in a pan.
• Add spice paste to pan and cook 1 minute.

Troubleshooting

• If yoghurt separates, lower the heat and whisk gently.
• If sauce is too thick, add warm stock a little at a time.

Substitutions

• Use chicken thighs for a richer result.
• Use dairy-free yoghurt.

Variations

• Add a pinch of cinnamon.
• Use coconut milk for a creamier variation.

Serving suggestions

• Serve with basmati rice.
• Add naan or roti.
• Offer cucumber salad.
• Garnish with toasted almonds.

Make ahead

Prepare components ahead and store safely. Refrigerate within 2 hours for up to 3 days. Reheat gently until steaming.

Storage

Refrigerate within 2 hours for up to 3 days. Reheat gently until steaming.

Food safety

Marinate in the refrigerator and cook chicken to 74°C (165°F).

Frequently asked questions

Can I use cashew paste?

Yes. Use the same amount of unsweetened cashew butter or blend soaked cashews with a little water.

How should I store chicken korma with almond and yoghurt sauce?

Refrigerate within 2 hours for up to 3 days. Reheat gently until steaming.

Serve with basmati rice. Refrigerate within 2 hours for up to 3 days. Reheat gently until steaming.