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Chicken Korma By Shai Ayoub

Updated: Feb 25, 2021

Chicken Korma cooked with Yoghurt, Turmeric and Chilli


1kg chicken on the bone, skinned and cut into medium pieces

1 tsp kashmiri chilli powder (or a mild paprika)

Pinch of salt

3 tbsp vegetable oil

4 cloves

6 green cardamom

½ tsp cumin seeds

½ tsp black peppercorns

1 large white onion

6 cloves of garlic

1” piece of ginger

½ tsp turmeric powder

1 heaped tsp coriander powder

150mls whisked Greek yoghurt

Coriander for garnish

Salt to taste


1. Marinate the chicken in a bowl with the Kashmiri chilli powder, salt and set aside. Blend the onions, ginger and garlic to a fine paste in a wet grinder.

2. Heat the oil in a heavy bottom sauce pan; add the cloves, cardamom pods, cumin seeds and peppercorn. Sauté on a medium heat and let them infuse the oil for 10 seconds. Add the onion paste and fry for 7-10 minutes, as the paste fries it will change colour and dry out slightly. Stir well to make sure it doesn’t stick to the bottom of the pan.

3. Once it leaves oil from the sides of the pan add the turmeric and coriander powder. Stir for a few seconds and add the chicken. Seal the pieces letting the masala coat the chicken for 5-7minutes. At this stage add 2-3 tablespoons of water & scrape out any masala at the bottom of the pan. Fry for a further 10 minutes on a low heat with the lid on. Do not add any water at this stage as the juices from the chicken will create enough moisture to cook. Make sure to stir half way through.

4. Now add the yoghurt a little at a time. Simmer the mix for 12 minutes with the lid on making sure to give it a quick stir every now & again. Garnish with coriander and season to taste. Serve warm with naan, roti or parathas and some raita.


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