Chicken Korma Lite


  • 2 Pounds bone-in chicken breast, cut into 2-inch pieces
  • 2 Tablespoons vegetable oil
  • 1 red onion, thinly sliced
  • 1 piece (1 1/2 inches) fresh ginger, thinly sliced
  • 3 cloves garlic
  • 6 whole green cardamon pods
  • 2 whole black cardamom pods
  • 6 whole cloves
  • 2 dried red chile, whole
  • 1 Teaspoon coriander seed
  • 1 Teaspoon turmeric
  • 1 Teaspoon kashmiri chile powder
  • 1 Cup plain greek yogurt
  • salt to taste
  • 1 Tablespoon chopped cilantro(for garnish)


1. In a bowl add chicken pieces.

2. In a non-stick pan, over medium-high heat, heat 2 tablespoons oil. Add onion slices and cook for 6 to 7 minutes, stirring continuously until golden brown. Set it aside in a bowl.

3. In a food processor, add half of the fried onion. Work the mixture until it forms a paste. Transfer it to a bowl.

4. In the same food processor, without rinsing add ginger and garlic. Work the mixture until it forms a paste. Transfer to the same bowl.

5. In a coffee or spice grinder, work the green cardamom, black cardamom, cloves, red chile, and coriander seed until smooth. Transfer to a bowl.

6. Add ginger-garlic and onion paste, dried spices, turmeric, chile powder and yogurt to the chicken. Stir well. Cover the chicken with cling wrap and set it aside for 30 minutes to 2 hours.

7. In the same pan and without washing, over medium heat add marinated chicken and salt. Cover it and cook for 5 minutes. Open cover and stir well. Cook covered for 18 to 20 more minutes, or until chicken is cooked through. Garnish with the other half of fried onions, cilantro and serve with rice and flatbread.

Chicken Korma Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Korma Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.