Murgh Korma

Chicken korma cooked with yoghurt, turmeric and chilli

Easy-Chicken-Korma So after ALL that Christmas indulgence I woke up the day after Boxing Day craving what I always do – Curry! And to be honest it had been a while since we had eaten a hearty home cooked meal or an Indian meal for that matter. The plan was to delve back into home cooking with some veggie goodness, lentils, fish and of course fresh breads. (Yes my meagre effort to ‘detox’ after all that ham, goose, lamb feast!)

It was going well till I hit the beginning of January and the utter carnivore that I am a meat/chicken curry was much needed to get me going. Plus with January talk being all about diets and detox nothing makes it better for me than comfort food staving off those winter blues and frosty nights.

My recipe for easy Chicken Korma was the best excuse and cooked with just what I have in my spice box. Mopped up with flaky bread and raita on the side. January isn’t looking too bad now!

There are more elaborate versions of cooking Korma. Unlike a lot of recipes you might have tried this isn’t a white gravy and there is no nut paste or cream in this recipe thickened only with Greek yoghurt. For an everyday meal this is great but of course if you prefer a more decadent version you could to blend in some cashew nut paste or finish the curry with some cream.


  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.

    Easy Chicken Korma (2)

  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.

    Note: A lot people ask me what’s the best way to ensure the yoghurt doesn’t split. A few things to remember; Use full fat yoghurt and add it a little at a time on a low heat. If you’re unsure about adding it to a warm pan. Take the pan off the heat, add the yoghurt, stir & put it back on a low heat to simmer gently.

  • Hiam Odds

    To avoid that the yogurt curdles, I mix it first with a little of the curry juice (sauce) stirring well till smooth and then add it to the pot.

  • A’ppetizer

    This looks too yummy, i’ve not been good at cooking curries from scratch in the past but I’ll be sure to use this to get the authentic flavours in.

  • Sarah

    I have just made this and it’s delicious , I am very fussy but as far as indian food goes I’m a connoisseur, I love making it,tasting it and eating out .
    Thankyou for this recipe I will most certainly be trying out your others.
    I would just like to add something, you say korma , I’ve always known korma to be a bit coconuty this wasn’t , is this a traditional korma I wonder!

  • Aseem Saxena

    Dear Maunika,

    Tried it …. came out fantastic! Thank you so much!

    I was wondering if I can increase the sauce… as people in my house are used to eating curry with rice 🙂

    So…. Need your help here… If I need to double the sauce, how can I go about it?

    Regards… and thank you 🙂

    South Africa

  • Craig Stewart

    Another gem from Maunika which will now become a regular mid week meal in my family. Many thanks also to Hiam Odds for the anti-curdling tip. It really works.
    I strongly recommend this recipe just like all the others on this site which I’ve tried.

  • Naziah Rana

    I made this Murgh Korma last night. The only change i made was to use boneless chicken thighs instead. It was so delish! Spices are delicate and the yoghurt makes it a light fresh curry. There are a few other recipes in your libary im looking forward to trying. Thanks for the great recipe.

    • Maunika Gowardhan

      So glad you enjoyed it! This is wonderful to hear. Thank you for visiting the website:)

  • loader

    Great recipe! Your photo and its’ source have been featured on the World Food Guide website:

  • Sarah

    Hi, anyone I have just added 741grams of yoghurt is that right ?

    • Maunika Gowardhan

      The recipe says 150mls of greek yoghurt so it would require the amount for a creamy gravy. Hope that helps!

    • Katie Egervari

      Ugh, Enjoy your chicken-flavoured yoghurt I guess!

  • Tan Justwin

    I failed big time and I’ve never failed with your recipes before T_T
    1) forgot about the yogurt splitting tip, there’s cheese all over the curry now
    2) added water when I was not supposed to
    3) burned spices
    4) to save the flavors, I added garam masala and meat curry powder
    5) to salvage the runny curry, I added cornflour

    I should kill myself

    • Maunika Gowardhan

      Oh no! Please dont worry. Yes always add the yoghurt a little at a time and if in doubt take the pan off the heat before adding the yoghurt. And make sure to keep stirring. Hope you try it again. Its a gem of an easy chicken korma and one that never fails us:) Thank you again for trying out the recipe from the website!

  • GJ

    Hi – is this site reflective of the style of your books or are the ingredients actually with the recipe? It is very annoying having to flick back and forth – I missed out an important ingredient doing that. I hope it is not like this as I wanted to buy your book

  • Joe Bonn

    How can you not get this recipe right? Pretty easy and very good. Thank you!

  • Hen

    Quick question – I’m making this for a party of 14 tomorrow, using diced chicken thigh. Could I make it in advance, tonight, and reheat successfully? And if I do this, would it be best to add the yoghurt in advance, or after reheating?

    • Maunika Gowardhan

      The yoghurt needs to cook well so its best to follow the recipe.


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