111 Ratings
  • 5 Rating Star 64
  • 4 Rating Star 32
  • 3 Rating Star 10
  • 1 Rating Star 4
  • 2 Rating Star 1

This is the easiest korma recipe I have! A winner for us. Not too spicy, but lots of flavor. If you have ever wanted to try Indian food, this is a good one to start with. Serve over hot rice.

SPQ DEB
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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.

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  • Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft.

  • Place onion, yogurt, mango chutney, garlic, turmeric, chili powder, garam masala, and into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken.

  • Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.

Cook's Note:

You can also add a handful of golden raisins to the chicken at the end of cooking, if desired.

Nutrition Facts

422.78 calories; 31.47 g protein; 16.67 g carbohydrates; 25.92 g fat; 92.73 mg cholesterol; 1412.11 mg sodium.Full Nutrition


Reviews (88)

Read All Reviews

Most helpful positive review

05/21/2009
I cut my chicken in bite size pieces stir fried them and then added the sauce. I also added some unsweetened coconut as some others suggested. I doubled the sauce but not the onions. It really doesn't taste like Korma but it is good. I will make this again.5/20 Update: I made this again and used a whole pint of fat free yogurt and if the spices said 1 tsp I used 1 TBSP for each spice. Don't put the Turmeric in a plastic food processor it will stain wait till after you process it to put in the tumeric. I also processed about 3 TBSP almonds and that helped thicken the sauce. It came out great and tasted more like Korma.
(78)

Most helpful critical review

01/29/2004
I hate to give a bad review but I have to say this recipe was horrible. This was my first attempt to prepare an indian dish but I LOVE Chicken Korma and have had it at numerous restraunts and have never had anything even close to this. Since it was my first attempt I'll give that I could have somehow screwed it up but I am always very careful to closely follow directions and measure carefully so I have to say I would not recommend this recipe. Sorry.
(66)
111 Ratings
  • 5 Rating Star 64
  • 4 Rating Star 32
  • 3 Rating Star 10
  • 1 Rating Star 4
  • 2 Rating Star 1
05/21/2009
I cut my chicken in bite size pieces stir fried them and then added the sauce. I also added some unsweetened coconut as some others suggested. I doubled the sauce but not the onions. It really doesn't taste like Korma but it is good. I will make this again.5/20 Update: I made this again and used a whole pint of fat free yogurt and if the spices said 1 tsp I used 1 TBSP for each spice. Don't put the Turmeric in a plastic food processor it will stain wait till after you process it to put in the tumeric. I also processed about 3 TBSP almonds and that helped thicken the sauce. It came out great and tasted more like Korma.
(78)
10/25/2005
I am in a food-exchange co-op and made this for one of our exchanges. I extended it to 6 entrees (24 servings). I think it turned out GREAT! It thawed well. I did pass the recipe on to one of the group members (because she liked mine so much) and when she made it she said it was too salty but I don't know if she did something wrong when she made it. For our family it had just the right amount of spicy-heat (we're kind of wimpy!). Don't buy your turmeric and garam masala in the spice section of the grocery store go to the Asian section or go to an Asian food market. It will be much less expensive.
(76)
01/29/2004
I hate to give a bad review but I have to say this recipe was horrible. This was my first attempt to prepare an indian dish but I LOVE Chicken Korma and have had it at numerous restraunts and have never had anything even close to this. Since it was my first attempt I'll give that I could have somehow screwed it up but I am always very careful to closely follow directions and measure carefully so I have to say I would not recommend this recipe. Sorry.
(66)
03/30/2004
I have to disagree with the previous poster -- although this probably isn't "authentic" korma it's incredibly tasty and definitely a worthy substitution as it has a lot of Indian flavors. We all loved it and we love Indian food. Plus it's cheap healthy and reasonably quick. Give it a try!
(30)
08/10/2006
While I might agree with another reviewer that the Chicken Korma I've had in restaurants is a bit better this is one of the best Indian recipes I've attempted at home!! Easy to make and very authentic tasting. Even my 9 month old daughter loved the sauce over rice!
(19)
02/09/2009
This was the first time I ever ate Chicken Korma and I thought it was pretty good. Not at all what I expected in that several reviews gave the impression it was a spicy dish which it was not. The only thing I did different was I could not find mango chutney anywhere. After buying everything else I needed a friend suggested I substitute with apricot preserves. She's somewhat of a gourmet cook and thought since mango is a sweet fruit apricots might work in it's place. The recipe turned out to be very good and I served it over basmati rice as suggested.
(16)
04/14/2008
This is my second time making this recipe and both times were very good. For those of you who failed at making this recipe you gotta make sure that you have the correct chutney. You need to use the SWEET one. The only thing I would change is cutting the salt because for some reason it was too salty and make it more liquidy as the sauce was too thick. Other than that the recipe is really good.
(16)
08/30/2006
Wow!!!! Fantastic! I did NOT use 2 onions though ( would be way too oniony for our tastes) so instead I used one sweet onion and then in place of the other onion I added a can of diced tomatos (drained)...other than that I did everything exact and it was soooooooo yummy and best of all sooooo easy. I made the sauce and poured over chicken in the baking dish covered it put it back in the fridge went to kickboxing class and and hour later cooked it up and wala ready in 1/2 hour. And all that butter and oil is not necessary. Next time I will use just a couple tablespoons of olive oil and then it is super healthy too. Loved it and so did everyone else. Will make again and again. (note: be sure to cook the onions until they are very soft to ensure a nice creamy texture for the sauce) Thanx!
(15)
01/25/2006
I only have one word for this recipe... YUM! I have tried to make authentic tasting Indian food at home many times but the recipes always seem to fall short. This one came through with flying colors. I know I will make this one again and again! Update: I passed this recipe along to my mom who wanted to make it for a work potluck. She works with several doctors from India and they loved it!
(13)