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Chicken Korma


  • 2 tablespoons ginger garlic paste
  • 2 teaspoons garam masala
  • 1/4 teaspoon dried chili flakes
  • 2 tablespoons of almond butter
  • 1/4 teaspoon tumeric powder
  • 2 3/4 pounds of fresh chicken parts
  • 1 cup Farmland Fresh Dairies Whole Milk Dahi or other whole milk yogurt
  • 2 tablespoons tomato paste
  • 1/4 cup vegetable oil
  • 2 tablespoons butter
  • 2 red onions, thinly sliced
  • 1/4 cup Farmland Fresh Dairies heavy cream
  • Fresh coriander leaves and green chillies
Preparation Step one - Marinate chicken parts with Dahi, tomato paste, ginger garlic paste, chili flakes, garam masala, and almond butter. Cover and refrigerate for a minimum of 2 hours.

Step two - Heat oil and butter in a non stick frying pan over medium/high heat. Cook onions for about 7 minutes or until golden. Add chicken mixture. Cook for approximately 30 minutes or until cooked to taste. Salt lightly. Stir in cream and simmer for 5 minutes.

Step three - Garnish with fresh coriander leaves and green chillies. Enjoy with warm Naan.

Total time - Preparation 2 hours, Cooking 30 minutes.
Yield - 6 to 8 servings