Murgh Badami Korma

Name: Murgh Badami Korma
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 600 g chicken (bone-in, cut into medium curry pieces); 0.5 cup almonds (soaked and peeled); 0.5 cup yogurt (plain, whisked); 2 pcs onion (medium, thinly sliced); 2 tsp ginger-garlic paste; 2 pcs green chili (slit); 2 tbsp ghee; 2 pcs bay leaf; 4 pcs green cardamom (lightly crushed); 4 pcs cloves; 1 inch cinnamon (stick); 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp salt; 1 cup water (for gravy); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(185)

TASTE SCORE

9/10

A rich, gently spiced chicken korma where almonds bring body and a soft nutty sweetness to the gravy. This classic Indian curry cooks into a smooth, creamy dish that pairs beautifully with naan, roti, or a small serving of rice.

PREP

20m

COOK

35m

SERVES

1 KATORI

429 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Soak the almonds and prep the chicken.
1.Soak the almonds in hot water for 20 minutes, then peel the skins.
2.Rinse the chicken and pat it dry.
3.Whisk the yogurt until smooth.
TIPPeeling the almonds gives the korma a smoother, paler gravy.
mix · ~2 min
Blend the almond paste.
Grind the peeled almonds with 2 to 3 tablespoons of the measured water to a smooth paste. Keep it ready.
TIPUse just enough water to help the blender move so the paste stays rich.
saute · ~9 min
Cook the whole spices and onions.
1.Heat the ghee in a heavy pan over medium heat.
2.Add bay leaf, green cardamom, cloves, and cinnamon and cook for 20 to 30 seconds.
3.Add the sliced onion and cook until light golden, about 7 to 8 minutes.
TIPKeep the onions lightly golden, not dark brown, so the korma stays mellow.
saute · ~2 min
Build the korma base.
1.Add the ginger-garlic paste and sauté for 1 minute until the raw smell fades.
2.Add green chili, coriander powder, cumin powder, turmeric powder, and red chili powder.
3.Stir for 20 to 30 seconds on low heat.
saute · ~6 min
Add the chicken and seal it well.
Add the chicken pieces and salt. Cook on medium-high heat for 5 to 6 minutes, stirring often, until the pieces lose their raw color and get lightly coated in the masala.
simmer · ~3 min
Stir in yogurt and almond paste.
Lower the heat. Add the whisked yogurt a little at a time, stirring continuously, then mix in the almond paste until smooth and well combined.
TIPLow heat and constant stirring keep the yogurt from splitting.
simmer · ~18 min
Cook the korma until the chicken is tender.
Add the remaining water, cover, and cook on low heat for 15 to 18 minutes until the chicken is tender and the gravy turns thick and creamy. Stir once or twice during cooking.
garnish · ~1 min
Finish with garam masala and coriander leaves.
Sprinkle in the garam masala and chopped coriander leaves. Simmer uncovered for 1 minute to bring everything together.
serve
Serve the murgh badami korma hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Grind the soaked almonds very smooth, or the gravy will taste grainy instead of velvety.
2
Keep the onions only light golden; deeply browned onions will darken the korma and make it sweeter.
3
Add the whisked yogurt in small additions over low heat to prevent curdling.
4
Bone-in chicken gives the gravy more depth and stays juicier during the gentle simmer.
5
If the korma thickens too much after resting, loosen it with a splash of hot water, not cold.
6
This curry tastes even better after 30 minutes of resting, when the almond and whole-spice flavours settle.
7
Store leftovers chilled for up to 2 days and reheat gently so the almond-yogurt sauce stays smooth.