This is comfort food curry at its best — rich, creamy, beautifully spiced, and ready in under 30 minutes. No overnight marinating, no lengthy prep — just bold flavour in a single pan.

Perfect for a weeknight dinner or when you’re craving that takeaway-style korma without the price tag. It’s mildly spiced, family-friendly, and meal-prep friendly too. Serve it with warm naan or steamed basmati rice, and you’ve got an instant favourite.

Ingredients

• 1 kg boneless chicken breast (cut into small pieces)
• 1 tbsp salt
• 1 tsp turmeric powder
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• 1 tsp black pepper powder
• 1 tbsp dhania jeera (ground coriander-cumin)
• 2 tbsp Kashmiri red chilli powder

For Cooking:

• ¼ cup oil
• 1 tbsp ghee
• 6 green cardamoms
• 1 black cardamom
• ½ tsp whole black peppercorns
• ½ tsp cloves
• 1 cup fried onions (blended or finely chopped)
• 1 cup full-fat yoghurt
• ½ cup water (optional, to adjust consistency)
• Fresh coriander (for garnish)

Method

1. Prep & Season the Chicken

In a bowl, mix chicken with salt, turmeric, garlic paste, ginger paste, pepper, dhania jeera, and Kashmiri red chilli powder.
Mix well until evenly coated.

2. Fry the Aromatics

Heat oil and ghee in a pan on medium.
Add green and black cardamoms, black peppercorns, and cloves.
Fry for 30 seconds until fragrant.

3. Add the Chicken

Add the seasoned chicken to the pan.
Cook for 5 minutes, stirring frequently, until lightly browned.

4. Build the Masala

Add fried onions and stir well to thicken the base.
Lower heat, then stir in yoghurt gently to avoid splitting.

5. Simmer

Once mixed, bring back to medium heat.
Add ½ cup water if needed.
Cover and simmer for 15 minutes until chicken is cooked through.

6. Garnish & Serve

Top with fresh coriander.
Serve with naan, chapati, or basmati rice. Enjoy every creamy bite!