As the evenings get cooler, there’s nothing more comforting than a warm, fragrant curry made from scratch. Chicken korma, with its creamy sauce, gentle spices, and rich aromas, has long been a favourite in both home kitchens and fine dining Indian restaurants.
Taking the experience up a notch, homemade onion bhajis add crunch and depth to the meal — perfect for scooping, dipping, or enjoying alongside the korma. This recipe balances indulgence with approachability, letting you create a luxurious, restaurant-quality curry in your own kitchen.
Homemade Chicken Korma with Onion Bhajis
Serves: 4 | Prep Time: 30 mins | Cook Time: 1 hr
Ingredients – Chicken Korma
- 800g chicken thighs, boneless and skinless, cut into chunks
- 2 tbsp vegetable oil or ghee
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- ½ tsp chili powder (optional)
- 200ml coconut milk or double cream
- 100ml chicken stock
- 50g ground almonds
- Salt and pepper, to taste
- Fresh coriander, to garnish
Ingredients – Onion Bhajis
- 2 medium onions, thinly sliced
- 100g chickpea flour (gram flour)
- ½ tsp turmeric
- ½ tsp ground cumin
- ½ tsp chili powder (optional)
- Salt, to taste
- 2–3 tbsp water
- Vegetable oil, for frying
Method – Chicken Korma
- Heat the oil or ghee in a large pan over medium heat. Add the onions and sauté until golden brown, about 8–10 minutes.
- Stir in the garlic and ginger and cook for another 2 minutes.
- Add the cumin, coriander, turmeric, garam masala, and chili powder. Toast the spices gently for 1–2 minutes to release their aroma.
- Add the chicken pieces and cook until lightly browned on all sides.
- Pour in the coconut milk (or cream), chicken stock, and ground almonds. Stir well to combine.
- Reduce the heat and simmer gently for 30–35 minutes, until the chicken is cooked through and the sauce is rich and creamy.
- Season with salt and pepper, garnish with fresh coriander, and keep warm.
Method – Onion Bhajis
- In a mixing bowl, combine the sliced onions with chickpea flour, turmeric, cumin, chili powder, and salt.
- Gradually add water, a tablespoon at a time, to form a thick batter that coats the onions.
- Heat vegetable oil in a deep pan or fryer to 180°C.
- Take small handfuls of the onion mixture, shaping into fritters, and carefully drop into the hot oil.
- Fry in batches for 3–5 minutes, turning occasionally, until golden and crispy. Drain on kitchen paper.
To Serve
Plate the chicken korma alongside fragrant basmati rice or warm naan bread. Add a few freshly fried onion bhajis on the side for crunch, or serve them on top for an indulgent twist. Finish with a sprinkle of fresh coriander and a wedge of lime for added brightness.
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