almond chicken korma

Almond Chicken Korma

A chicken korma recipe with a twist. Tender pieces of chicken in a sumptuous almond gravy. Pure bliss!




  1. Heat the oil in a pan and fry onions till brown. With the help of a slotted spoon, transfer the fried onions to a bowl. When they cool down a bit, mix with yoghurt, cinnamon and almonds. Puree in a blender or food processor. It should be a smooth, lump- free paste.
  2. In the oil in which the onions were fried, add the bay leaf and cumin seeds. When they turn golden, add the chicken and stir fry for 5 minutes.
  3. Stir in the ginger-garlic paste along with the powdered spices – red chilli powder, coriander powder, garam masala and salt. Cook on a medium flame till the oil leaves the side of the pan, approximately 10 minutes, then cover with a lid and cook for another 10 minutes. Add a splash of water if required.
  4. Take off the lid and stir in the almond puree prepared in step 1.
  5. Add a cup of water, cover and simmer for 30 minutes.


Garam masala is readily available in Indian stores. But if you want to make your own, which I prefer doing for this dish, just take 10 peppercorns, 5 cloves, 1 black and 3 green cardamoms (peeled) and grind to a fine powder in a spice or coffee grinder. You will get the exact amount needed for this recipe.