Authentic Chicken Korma Recipe – Almond & Kewra Flavored Indian Curry

Last Updated on 6 months ago by Neha Deshmukh

Authentic Chicken Korma Recipe – Almond & Kewra Flavored Indian Curry

Hey everyone! If you’re anything like me, you absolutely love a good Korma. It’s creamy, fragrant, and just utterly comforting. I remember the first time I tried to make Chicken Korma – it was for a family gathering, and I was a little intimidated! But honestly, it’s not as tricky as it seems. This recipe is my go-to, perfected over the years, and I’m so excited to share it with you. Get ready for a truly special dish!

Why You’ll Love This Recipe

This Chicken Korma isn’t just another curry; it’s an experience. The combination of almonds, kewra water, and a blend of aromatic spices creates a flavor profile that’s both rich and delicate. It’s perfect for a special occasion, but honestly, it’s so good you’ll want to make it any night of the week. Plus, it pairs beautifully with both naan and rice – so everyone’s happy!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 kg skinless chicken (curry-cut)
• 2 large onions (thinly sliced)
• ½ cup almonds (soaked and peeled)
• 1 inch ginger
• 8 garlic cloves
• 2 green chilies
• 4 cloves
• 4 green cardamom pods
• 2 cinnamon sticks
• 1 tsp black peppercorns
• 1 tsp turmeric powder
• 1 tsp Kashmiri red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 4 tbsp oil or ghee
• 1 tsp kewra water
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things make this Korma truly special:

• Kashmiri Red Chili Powder: Don’t skip this! It’s not about the heat, it’s about the color. It gives the Korma that beautiful, vibrant red hue.
• Soaked Almonds: Soaking the almonds is key. It softens them, making them blend into a super smooth paste, which is essential for that creamy texture. I usually soak mine for at least 2-3 hours, or even overnight.
• Kewra Water: This is the secret ingredient! Kewra water has a unique floral aroma that elevates the Korma to another level. You can find it at most Indian grocery stores.
• Oil vs. Ghee: You can use either oil or ghee (clarified butter). Ghee adds a richer, more traditional flavor, but oil works perfectly well if you prefer. I often use a mix of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those onions beautifully browned. Fry the thinly sliced onions in oil until they’re golden brown and crispy. This takes patience, but it’s so worth it! Drain them on paper towels and set aside. These will add a lovely texture and sweetness to the Korma.
2. Now, let’s marinate the chicken. In a bowl, combine the chicken with salt, turmeric powder, and Kashmiri red chili powder. Give it a good mix and let it sit for at least 15-20 minutes.
3. Time for the paste! In a blender, combine the fried onions, ginger, garlic, soaked almonds, and green chilies with a little water. Blend until you have a super smooth paste. Add more water if needed to get the right consistency.
4. Heat oil or ghee in a heavy-bottomed kadai (or a large, deep pan). Add the cloves, cardamom pods, cinnamon sticks, and peppercorns. Let them sizzle for a few seconds until fragrant – this is called tempering, and it releases all those wonderful flavors.
5. Add the blended paste to the kadai and sauté for 10-15 minutes, stirring frequently. You’ll know it’s ready when the oil starts to separate from the paste. This is a sign that it’s cooked through.
6. Add the coriander powder, cumin powder, and garam masala. Sauté for another minute, then add about 1-1.5 cups of warm water. Bring to a simmer and cook until the oil releases again – another 5-10 minutes.
7. Add the marinated chicken to the kadai and sauté for 15-20 minutes, until it’s browned and the oil separates once more.
8. Pour in another 1-1.5 cups of warm water, season with salt to taste, and simmer covered for 15-20 minutes, or until the chicken is tender and cooked through.
9. Finally, drizzle in the kewra water, give it a good stir, and adjust the gravy consistency if needed. Serve hot with naan or rice!

Expert Tips

• Don’t rush the onion frying process. Low and slow is the key to getting them perfectly golden brown.
• Using a good quality kadai or heavy-bottomed pan will prevent the Korma from sticking and burning.
• Taste as you go! Adjust the salt and spices to your liking.

Variations

• Vegan Adaptation: Swap the chicken for chickpeas or paneer (Indian cheese). Use plant-based yogurt in the marinade and a plant-based alternative to ghee.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients you’re using to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the number of green chilies or remove the seeds before blending.
• Festival Adaptations: This Korma is a staple at Eid and Diwali celebrations in my family. I often serve it with a side of biryani and a selection of Indian sweets.

Serving Suggestions

This Chicken Korma is amazing with:

• Naan bread (of course!)
• Steamed basmati rice
• Raita (yogurt dip)
• A side of sliced onions and lemon wedges

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

What is the origin of Chicken Korma?

Korma has a rich history, originating in the Mughal cuisine of the Indian subcontinent. It was brought to India by the Mughals and has evolved over time, with regional variations.

Can I make this Korma ahead of time?

Yes! You can make the Korma a day or two in advance. The flavors will actually develop even more. Just store it in the refrigerator and reheat when you’re ready to serve.

What is Kewra Water and where can I find it?

Kewra water is a fragrant floral water distilled from screwpine flowers. It’s used to add a unique aroma to Indian desserts and savory dishes. You can find it at most Indian grocery stores or online.

Can I use store-bought almond paste instead of making my own?

You can, but the flavor won’t be quite as fresh and vibrant. If you do use store-bought almond paste, make sure it’s good quality and doesn’t contain any added sugar or preservatives.

How can I adjust the thickness of the Korma gravy?

If the gravy is too thick, add a little more warm water. If it’s too thin, simmer uncovered for a few more minutes to allow it to reduce.

What is the best type of rice to serve with Chicken Korma?

Basmati rice is the classic choice. Its long grains and delicate flavor complement the Korma perfectly.