Authentic Chicken Korma Recipe – Cashew Almond Raisin Paste

Last Updated on 6 months ago by Neha Deshmukh

Authentic Chicken Korma Recipe – Cashew Almond Raisin Paste

Introduction

Oh, Korma. Just the name conjures up images of rich, creamy, and utterly delicious food, doesn’t it? This Chicken Korma recipe is one I’ve been perfecting for years – it’s a family favourite, and honestly, it’s the dish I always turn to when I want to impress (or just treat myself!). It’s a little bit special, a little bit indulgent, and so worth the effort. I first made this for a Diwali gathering, and it disappeared within minutes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any Chicken Korma. We’re building layers of flavour here, starting with a homemade cashew and almond paste that makes all the difference. It’s creamy, fragrant, and has a beautiful, subtle sweetness. Plus, the Kashmiri chilli powder gives it a gorgeous colour without a ton of heat. It’s a comforting, flavourful dish that’s perfect for a weekend dinner or a special occasion.

Ingredients

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

• 800 gm chicken, cut into pieces
• 4 onions, minced
• 3 tomatoes, roughly chopped
• 3 tbsp ghee (clarified butter)
• 1 tsp ginger garlic paste
• 1 tsp Kashmiri chilli powder
• 2 tsp coriander powder
• 0.25 tsp turmeric powder
• 2 bay leaves
• 1 tbsp yogurt
• 1 tsp garam masala powder
• 15 cashew nuts
• 10 almonds
• 1 tbsp raisins
• Salt to taste
• Coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this Korma:

• Cashew & Almond Paste: This is the heart of the Korma. Don’t skimp on the quality of the nuts! Soaking them in warm water for 30 minutes before grinding helps create an ultra-smooth paste.
• Kashmiri Chilli Powder: This is a game-changer for colour. It gives a beautiful red hue without adding much spice. If you can’t find it, you can use regular chilli powder, but reduce the amount.
• Ghee: Ghee is traditional and adds a unique flavour that butter just can’t replicate. It also helps create a lovely, rich texture. You can use butter if you absolutely need to, but ghee is highly recommended.
• Regional Variations in Korma: Kormas vary hugely across India! Some use coconut, others poppy seeds. This version is a North Indian style, focusing on the nut paste for richness.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make that gorgeous paste. Dry roast the cashew nuts and almonds until lightly golden. Let them cool, then grind them with the raisins into a smooth paste. Add a splash of water if needed, and set aside.
2. Now, heat 2 tablespoons of ghee in a heavy-bottomed pan or Dutch oven. Add the bay leaves and sauté for a few seconds until they become fragrant.
3. Add the minced onions and cook until they turn golden brown – this takes patience, but it’s worth it! Stir in the ginger garlic paste and sauté for another minute.
4. Add the Kashmiri chilli powder, coriander powder, and turmeric powder. Sauté for just a minute more, until fragrant. Be careful not to burn the spices!
5. Add the chicken pieces and salt. Mix well to coat the chicken with the spice mixture. Cover the pan and cook on low heat for about 10 minutes, or until the chicken is lightly browned.
6. Once the oil starts to separate from the mixture, add the chopped tomatoes and whisked yogurt. Adjust the water to your desired consistency – I usually add about 1 cup. Season to taste. Simmer until the chicken is tender, about 15-20 minutes.
7. Now for the magic! Incorporate the ground nut-raisin paste and the remaining ghee. Cook for 1-2 minutes, stirring constantly, until everything is well combined and heated through.
8. Finally, sprinkle with garam masala powder and garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t rush the onion browning process. It’s key to developing a deep flavour.
• Low and slow is the way to go when cooking the chicken. This ensures it stays tender and absorbs all those lovely flavours.
• Taste as you go! Adjust the seasoning to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt and ghee. Almond or cashew yogurt works beautifully!
• Gluten-Free: This recipe is naturally gluten-free.
• Spice Level Adjustment: Add a pinch of cayenne pepper or a finely chopped green chilli if you like a bit more heat.
• Festival Adaptations: This Korma is perfect for Eid or Diwali. My aunt always adds a sprinkle of silver leaf (vark) for a festive touch!

Serving Suggestions

This Chicken Korma is incredibly versatile. It’s amazing with:

• Steaming hot basmati rice
• Warm, flaky chapati or roti
• Puffy, golden poori
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers? Lucky you! Store the Korma in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together. You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

• What cut of chicken is best for Korma? Boneless, skinless chicken thighs are ideal – they stay incredibly tender. But you can also use bone-in pieces for extra flavour.
• Can I make the cashew paste ahead of time? Absolutely! You can make the paste a day or two in advance and store it in the refrigerator.
• What is the purpose of using Kashmiri chilli powder? It provides a vibrant red colour without adding significant heat.
• How can I adjust the sweetness in the Korma? The raisins add a subtle sweetness. If you prefer it less sweet, reduce the amount of raisins or add a squeeze of lemon juice.
• Can this recipe be made in an Instant Pot? Yes! Sauté the onions and spices as directed, then add the chicken, tomatoes, yogurt, and water. Pressure cook on high for 8-10 minutes, followed by a natural pressure release. Stir in the cashew paste and ghee at the end.