Restaurant-Style Chicken Korma Recipe – Cashew & Almond Gravy

Last Updated on 1 month by Neha Deshmukh

Restaurant-Style Chicken Korma Recipe – Cashew & Almond Gravy

Hey everyone! If you’ve ever craved that incredibly rich, flavorful Chicken Korma you get at your favorite Indian restaurant, you’re in the right place. I remember the first time I tried to recreate this at home – it took a few attempts, but trust me, the results are so worth it. This recipe delivers that same creamy, aromatic goodness, and I’m excited to share it with you.

Why You’ll Love This Recipe

This Chicken Korma isn’t just delicious; it’s a bit of a showstopper. The cashew and almond gravy is unbelievably smooth and luxurious. It’s perfect for a special occasion, but honestly, I make it whenever I’m craving something comforting and flavorful. Plus, it’s surprisingly achievable at home! It takes a little time, but the hands-on work isn’t too difficult.

Ingredients

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

• 500g chicken, cut into bite-sized pieces
• 0.5 cup yogurt
• 1.5 tsp red chili powder (Kashmiri chili powder is ideal for color and mild heat)
• 0.5 tsp turmeric powder
• 1 tsp ginger garlic paste
• 3 tbsp oil
• 12 cashew nuts
• 12 almonds
• 3 medium onions, finely sliced and deep fried (you can also buy pre-fried onions to save time!)
• 0.5 tsp garam masala powder
• 0.5 tsp black pepper powder
• 0.25 tsp coriander powder
• 5 mint leaves
• 2 tbsp chopped coriander leaves
• 3 slit green chilies
• 1 tbsp lemon juice

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this Korma extra special.

• Cashew & Almond Paste: This is the heart of the recipe. Don’t skimp on quality here – it really impacts the richness and smoothness of the gravy.
• Red Chili Powder: I highly recommend using Kashmiri chili powder. It gives a beautiful red color and a milder heat. If you prefer more spice, you can add a pinch of cayenne pepper too.
• Fresh Herbs: Fresh mint and coriander are essential! They add a brightness that really lifts the whole dish. Don’t substitute with dried herbs if you can help it.
• Deep Fried Onions: These add a lovely sweetness and texture. If you’re short on time, store-bought fried onions work well, but homemade are always best.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken with yogurt, red chili powder, turmeric powder, and ginger garlic paste. Give it a good mix and let it sit for at least 30 minutes. This tenderizes the chicken and infuses it with flavor.
2. While the chicken marinates, let’s make the nut paste. Soak the cashew nuts and almonds in warm water for about 15-20 minutes. Then, drain them and blend them with a little fresh water until you have a super smooth paste. Set this aside.
3. Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the marinated chicken and roast it for 5-10 minutes, until it’s lightly browned.
4. Now, add the cashew and almond paste to the chicken. Cook, stirring constantly, until the oil starts to separate from the mixture. This is a good sign – it means the paste is cooked through and releasing its flavors.
5. Pour in 1 cup of water, then add the garam masala powder, coriander powder, and black pepper powder. Mix everything well and let it simmer for a few minutes.
6. Add the mint leaves, chopped coriander leaves, and slit green chilies. Simmer for another 15-20 minutes, or until the chicken is cooked through and the gravy has thickened slightly.
7. Time for the fried onions! Crush the deep-fried onions slightly and add them to the gravy. Pour in another cup of water and adjust the salt to your liking.
8. Cook for another 15 minutes, stirring occasionally. Finally, turn off the heat and stir in the lemon juice. This brightens up the flavors beautifully.

Expert Tips

• Low and Slow: Don’t rush the cooking process. Simmering the Korma gently allows the flavors to meld together beautifully.
• Adjust the Spice: Feel free to adjust the amount of red chili powder and green chilies to suit your taste.
• Don’t Burn the Paste: Keep stirring when cooking the nut paste to prevent it from sticking and burning.

Variations

• Vegan Korma: My friend, Priya, is vegan and loves this recipe! Simply swap the yogurt for a plant-based yogurt alternative and use a plant-based chicken substitute. It’s just as delicious!
• Gluten-Free Korma: This recipe is naturally gluten-free! Just be mindful of what you serve it with – ensure your naan or roti is also gluten-free.
• Spice Level Adjustment: If you like it mild, reduce the red chili powder to 1 tsp and remove the green chilies. For extra heat, add a pinch of cayenne pepper or increase the number of green chilies.
• Festival Adaptations: This Korma is a popular dish for special occasions like Eid and weddings. It’s a guaranteed crowd-pleaser!

Serving Suggestions

Serve this Chicken Korma hot with naan, roti, or fluffy basmati rice. A side of raita (yogurt dip) is also a lovely addition. My family loves it with a simple cucumber and tomato salad.

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. The flavors actually develop even more overnight!

FAQs

What type of chicken cut is best for Korma?

I prefer using boneless, skinless chicken thighs for Korma. They stay incredibly tender and juicy during the long simmering process. However, chicken breast works too, just be careful not to overcook it.

Can I make the cashew-almond paste ahead of time?

Absolutely! You can make the paste a day or two in advance and store it in the refrigerator. Just give it a good stir before using.

How can I adjust the thickness of the Korma gravy?

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

What is the best way to fry onions for Korma?

Fry the onions in hot oil over medium heat, stirring frequently, until they are golden brown and crispy. Be careful not to burn them!

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

While store-bought paste can save time, it won’t have the same fresh, vibrant flavor as homemade. I highly recommend making your own paste for the best results.