Firstly in a pan dry roast grated coconut, dry roast cashewnuts, almonds, chironji and rest it aside to cool.
In the meanwhile, heat oil in a sauce pan, add the sliced onions and fry till slight golden brown.
In a blender, grind and powder all the roasted ingredients which are grated coconut, almonds, cashewnuts, chironji .
To the blended powder add the fried onions and make a fine paste by adding little water.
In a separate cooking pot, heat oil, add ginger garlic paste, add the chicken pieces and roast until a change in color appears.
Add salt, red chilli powder, turmeric powder, mix well, cover the lid and cook for few minutes.
Add the blended paste mix well and cook until oil appears at the sides.
Add few drops of water if the masala sticks to the bottom of the cooking pot.
Add beaten yogurt, mix well and cook until chicken gets tender.
Add Garam masala powder, chopped coriander leaves, chopped mint leaves and cook for few minutes.
Switch off the stove.
Lastly add lemon juice to the korma.
Serve hot with Naan /Pulav.