Chicken is cooked in a creamy, fragrant sauce with onion, garlic, ginger, and cashews in this mild Northern Indian meal. Serve with sticky rice or basmati rice. To increase the spiciness, add extra cayenne or chili.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup cashew halves
- ¼ cup boiling water
- 3 cloves garlic, peeled
- 1 (1/2 inch) piece fresh ginger root, peeled and chopped
- 3 tablespoons vegetable oil
- 2 bay leaves, crumbled
- 1 large onion, minced
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 3 skinless, boneless chicken breast halves – diced
- ¼ cup tomato sauce
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup plain yogurt
- 1 teaspoon cornstarch, mixed with equal parts water
Instructions
- Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
- Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
- Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
- Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 10 g |
| Sodium | 528 mg |
| Sugars | 5 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I liked the recipe. I however got to be honest and say that I used boneless chicken thighs as I think chicken breast tends to be a bit on the dry side for my taste. I followed the recipe as is and they only other “change” if that could be called so, was to let the sauce simmer until it reduced a bit to have a thicker sauce. Served it with basmati rice and I would say that just with naan this would be also perfect. I will wait till the next day to review again and see how the flavors develop overnight. Still, will make it again.
Very Good
I find soaking the cashews and blending them does not add much to the dish. I always omit this part. Very good recipe
This was milder than I was expecting it to be, likely because of the yogurt and cream, so.I will definitely reduce those next time. I will make it again as it was a nice complement to the Red Lentil Curry from Ms. Maher on this site (amazing!) and Channa Masala on this site (also amazing!) which were both spicier. Those of us that wanted a bit more flavour for the chicken ate it with mango chutney which elevated the dish remarkably. Thanks for a really good recipe.
The flavor was very bland – not like what I’d get in an Indian restaurant. This was after adding additional seasonings, as suggested in other reviews. It was also on the watery side – I followed all of the directions, and I used heavy cream, but it was still watery. I won’t make this one again, sadly.
My family seemed to enjoy it. I followed the suggestion of some reviewers and added more seasoning and lightly seasoned the chicken.I also added chipotle chili seasoning and cayenne to add spice. I was able to create a vegan version in addition to the regular version by seasoning and sautéing portabello mushrooms, green and red pepper and sitting to the side. Once everything was finished cooking, I put the vegan sauce in a separate dish and let the chicken simmer in the main pot for 20 mins. For the vegan version I used 1 entire can of coconut milk and I used 1/3 cup of home made hummus in place of yogurt. I also added 1 white potato and some green and red pepper for color. Not traditional, but my own take on Chicken Korma.
Amazing. Super easy to make low fat by substituting the heavy cream with fat free half & half and the yogurt with fat free Greek yogurt. I also used avocado oil instead of vegetable oil. Super easy and most of the prep can be done while it’s cooking. Made it with rice and broccoli. I Am definitely making this again!
Very good! I made this because I had a bottle of Garam Masala from making Indian Butter chicken. This is somewhat similar. I prefer the butter chicken but this was tasty, as well. I served over Jasmine rice.
This recipe came out very watery. Granted, I don’t have a food processor. But for me, it’s probably not one that I will repeat. It tasted fine but just wasn’t like the meal in the photos.
Excellent recipe here. I added cauliflower and 1/2 cup or so of currant raisins for little splashes of sweetness and served it with Jasmine rice.
Go easy on the chili if using Indian chili powder as it is pretty hot, but I would not substitute with a Tex/Mex style chili powder. I absolutely loved this over Jasmine rice.
very nice it didn’t taste like your usual korma but it was still good
This was a little boring the first night, but after a night had passed, it was amazing! It tastes a lot like a (mild) restaurant chicken korma. I used a cup of coconut milk instead of the yogurt and heavy cream. I might try it with half and half instead next time. I also added a pinch of cayenne pepper and I think I’ll add a bit more next time. This recipe is a bit of a pain to make on your own, but it’s worth the effort if you have the time.
delicious. did not have cashews, instead, I added apple pieces and raisins and sugar ginger garlic tomato paste broth then yogurt and heavy cream with cilantro, cinnamon stick, cardamon podsx3. ate with rice. superb
It is very good! I added a couple of shakes of cayenne pepper for heat. As far as the spices, I added slightly rounded teaspoons for a little more flavor. Also, instead of using tomato sauce, I used 1/4 cup of Rotel.
This was delishes Thank You !!!!
I really liked this recipe and knew going into it it wasn’t going to be just chicken korma. There was going to be cauliflower bits and carrots and the like. So in light of that, I upped everything – esp the spices, bec/ my pot was a lot bigger than the pot in the video. All in all, a great base recipe. Of course I bought almonds instead of cashews, and the almonds are harder, so it lacked the smoothness. Also I was reduced to using half and half; that’s just what I have in the house. Thanks Trina!!
This was such a fun recipe to make. The only change I made was adding some salt because the sauce seemed to need a little something. I would also add some whole cashews as a garnish, because I love them. I might also increase the amount of cashews that were ground. Definitely let the sauce simmer as instructedso the cream and yogurt combination can blend with the spices, tomato sauce, and chicken broth. I’ll definitely be making this again. Thanks so much for the recipe.
Delicious!!! Added mushrooms and potatoes.
This is a family favorite. I scoured through the reviews and followed many of the suggestions and the recipe came out perfect. I did not crumble the bay leaves. I replaced the cream with coconut milk and used Indian chili powder. I used 1/4 tsp of garlic paste and 1/8 tsp of ginger paste that I acquired from the Indian food store. I doubled the cashews, coriander, garam masala, cumin, turmeric, coconut milk and yogurt. I mixed 1 Tbsp cornstarch with 1 Tbsp water.
I’ve made this three times. The first time I subbed yogurt for the heavy cream. Fail. It was tasty but it wasn’t korma. The 2nd time, I increased all spices by 50%. I used heavy cream per the recipe this time. I added more cornstarch. Much better. The 3rd time I increased the cashews to 1/2 cup. I also had to add over 3 tablespoons of cornstarch to get it to thicken up. This recipe is ok, but not quite what I get at the restaurant. That being said, there are no leftovers.