Cashew Butter Chicken Korma

By Zainab Shah

Updated Feb. 25, 2025

Cashew Butter Chicken Korma
Armando Rafael for The New York Times. Food Stylist: Brett Regot.
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
5(1,903)
Comments
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South Asian korma is typically a nutty, creamy and comforting meat or veggie curry, mildly spiced and prepared with yogurt and cream. This version calls for chicken and instead of a homemade paste of crushed cashews, includes cashew butter, saving time and adding another layer of luxury to the dish. The end result is an efficient yet decadent meal in about 30 minutes, with a hint of heat from chile powder. Riff on it by adding quick-cooking veggies if you like, and serve with rice or roti.

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Ingredients

Yield:4 servings
  • 2tablespoons ghee (or canola or vegetable oil)
  • 1medium yellow onion, finely chopped
  • 1teaspoon ginger paste or freshly grated ginger
  • 1teaspoon garlic paste or freshly grated garlic
  • 1teaspoon cumin seeds
  • 1½pounds boneless, skinless chicken thighs, cut into ¾-inch cubes
  • ¾teaspoon kashmiri or other mild red chile powder
  • ¼teaspoon ground turmeric
  • 3medium plum tomatoes, finely chopped or 1 (14-ounce can) chopped tomatoes
  • Salt
  • 2tablespoons full-fat plain Greek yogurt 
  • 3tablespoons cashew butter
  • 8ounces frozen or fresh green peas (about 1¾ cups, optional)
  • 3tablespoons heavy cream or cashew cream, for drizzling (optional)
  • Rice or roti, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

534 calories; 25 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 42 grams protein; 815 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat ghee in a medium pot on high for 30 seconds. Add onion, ginger, garlic and cumin seeds. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.

  2. Step 2

    Add the chicken and continue cooking on high, stirring occasionally, until the chicken changes color and most of the liquid has evaporated, about 15 minutes. Stir in the chile powder and turmeric followed by the tomatoes; season with salt. Continue cooking, stirring occasionally, until the tomatoes have broken down, 5 to 7 minutes more.

  3. Step 3

    Adjust heat to medium. Stir in the yogurt and cashew butter. When thoroughly combined, stir in the peas, if using, and continue cooking a few minutes more, until the peas are warmed through. Turn off the heat and finish with a drizzle of cream if you like. Serve with rice or roti.

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Ratings

5 out of 5
1,903 user ratings
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Comments

David Berreby

This turned out great. But prep time of 5 minutes? No way can someone chop chicken, garlic, ginger and an onion in that little time! Much less assemble and measure other ingredients. Why not give an accurate prep time estimate -- 20 minutes or so?

Name Padma

Definitely needs the garam masala that’s missing from the recipe. Turmeric and Chile powder aren’t a substitute for garam masala. I added 1.5 teaspoons at the end and stirred it in before topping with cilantro and

Janine Gross

Cooked on high (Step 1), the garlic and cumin seeds are likely to burn. I've burned cumin seeds and garlic too many times while making the flavoring for dal. I'd start them at a lower temp. That said, I look forward to making this.

Leggy

Added 1.5 tsp garam masala with tomatoes and a squeeze of half a lemon at the end. Delicious.

Ryan Kelly

Really good. Did not turn out like the picture - almost more like a ragu or than a creamy Indian dish. But still good.

Madison

intentional and accidental modifications: 1. forgot to cut up the chicken - was amazing anyway and saved prep time 2. used sun butter - delicious 3. added garam masala and cilantro at the end 4. used 1Tbs each of garlic and ginger 5. served with homemade naan 6. might add more cream next time - VERY thick 7. definitely don't cook on high - you'll have burned aromatics

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