Cashew Butter Chicken Korma
Updated February 24, 2025
Armando Rafael for The New York Times. Food Stylist: Brett Regot.
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons ghee (or canola or vegetable oil)
1 medium yellow onion, finely chopped
1 teaspoon ginger paste or freshly grated ginger
1 teaspoon garlic paste or freshly grated garlic
1 teaspoon cumin seeds
1 ½ pounds boneless, skinless chicken thighs, cut into ¾-inch cubes
¾ teaspoon kashmiri or other mild red chile powder
¼ teaspoon ground turmeric
3 medium plum tomatoes, finely chopped or 1 (14-ounce can) chopped tomatoes
Salt
2 tablespoons full-fat plain Greek yogurt
3 tablespoons cashew butter
8 ounces frozen or fresh green peas (about 1 ¾ cups, optional)
3 tablespoons heavy cream or cashew cream, for drizzling (optional)
Nutritional analysis per serving (4 servings)
36 grams carbs; 190 milligrams cholesterol; 534 calories; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams saturated fat; 25 grams fat; 5 grams fiber; 815 milligrams sodium; 42 grams protein; 6 grams sugar
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
- 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.
- 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.
- 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.
Private Notes
Comments
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?
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
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.
So so good Used chic breast and cooked a shorter time than called for in the beginning Canned tomatoes with all juices 1t regular chili powder + 1/4 t cayenne 1 rounded t garam masala 1 t garlic powder 1T not 1t ginger paste
I would add like triple the seasoning imo
As I prepared this as written, I could hear commenters in my head warning that garlic should never be cooked on high for so long! I chose to trust the recipe and it was fine. In fact at the end of all that cooking (of onion/garlic/chicken etc…before adding the tomatoes), the onions and garlic had transformed into an almost caramelized, unctuous deliciousness. The flavors were quite noticeably more deliciously melded on day 2.