Cashew Butter Chicken Korma
Updated Feb. 25, 2025
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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?
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.
The intro mentions chili powder and garam masala. Only the chili powder shows up in the recipe. Am I missing something?
Added kale instead
What is a mild chile and who would even recommend it? 😉 This was wonderful as written even though I did not have cashew butter. I had almond butter and used that instead and it worked really well. Hint here is if your nut butter is refrigerated, take it out well in advance to make it easier to work with. Comes together really quickly and easily and will make this again for sure. Next time I would adjust with a little more heat.
This was terrific and cashew butter has to be one of the most delicious things I´ve ever eaten! I would use a bit more ginger and garlic (and fresh please).