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?
The intro mentions chili powder and garam masala. Only the chili powder shows up in the recipe. Am I missing something?
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.
Used peanut butter and nonfat Greek yogurt and added more garlic and ginger as well as 1/2 t garam masala. Also added 1 c. fresh peas. Excellent!
Fantastic recipe once you crank up the spices! I added a teaspoon of hot honey and it was magical.
This was so good. I used about 5-6 garlic cloves and 4 cubes of frozen ginger, also used a can of fire roasted tomatoes instead of fresh. Added a tablespoon or so of garam masala and curry powder each at step 2 (in addition to the turmeric and chile powder). Also made cashew butter in the food processor from some cashews I had in the cabinet (which took torturously long... Never again). Otherwise followed the recipe fairly closely. Delicious!!