Chicken Korma with cashews is one of the most luxurious and royal dishes in Indian cuisine. Known for its rich, creamy texture and delicate balance of spices, this dish traces its roots back to Mughlai cooking, where slow-cooked gravies, nuts, and aromatic spices were used to create elegant feasts for royalty. Unlike fiery curries, korma is mild, subtly spiced, and deeply comforting.

The addition of cashews gives the gravy a naturally sweet, nutty richness that makes every bite silky and indulgent. This dish is perfect for festive dinners, family gatherings, or when you simply want to enjoy restaurant-style indulgence at home.

Why I Love This Recipe

I love this Chicken Korma with Cashews recipe because it feels like luxury without being complicated. The soft, tender chicken wrapped in a velvety nut-based gravy is incredibly comforting.

The aroma of whole spices, the richness of cashew paste, and the gentle warmth of garam masala make this dish soothing yet impressive. It’s one of those recipes that always earns compliments.

Why It’s a Must-Try Dish

Rich, creamy, and mildly spiced
Perfect for festive meals and special occasions
Classic Mughlai-style comfort food
Loved by kids and adults alike
Pairs beautifully with naan, biryani rice, or jeera rice

Recipe Overview

Category	Details
Course	Main Course
Cuisine	Indian / Mughlai
Preparation Time	20 minutes
Cooking Time	35 minutes
Total Time	55 minutes
Servings	4 servings
Calories per Serving	~420–480 calories

Ingredients

For Chicken Marinade

500 g boneless chicken, cut into medium pieces
½ cup thick yogurt (curd)
1 tbsp ginger-garlic paste
½ tsp turmeric powder
1 tsp red chili powder
Salt to taste

For Cashew Paste

12–15 cashew nuts, soaked in warm water
3–4 tbsp water (to blend)

For Korma Gravy

3 tbsp ghee or oil
1 tbsp butter
1 large onion, finely sliced
1 tsp whole cumin seeds
2 green cardamoms
1 clove
1 small bay leaf
1 tsp coriander powder
½ tsp cumin powder
1 tsp garam masala
½ cup fresh cream
½ cup warm water
Salt to taste

Cooking Directions (Quick Overview)

Marinate the chicken with yogurt and spices.
Prepare smooth cashew paste.
Sauté whole spices and onions in ghee.
Add marinated chicken and cook.
Stir in cashew paste and cream.
Simmer until thick, rich, and flavorful.

Step-by-Step Preparation Method

Step 1: Marinate the Chicken

In a bowl, combine yogurt, ginger-garlic paste, turmeric, chili powder, and salt.
Add chicken pieces and coat well.
Cover and rest for 20–30 minutes.

Step 2: Prepare Cashew Paste

Blend soaked cashews with water into a smooth paste.
Keep aside.

Step 3: Cook the Base

Heat ghee and butter in a heavy-bottom pan.
Add cumin seeds, cardamom, clove, and bay leaf.
Add sliced onions and sauté till golden brown.

Step 4: Cook the Chicken

Add marinated chicken and cook until sealed and lightly browned.
Add coriander powder, cumin powder, and garam masala.

Step 5: Add Cashew Paste & Cream

Add cashew paste and mix well.
Pour in warm water.
Simmer for 12–15 minutes on low flame.
Add fresh cream and stir gently.
Cook 2–3 more minutes and turn off heat.

How to Serve

Serve hot with:

Butter naan
Lachha paratha
Plain basmati rice
Jeera rice
Saffron pulao

Garnish with:

Fresh coriander leaves
Slivered almonds
A swirl of cream

Recipe Tips

✔ Always blend cashews into a very smooth paste
✔ Do not overcook cream—it may split
✔ Use ghee for authentic Mughlai flavor
✔ Cook on low flame after adding nuts
✔ Add sugar only if tomatoes are used and too sour

Variations (Detailed)

1. Shahi Chicken Korma

Add almond paste along with cashews and extra cream for royal richness.

2. Coconut Cashew Korma

Replace cream with coconut milk for coastal flavor.

3. Spicy Chicken Korma

Add extra green chilies and Kashmiri red chili powder.

4. Vegetable Korma

Replace chicken with mixed vegetables and paneer.

5. Keto Chicken Korma

Use coconut cream, fewer onions, and no sugar.

Freezing & Storage

Refrigerator: 3–4 days in an airtight container
Freezer: Up to 2 months
Reheating: Reheat slowly with a splash of water or milk

Special Equipment Needed

Heavy-bottom kadhai or pan
Blender/mixer for cashew paste
Spatula
Mixing bowls
Measuring spoons

FAQ

Q: Can I make Chicken Korma without cream?
Yes, use milk, coconut cream, or extra cashew paste.

Q: Why is my korma bitter?
Onions were over-browned. Always cook till golden, not dark.

Q: Can I use bone-in chicken?
Yes, but extend cooking time by 10–12 minutes.

Q: Is Chicken Korma spicy?
No, it’s a mild, creamy curry.

Conclusion

Chicken Korma with Cashews is the ultimate comfort dish for those who love rich, creamy, and aromatic Indian curries without too much heat. The blend of yogurt, nuts, whole spices, and cream creates a deeply satisfying gravy that feels royal and nourishing at the same time. Whether served at a celebration or a weekend family dinner, this korma never fails to impress.