Cashew Butter Chicken Korma Recipe • 5★

Updated February 24, 2025

Armando Rafael for The New York Times. Food Stylist: Brett Regot.

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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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

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)

Rice or roti, for serving

Step 1Heat 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.

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 2Add 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.

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 3Adjust 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.

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.

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.

Delicious recipe but definitely double the ginger and garlic and add a tsp or two of garam masala right at the end.

There have been a few comments worrying that the garlic and ginger would get burned cooking on high heat. I followed the recipe exactly and did not experience this at all. The chicken releases so much water that most of its 15 minute cooking time with the onion is spent cooking that off. At the end the whole mixture gets nicely golden before adding the tomatoes and their liquid.

I made this with ground chicken for my daughter. I cooked it so there were large chunks and I have to say it was amazing with rice. I used cayenne pepper.

As mentioned in other comments, it was a little bland for an Indian recipe. I would add more spices next time! I had to add a ton of salt at the end, which probably should have been incorporated throughout the making of the dish. Regardless, it was still tasty and easy to throw together ( cook time ~45min)

Source: https://cooking.nytimes.com/recipes/1026005-cashew-butter-chicken-korma