If you are looking for a dish that feels like a warm hug in a bowl, look no further than this Creamy Chicken Korma with Cashews and Spices Recipe. This rich and velvety curry is the perfect balance of tender chicken thighs simmered in a luscious sauce made from fragrant spices, creamy yogurt, and smooth cashews. Every bite melts in your mouth, delivering a harmony of flavors that’s both comforting and indulgent. Whether you’re cooking for a special occasion or simply craving something extraordinary, this recipe will become a beloved staple in your kitchen.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the secret to creating authentic flavor and luxurious texture in this Creamy Chicken Korma with Cashews and Spices Recipe. Each component plays its part, from the aromatic whole spices that infuse the sauce, to the creamy elements that bring everything together beautifully.
- 1.5 pounds chicken thighs (boneless, skinless): Juicy and tender, chicken thighs are perfect for slow cooking and absorbing flavors.
- 2 medium onions, thinly sliced: They caramelize nicely and add a subtle sweetness to the curry.
- 4 garlic cloves, minced: Vital for that warm, pungent base flavor.
- 1 tablespoon fresh ginger, grated: Offers a bright, zesty note that complements the spices.
- 1 cup plain yogurt: Adds creaminess and a slight tang that tenderizes the chicken.
- 1/4 cup cashews, soaked: When blended, they create a rich, nutty creaminess without heaviness.
- 1/4 cup heavy cream: Enriches the sauce and balances the spices beautifully.
- 3 tablespoons vegetable oil or ghee: Ghee brings an authentic depth, while oil works well as a neutral alternative.
- 1 cinnamon stick: Provides a warm, sweet-spicy undertone throughout the dish.
- 4 green cardamom pods: Floral and aromatic, cardamom enhances the curry’s complexity.
- 3 cloves: Pungent and sweet, they make the spice blend wonderfully fragrant.
- 1 tablespoon ground coriander: Adds earthy and slightly lemony undertones.
- 1 teaspoon ground cumin: Gives a deep, roasted flavor foundation.
- 1/2 teaspoon turmeric powder: Brings warmth and a gorgeous golden color.
- 1 teaspoon garam masala: Added at the end for that signature punch of spiced aroma.
- Salt to taste: Enhances all the vibrant flavors in the curry.
- Fresh cilantro for garnish: A fresh, herbal finish that brightens each bite.
How to Make Creamy Chicken Korma with Cashews and Spices Recipe
Step 1: Warm Up the Spices
Start by heating your choice of vegetable oil or ghee in a large skillet over medium heat until it shimmers just right. Toss in the cinnamon stick, green cardamom pods, and cloves. Toast them briefly to awaken their aromas – this small step releases bursts of fragrance that will carry through every spoonful.
Step 2: Caramelize Onions and Build the Flavor Base
Next, add the thinly sliced onions to the skillet and sauté them slowly until they turn a beautiful shade of golden brown. This gentle caramelization adds subtle sweetness and depth. Stir in the minced garlic and grated ginger, letting their fresh, spicy notes mingle with the onions.
Step 3: Prepare the Cashew Yogurt Blend
While your aromatics cook, blend the soaked cashews together with plain yogurt until you have a smooth, creamy mixture. This blend is the heart of the sauce, providing a silky texture and nutty richness that perfectly balances the warm spices.
Step 4: Brown the Chicken and Add Spices
Push your onion mixture to the side of the pan and add the chicken thighs. Brown them slightly on each side for a few minutes to seal in their juices. Sprinkle in ground coriander, cumin, turmeric, and salt. Stir everything together so the chicken is evenly coated with the spices, infusing the dish with vibrant layers of flavor.
Step 5: Combine and Simmer
Pour the yogurt-cashew blend over the chicken and stir gently. Cover the skillet and lower the heat, allowing the korma to simmer gently for 25 to 30 minutes. This slow simmer lets the chicken absorb the creamy sauce while the spices meld perfectly.
Step 6: Add Cream and Final Seasoning
In the last five minutes of cooking, stir in the heavy cream and sprinkle garam masala on top. This final touch enriches the sauce further and adds that quintessential hint of spice that makes this Creamy Chicken Korma with Cashews and Spices Recipe irresistibly delicious.
Step 7: Rest and Garnish
Remove the skillet from the heat and let the curry rest for 10 minutes. This pause allows all flavors to deepen and marry beautifully. Just before serving, sprinkle fresh chopped cilantro over the top for a burst of color and freshness.
How to Serve Creamy Chicken Korma with Cashews and Spices Recipe
Garnishes
Fresh cilantro is the classic garnish that adds a lively, herbal note to the rich curry. For an extra touch, consider toasted cashews or a drizzle of cream to make your plating look as amazing as it tastes.
Side Dishes
Naan bread and basmati rice are the quintessential accompaniments to soak up every last bit of that heavenly sauce. If you’re feeling adventurous, try serving it alongside lightly spiced vegetable pulao or a cooling cucumber raita to balance the warm spices.
Creative Ways to Present
For a dinner party, serve the korma in beautiful ceramic bowls with a sprinkle of edible rose petals or pomegranate seeds for a festive feel. Alternatively, layering the curry over a bed of turmeric-infused rice with fresh herbs scattered on top turns an everyday meal into something extraordinary.
Make Ahead and Storage
Storing Leftovers
This Creamy Chicken Korma with Cashews and Spices Recipe actually tastes even better the next day, once the flavors have fully melded. Store leftovers in an airtight container in the refrigerator for up to three days.
Freezing
For longer storage, freeze the korma in portion-sized containers. It will keep well for up to two months. Just be sure to thaw overnight in the refrigerator before reheating to preserve the sauce’s creamy consistency.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream from separating. You may need to add a splash of water or cream to loosen the sauce if it has thickened too much while chilled.
FAQs
Can I use chicken breast instead of thighs?
You can, but thighs are preferred because they stay juicy and tender during the long simmer. Chicken breast can dry out more easily, so if you use it, reduce the cooking time and watch closely.
Is this recipe very spicy?
This Creamy Chicken Korma with Cashews and Spices Recipe is mild and aromatic rather than hot. The spices add warmth and depth without overwhelming heat, making it perfect for sensitive palates.
Can I make this recipe vegan?
To make a vegan version, substitute the chicken with firm tofu or vegetables and replace yogurt and cream with coconut milk or cashew cream. Adjust the spices to taste and enjoy a plant-based twist.
What can I substitute for cashews if I have a nut allergy?
If you’re allergic to nuts, silken tofu or soaked and blended sunflower seeds can be a good alternative to achieve creaminess without cashews.
How do I know when the chicken is fully cooked?
The chicken is cooked when it’s tender and no longer pink inside. When simmered for 25 to 30 minutes as per the instructions, the thighs should be perfectly done, but you can always cut a piece to double-check.
Final Thoughts
There is something truly magical about this Creamy Chicken Korma with Cashews and Spices Recipe that turns any meal into a celebration. The rich textures, aromatic spices, and comforting creaminess come together to create a dish you’ll want to make again and again. So grab your ingredients, invite your favorite people to the table, and enjoy every luscious spoonful of this unforgettable curry.
Print
Creamy Chicken Korma with Cashews and Spices Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 to 4.4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Description
Chicken Korma is a rich and creamy Indian curry made with tender chicken thighs simmered in a blend of aromatic spices, yogurt, cashews, and cream. This comforting dish boasts a velvety texture and deep flavors, perfect for serving with naan or basmati rice.
Ingredients
Proteins and Dairy
- 1.5 pounds chicken thighs (boneless, skinless)
- 1 cup plain yogurt
- 1/4 cup heavy cream
Vegetables and Aromatics
- 2 medium onions, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Nuts
- 1/4 cup cashews, soaked
Spices and Seasonings
- 3 tablespoons vegetable oil or ghee
- 1 cinnamon stick
- 4 green cardamom pods
- 3 cloves
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the oil or ghee: In a large skillet over medium heat, warm the vegetable oil or ghee until it shimmers, signaling it’s ready for cooking.
- Toast the whole spices and sauté onions: Add the cinnamon stick, green cardamom pods, and cloves to the hot oil, toasting them briefly to release their aromas. Then, add the thinly sliced onions and sauté until they turn a beautiful golden brown. Stir in the minced garlic and grated ginger and cook for another minute, combining the flavors.
- Prepare the yogurt-cashew blend: While the onions cook, blend the soaked cashews with plain yogurt until smooth and creamy. Set this mixture aside for later use in the curry.
- Brown the chicken and add spices: Add the chicken thighs to the onion mixture. Sear them slightly until they start to brown. Sprinkle in the ground coriander, cumin, turmeric powder, and salt. Stir to coat the chicken evenly with the spices.
- Combine with yogurt-cashew mixture and simmer: Pour in the yogurt and cashew blend, stirring to combine everything. Cover the skillet and reduce the heat to low. Let the curry simmer gently for 25 to 30 minutes, allowing the chicken to cook thoroughly and absorb the rich flavors.
- Add cream and garam masala: In the last 5 minutes of cooking, stir in the heavy cream and garam masala to enrich the sauce and enhance its aroma. Continue to simmer with the lid on to meld the flavors.
- Rest and garnish: Remove the skillet from heat and let the korma rest for 10 minutes, which helps deepen the flavors. Garnish with fresh cilantro before serving.
- Serving suggestion: Serve the chicken korma hot accompanied by naan bread or steamed basmati rice for a full and satisfying meal.
Notes
- Soaking cashews softens them, making the blend smoother and creamier in the curry.
- Use boneless chicken thighs as they remain juicy and tender during simmering.
- Adjust the spice level by reducing or increasing the amount of garam masala and ground spices according to preference.
- The resting step allows flavors to meld beautifully, enhancing the depth of the curry.
- This dish pairs excellently with fragrant basmati rice or Indian breads like naan or roti.
