My Hungry Husband

I can’t remember where exactly I found this recipe. I just remember hubby asking for an authentic tasting korma. After googling this is what came up. It turned out to be one of my favorite recipes to make. It is super quick and easy if you make it with ready-fried onions, 20-30 minutes tops.

Chicken Korma with Cashews


  • 1 chicken, cut into pieces (or 4 chicken breasts)
  • 4 onions sliced (or 2 handfuls of ready-fried onion)
  • 1-2 whole green chili
  • 1 Tb ginger & garlic paste
  • 1 tsp ground coriander
  • 2 tsp garam masala
  • 1 tsp chilli powder
  • 2 tomato finely chopped
  • 2 cups yoghurt
  • salt to taste
  • unsalted cashews for serving, fresh mint and coriander


  1. Heat 3Tb of oil in a pot, add fresh green chili, garam masala and onion.
  2. Fry onion till brown and add ginger & garlic paste
  3. add tomatoes and cook until tender. add chili powder, ground coriander and salt (approx 1tsp.)
  4. Add yoghurt and cashews and mix well.
  5. Add chicken and cover with a lid. Cook on low heat until the chicken is cooked. Adjust seasoning.
  6. Add coriander and mint just before serving.
  7. Serve with rice, roti or fresh naan.


The darker your onions the darker your Korma. Do not burn your onions though! It is a slow process if you are browning the onions from scratch. You might need a bigger pot or do the onion in smaller batches. This is quite a mild Korma, I usually end up eating it with mango atchar or kachumbar with fresh green chili chopped up so that gives me more bite when I need it.


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