Creamy Cashew Chicken (chicken Korma)

Creamy Cashew Chicken (chicken Korma)
Dinner then Dessert - Creamy Cashew Chicken (chicken Korma)

This recipe is one of my favourite recipe of all time. I still remember, it was a Saturday evening time and I was browsing some random food channel till I across a channel which was showing wonderful Indian recipes. I found this recipe the best from the rest and thought of sharing this with you. Creamy cashew chicken or we call it Chicken Korma is an easy recipe which is good for lunch or dinner on weekends. Let's have a look at how it is done.


Preparation time: 20 mins

Cooking time: 1 hour 10 minutes



For Marination

1 Garlic clove;

1/2 tsp. Salt;

2 tbsp. Garam masala;

1 tsp. Lemon Juice;

11/2 cup of Yogurt;

1 kg chicken (boneless) cut into cubes.

For Sauce:

2 tbsp. Coconut oil or Veg Oil;

2 diced onions;

3 cloves chopped Garlic;

2 tbsp. Garam masala;

1 tbsp. Cumin grounded;

2 tbsp. Turmeric powder;

Salt and pepper grounded as per taste;

1 tomato chopped finely;

1 cup Chicken broth;

3/4 cup Cashews raw;

1/4 fresh cream.

For garnishing:

1 cup Coriander leaves.


How to cook?

Making marination:

  • With the help of knife smash the garlic clove and salt in a paste.

  • Transfer the paste in a bowl and add garam masala, lemon juice and yogurt.

  • Add chicken and marinate it. keep the marination in refrigerator till the time we make sauce.

Making the sauce:

  • In a large deep pan add 1 tbsp. oil, onion and saute till the onions turn tender.

  • Add garlic and saute until fragrant for 2 minutes.

  • Add garam masala, cumin, turmeric, salt and pepper and cook for 1-2 minutes.

  • Add tomatoes and chicken broth on a medium flame.

  • Add the cashews and simmer for 15 minutes. Let it cool down.

  • Add the mixture and grind it till it its smooth. Set aside.

Cooking the Chicken:

  • In a deep pan or deep pot heat the remaining oil on a medium heat. Add the chicken pieces to the pan. Shake it gently to remove excess marination. Saute until its golden brown for 10 minutes.

  • Add cream and simmer on a medium low heat with lid covered for about 20-30 minutes or until the chicken is tender.

  • Serve the dish with hot steamed rice or with hot chapatti.


Calories: 411

Fat: 1g

Carbs: 89g

Protein: 9g

Sugar: 0g


Tried this recipe?

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