Chicken Korma – Tender chicken in a creamy gravy

When it comes to a Korma recipe, there are so many variations from the use of yogurt, cream, nut pastes and coconut cream. Some gravies are dark and earthy and others are light and creamy. This recipe uses cashew nut paste that makes this gravy creamy and luxurious. If you love Indian food sans the spice, this recipe is perfect for you!

1 full chicken cut in pieces approx 2 lbs (Watch how to cut a chicken video)
1 tsp chilli powder
1/2 tsp turmeric
Juice of half a lemon
2 tbsps ginger and garlic paste
Salt and white pepper powder

1/2 cup raw unsalted cashew nuts
1 tsp white poppy seeds
1 tsp white melon seeds
1/2 cup stirred yogurt
2 tbsps ghee
2 green chillies slit in half
3 cardamoms
6 cloves
2 bay leaves
1 tsp each chilli, cumin, garam masala, white pepper
1/2 tsp turmeric
1/2 – 1 cup heavy cream
White pepper

Soak the cashewnuts, poppy and melon seeds for half and hour
Marinate the chicken with lemon juice, 1 tsp chilli powder, 1/2 tsp turmeric, salt and pepper for 30 mins to overnight

Grind the seeds to a smooth paste

In a pan, heat 2 tbsps of ghee and saute 2 slit green chillies, 3 cardamoms, 6 cloves and 2 bay leaves

Add the nut paste and stir quickly so it doesn't burn

Add the yogurt

Strain the paste and discard all the whole spices

In another saute pan, lightly brown the chicken

Add the nut paste. 

Add the rest of the powdered spices

Cook for 30 to 40 mins, adding water as required and stirring frequently

Finish with heavy or whipping cream



  1. This recipe is as similar as which i eat in an Indian restaurent in Calgary, my experience is awesome, Thanks for giving such a wonderful knowledge about it, now i am going to cook at home with the help of your blog. Thank you.