Cashew Chicken Korma | How to make Cashew Chicken Korma

By Sarenya Dhevi  |  5th Mar 2016  |  
4.8 from 2 reviews Rate It!
  • Photo of Cashew Chicken Korma by Sarenya Dhevi at BetterButter
Cashew Chicken Kormaby Sarenya Dhevi
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

    About Cashew Chicken Korma Recipe

    This Chicken Korma is made in my way and it goes very well with idlis and dosas.

    The delicious and mouthwatering Cashew Chicken Korma is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Cashew Chicken Korma is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Cashew Chicken Korma. Sarenya Dhevi shared Cashew Chicken Korma recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Cashew Chicken Korma. Try this delicious Cashew Chicken Korma recipe at home and surprise your family and friends. You can connect with the Sarenya Dhevi of Cashew Chicken Korma by commenting on the page. In case you have any questions around the ingredients or cooking process. The Cashew Chicken Korma can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Cashew Chicken Korma with other users

    Cashew Chicken Korma

    Ingredients to make Cashew Chicken Korma

    • chicken 250 gms
    • Chopped onions 2
    • Chopped tomatoes 2
    • Green chillies 2 slit
    • ginger and garlic paste 1/2 tablespoon
    • turmeric powder a pinch
    • chilli powder 1 teaspoon
    • coriander powder 2 tablespoon
    • Garam masala 1/2 teaspoon
    • cardamom, cinnamon and clove 1 each
    • coconut milk 1/2 cup
    • cashew nuts 6-7
    • poppy seeds 1 teaspoon
    • salt to taste
    • Chopped coriander leaves for garnishing

    How to make Cashew Chicken Korma

    1. Grind the poppyseed, cashew with little warm milk and keep aside.
    2. In a cooker add oil, once hot, add the cardamom cinnamon and clove. Then the chopped onions and slit green chillies and saute.
    3. Add the ginger-garlic paste and once the raw smell goes add the chopped tomatoes, chicken and all the masala powders.
    4. Mix well and pour in 1/2 cup of water. Add enough salt and close the lid, cook for 4 whistles and turn off the heat.
    5. Once released, add the ground paste, coconut milk and bring it to a boil.
    6. Garnish with chopped coriander and serve.

    My Tip:

    Soak the cashews and poppy seeds in hot milk for 15 mins and grind them. Grinds well and gives a creamy rich paste.

    Reviews for Cashew Chicken Korma (2)

    Mehar Tayyaba2 years ago

    Can cashew paste be added before giving whistles???

    Ayesha Sayyed3 years ago