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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!

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Chicken Korma – Tender chicken in a creamy gravy


  • 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
  • Salt
  • White pepper


  1. Soak the cashewnuts, poppy and melon seeds for half and hour
  2. Marinate the chicken with lemon juice, 1 tsp chilli powder, 1/2 tsp turmeric, salt and pepper for 30 mins to overnight
  3. Grind the seeds to a smooth paste
  4. In a pan, heat 2 tbsps of ghee and saute 2 slit green chillies, 3 cardamoms, 6 cloves and 2 bay leaves
  5. Add the nut paste and stir quickly so it doesn't burn
  6. Add the yogurt
  7. Strain the paste and discard all the whole spices
  8. In another saute pan, lightly brown the chicken
  9. Add the nut paste.
  10. Add the rest of the powdered spices
  11. Cook for 30 to 40 mins, adding water as required and stirring frequently
  12. Finish with heavy or whipping cream