Cashew Chicken Korma


  • 1 Chicken Leg Quarters (Any Cut Can be Used)
  • 4-6 Cardamon
  • 4-6 Cloves
  • 4-6 Whole Black Peppers
  • 2 Tsp Cumin Seeds
  • 1 Tsp Fennel Seeds
  • 3 Bay Leaf
  • 2 Large Cinnamon Stick
  • 1 cup Whole Milk
  • 1/2 cup Cream
  • 1 Tsp Cinnamon Powder
  • 8-10 Cashews
  • 1 cup Water
  • Salt to Taste
  • Cooking Oil or Ghee (clarified butter)
  • 2 large yellow onion, peeled and finely chopped (about 2 cups chopped)
  • 6 cloves garlic, peeled and crushed in a press or finely minced
  • 3 tablespoons grated or finely minced fresh ginger root
  • 2-4 green chili pepper, seeded, deveined, and finely minced
  • Cilantro, parsley or toasted slivered almonds to garnish (optional)


  1. Heat a small fry pan.
  2. In the small fry pan – gently toast cardamon pods, cloves, whole black peppers, cashews, cumin seeds, fennel seeds. Until the aroma is released from the spices. Set aside.
  3. Grind the toasted spices and cashew into a coarse or fine powder.
  4. In a bowl add water and coarse spice mixture and set aside.
  5. Heat a large fry pan, heat oil.
  6. Slice 2 yellow onions.
  7. Fry onions in large fry pan, until transparent and golden in color.
  8. Add bay leaf and cinnamon sticks and fry.
  9. Add Salt to taste 2-3 Tsp
  10. Add ginger and garlic paste and fry until raw smell evaporates.
  11. Add coarse spice mixture with water into the large fry pan. Cook the spices.
  12. Add water as needed, make sure spices don’t burn, continuously stirring.
  13. Add chicken and coat with spice masala.
  14. Add water to cover the chicken. Cover and Cook about 10-15 minutes until water is half.
  15. Add Milk, stir and cook about 2-3 minutes.
  16. Add Cream, cinnamon powder and mix with chicken. Cover and simmer for 2-3 minutes.
  17. Add green chili. Lower heat and simmer, stirring, for a minute or so. Cover skillet and cook at a gentle simmer for 8 minutes.
  18. Korma is ready.
  19. Serve korma with steamed white rice. Garnish with cilantro, parsley or toasted slivered almonds or cashews.


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