The ultimate easy chicken korma

By Shahzadi Devje
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If you love Indian cuisine, but feel a little intimidating making it - this homestyle recipe for chicken korma is for you. For convenience, the entire korma sauce is prepped in the blender in minutes to make an easy, healthy and delicious dish. Pieces of chicken breast are sauteed in a dash of olive oil and simmered in a simple thick and creamy sauce made with onions, garlic, ginger, plain yogurt and cashew nuts—that's mildly spiced with cumin, cardamom garam masala and fresh cilantro. The best part? It's on your table in 25 minutes!



  • 650 g chicken breast 3 large breast, cut into even-sized small chunks
  • 1 cup yogurt plain, 2% fat
  • 2 onions small, cut into quarters
  • 1/4 cup cashew nuts plain, unsalted
  • 4 garlic cloves, peeled
  • 2 inch ginger fresh, peeled
  • 3 teaspoons cumin powder
  • 5 cardamom green, seeds only
  • 1 green chilli or jalapeno, washed, stem removed
  • 3/4 teaspoon salt sea salt
  • 1/2 cup cilantro washed, leaves and stems, finely chopped for garnish
  • 1/2 teaspoon garam masala


  1. In a blender or food processor add yogurt, cashew nuts, onions, garlic, ginger, cardamom, salt and green chilli (optional) and blend until creamy. Set the korma sauce aside. 
  2. In a large pan, add the chicken and saute for a couple of minutes on medium-high heat.
  3. Reduce the heat to low and pour the korma sauce over the chicken. Stir, cover to tightly seal and cook for 20 minutes or until the chicken is cooked through - stirring occasionally so that the chicken doesn’t stick to the bottom of the pan. Add more water if needed but not too much.
  4. Add chopped cilantro, and garam masala and then serve with rice, quinoa, roti, paratha or naan. Toasted cashews on tip are optional!

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