Introduction
Cashew Butter Chicken Korma is a luscious, mildly spiced dish that brings the warmth and richness of traditional Indian cuisine into your kitchen. This gluten-free recipe is a modern twist on classic korma, swapping traditional nut pastes for creamy cashew butter, creating an ultra-smooth, flavorful sauce. The combination of tender chicken thighs, aromatic spices, and a luxurious cashew-based sauce makes this dish both indulgent and satisfying.
Originating from the Mughal kitchens, korma has been a staple of Indian and Pakistani cuisine for centuries. This version maintains the essence of the traditional dish while offering a simplified and allergy-friendly approach. The subtle heat from Kashmiri chili powder, the depth of cumin, and the creamy richness of yogurt and cashew butter make this korma perfect for a comforting dinner or a festive gathering.
What sets this recipe apart is the balance of flavors—earthy spices, tangy tomatoes, and the naturally sweet cashew butter meld together to create a silky, aromatic sauce. Serve it with fragrant basmati rice or gluten-free roti for a meal that’s both nourishing and incredibly satisfying.
| Servings | Ready in | Calories | Good for |
|---|---|---|---|
| 4 servings | 45 minutes | 380 kcal | Lunch, Dinner |
Ingredients
Yield: 4 servings
For the Chicken Korma:
- 2 tablespoons ghee (or canola/vegetable oil)
- 1 medium yellow onion, finely chopped
- 1 teaspoon ginger paste (or freshly grated ginger)
- 1 teaspoon garlic paste (or freshly grated garlic)
- 1 teaspoon cumin seeds
- 1½ pounds boneless, skinless chicken thighs, cut into 3/4-inch cubes
- ¾ teaspoon Kashmiri chili powder (or mild red chili powder)
- ¼ teaspoon ground turmeric
- 3 medium plum tomatoes, finely chopped (or 1 (14-ounce) can chopped tomatoes)
- Salt, to taste
- 2 tablespoons full-fat plain Greek yogurt
- 3 tablespoons cashew butter
- 8 ounces green peas (fresh or frozen, optional)
- 3 tablespoons heavy cream or cashew cream (optional, for drizzling)
- Cooked basmati rice or gluten-free roti, for serving
Step-by-Step Instructions
Step 1: Sauté the Aromatics
- Heat ghee in a medium pot over high heat for 30 seconds.
- Add the onion, ginger, garlic, and cumin seeds. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
Step 2: Cook the Chicken
- Add the cubed chicken and cook over high heat, stirring occasionally, until the chicken changes color and most of the liquid evaporates (about 15 minutes).
- Stir in the Kashmiri chili powder and turmeric.
- Add the chopped tomatoes and season with salt.
- Continue cooking for 5-7 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.
Step 3: Add the Cashew Butter & Yogurt
- Reduce heat to medium. Stir in the Greek yogurt and cashew butter, mixing well to create a smooth, creamy sauce.
- If using, add the green peas and let them cook for 2-3 minutes until heated through.
Step 4: Finish & Serve
- Turn off the heat and drizzle with heavy cream or cashew cream, if desired.
- Serve hot with fluffy basmati rice or gluten-free roti.
Tips for Success
- Don’t Overcook the Chicken: Keep the heat high while initially cooking the chicken to retain its juiciness.
- Smooth Sauce: Stir the cashew butter thoroughly to avoid clumping.
- Use Fresh Ingredients: Fresh tomatoes and high-quality spices enhance the dish’s depth of flavor.
- Dairy-Free Option: Substitute Greek yogurt and heavy cream with coconut yogurt and cashew cream.
Variations
- Spicier Version: Add a pinch of cayenne or more chili powder for heat.
- Vegetarian Alternative: Swap chicken for paneer or tofu for a meat-free version.
- Nut-Free Adaptation: Replace cashew butter with sunflower seed butter for an allergy-friendly option.
- Richer Texture: Stir in a tablespoon of coconut cream for extra creaminess.
Serving Suggestions
Cashew Butter Chicken Korma pairs beautifully with:
- Basmati Rice: Enhances the creamy sauce with its fluffy texture.
- Gluten-Free Roti or Naan: Perfect for scooping up the rich korma sauce.
- Cucumber Raita: A cooling yogurt side dish to balance the spice.
- Pickled Onions: Adds a tangy contrast to the creamy dish.
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze for up to 2 months in a sealed container.
- Reheating: Warm on the stovetop over low heat or microwave for 1-2 minutes, adding a splash of water if needed.
Nutrition Information (Per Serving)
- Calories: 420 kcal
- Total Fat: 26g (40%)
- Saturated Fat: 8g (40%)
- Carbohydrates: 15g (5%)
- Fiber: 3g (12%)
- Sugar: 5g
- Protein: 35g (70%)
Cost Estimation
- Chicken Thighs (1.5 lbs): $6.50
- Cashew Butter (3 tbsp): $2.00
- Greek Yogurt (2 tbsp): $1.00
- Spices & Pantry Ingredients: $3.00
- Tomatoes (3 medium): $2.50
- Ghee (2 tbsp): $1.50
- Green Peas (optional, 8 oz): $2.00
- Total Cost:
$18.50 ($4.60 per serving)
See Also
- [Thai-Inspired Chicken and Sweet Potato Curry]
- [Learn More About the Health Benefits of Cashew Butter]
Did You Try This Recipe?
Let us know how your Gluten-Free Cashew Butter Chicken Korma turned out in the comments! If you enjoyed it, share it with friends and follow us for more delicious gluten-free recipes! 🌿🍛
