2 tbsp. oil
1 onion, diced
1 tsp. ginger, grated
2 cloves garlic, minced
1 tsp. cumin seeds
1 1/2 chicken, cubed

  • heat oil over high heat for 30 seconds, then saute onion, ginger, garlic, and cumin seeds until onion is translucent, about 5 minutes
  • brown chicken and saute until most of the liquid has evaporated, about 15 minutes

1 tsp. garam masala
3/4 tsp. mild red chile powder
1/4 tsp. coriander
3 plum tomatoes, chopped
1/2 salt

  • stir into chicken and continue cooking until the tomatoes have broken down, about 5 minutes

2 tbsp. yogurt
3 tbsp. peanut butter or cashew butter
8 oz. frozen peas
2 tbsp. cream

  • reduce heat and stir in yogurt and peanut/cashew butter until thoroughly combined
  • stir in peas and cook for a few minutes until warmed through
  • turn off heat and stir in cream

source: https://cooking.nytimes.com/recipes/1026005-cashew-butter-chicken-korma

2/25/25: i made this last night and it was pretty good, but not korma. i added some garam masala like a commenter mentioned, but i think there was also some coconut milk missing because it was way too thick, even with adding extra cream and some milk. next time i would add a can of coconut milk.