Indian Chicken Korma with Basmati Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Rich and creamy chicken korma with cashews, yogurt, and aromatic spices. This indian-inspired chicken (gluten-free) ready in about 55 minutes pairs chicken thighs, cashews, yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 1/2 cup cashews
• 1 cup yogurt
• 1 onion
• 1 tbsp ginger
• 2 cups basmati rice
• 1 tsp cumin

Instructions

1. Step 1: Dice the onion into 1/2-inch cubes and mince the ginger. Heat 1 tbsp olive oil in a large skillet over medium heat, then add the onion, ginger, and 1 tsp cumin. Sauté for 5 minutes until the onion is translucent and the ginger is fragrant, with a sweet aroma. Tip: Stir occasionally to prevent the onion from burning.
2. Step 2: Pat the chicken thighs dry with paper towels to ensure even browning. Add the 1.5 lbs chicken thighs to the skillet, spreading them in a single layer. Cook over medium-high heat for 8-10 minutes, turning occasionally, until the chicken is golden brown and crispy on the outside, with a deep golden color. Tip: If the chicken starts to stick, add 1 tbsp water to deglaze the pan.
3. Step 3: Stir in 1 cup yogurt and 1/2 cup cashews, ensuring the yogurt is at room temperature to prevent curdling. Mix until the chicken is fully coated, then reduce the heat to low. Simmer for 25 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon and the chicken is tender. Tip: If the sauce becomes too thick, add 2-3 tbsp water to adjust consistency.
4. Step 4: Meanwhile, rinse 2 cups basmati rice under cold water until the water runs clear. In a separate pot, bring 3 cups water and 1/2 tsp salt to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed. Let rest for 5 minutes before fluffing with a fork. Tip: Use a heavy-bottomed pot to prevent the rice from burning.
5. Step 5: Serve the chicken korma in shallow bowls, spooning the sauce over the chicken. Accompany with the basmati rice, garnished with a sprinkle of chopped cilantro or toasted almonds if desired. Tip: Let the korma rest for 10 minutes before serving to allow the flavors to meld.