This homemade Creamy Chicken Korma Recipe is infused with aromatic Indian spices and created with everyday ingredients.

It is extremely easy to prepare, and makes for a delightful curry night when served with Bullet Naan, Onion Bhaji, and Dal Palak.

These are the ingredients you'll need for making Creamy Chicken Korma. Click on 'learn more' for the full list with measurements.

In a medium-sized saucepan, place the roughly chopped onions, along with sliced green chilies, and cashew nuts.

Add a few drops of water to the pan, and cook for 10 minutes until the onions and chilies have softened.

Add the yogurt, place them in a food processor bowl, and blitz until you get a smooth sauce consistency.

Transfer it to a bowl and set it aside. You can prepare the korma sauce up to 3 days in advance to save a significant amount of time when preparing the curry.

Heat ghee in a pan on medium-high heat, and add garlic-ginger paste. Sauté for a few minutes, until fragrant.

Add diced chicken and cook until it turns golden brown. Sprinkle ground coriander, ground cumin, garam masala, and turmeric powder over the chicken. Mix well.

Pour the prepared sauce into the pan. Stir and let it simmer for about 15 minutes, until the chicken is fully cooked.

Add double cream (or heavy cream) and salt to the sautéed chicken mixture. Stir until the sauce thickens.

Garnish with cashew nuts or flaked almonds, and coriander leaves before serving. Click on 'learn more' for the full recipe with expert tips.