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Home » Pakistani Chicken » White Chicken Korma Curry Recipe (Pakistani)

Apr 16, 2022 · Modified: Nov 18, 2021 by Mariam Sodawater · This post may contain affiliate links. 8 Comments

White Chicken Korma Curry Recipe (Pakistani)

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5 from 3 votes

Ready to devour White chicken korma, a rich variety of traditional red korma? The korma is richly aromatic and full of creamy flavors of spiced yogurt sauce. And this doesn't require browning onions! And this is just 35 minutes recipe that never disappoints.

White chicken korma served in a white plate on black background.

Updated: The recipe was updated with an easier method and fresher pho graphs.

Make this rich creamy white chicken korma that will be a show stopper at your next desi party. It is creamy and not laden with many spices. Rich and with coconut deliciousness. Wait! Coconut hater can use cream.

Hey there! Did you know many people get confused between white korma, white karahi, and white handi?  Some people think all are the same and they end up mixing ingredients.

Although ingredients are similar they have different aromas and appearances. All karahi, korma, or handi can be made with chicken, beef, mutton, or lamb.

Jump to:
  • What is White Chicken Korma?
  • Ingredient
  • How to make it?
  • 📖 Recipe
  • 💬 Comments

What is White Chicken Korma?

The white korma is the white version of the traditional red chicken korma. It is made with onion paste, a variety of garam masala, cashew or almond paste, and yogurt. It has softer notes of kewra and cardamom aroma compared to the traditional korma.

Ingredient

The recipe makes the best white korma because it is not laden with tons of spices that make it heavy like traditional korma. It is made in just one pot and the recipe is straight away with clear steps. It is rich and creamy with so many delicious and creamy ingredients going in the recipe.

Ingredients of White Korma

The ingredients for white korma (also called white kurma and white qorma) are clearly labeled that are

  • Chicken: Bone-in chicken tastes best in a korma. You can make this recipe with meatballs and mutton as well.
  • Chili, ginger, garlic: You blend these together if making a fresh paste.
  • Onion: Cut onion into the small cube and then blend until smooth.
  • Whole Spices: I used these basic whole spices like black cardamom, cloves, cinnamon, and star anise. If you do not have any spice just skip it.
  • Ground Spices: I used cumin powder, garam masala powder, white pepper, and green cardamom powder.
  • Desiccated coconut: Thi ingredients is optional.
  • Cashew: I find cashew blends more easily into paste unlike almonds so I prefer it in curries. You can use almonds to just make sure to blend it well.
  • Cream: I used coconut cream in this recipe. I made the coconut cream, by mixing about 4 tablespoons of coconut powder with little water. I've tried this recipe with dairy cream as well it tastes great either way.
  • Yogurt: Use plain unsweetened yogurt.
  • Oil

How to make it?

So honestly, the recipe is so simple and the step collages are so well labeled, I have this gut feeling, you will skip reading the text. See I caught you! Make sure to check the pro tips as I promise they will save you from making mistakes and bring out the expert chef in you.

Steps to fry spices and chicken.
  1. In a pan heat oil and fry whole spices for 1 minute and let the spices crackle. Pro tip: You'll see the cloves swell a bit.
  2. Immediately, add onion paste so spices do not burn and lose their flavors.
  3. For the onion paste for 2-3 minutes until its color changes and the onion water dries. Be patient and do not jump to the next step quickly. Add the ground spices and give it a stir.
  4. Time to add the chicken. Stir fry chicken until it changes its color and you see some golden marks on it.
Steps to make chicken korma.
  1. Add water, and mix to loosen spices from the sides of the pan. Then cover the pot and cook the chicken on medium heat for 15 minutes or until tender.
  2. Take cashew, cream, desiccated coconut, and yogurt in a blender. Blend until smooth.
  3. Add the blended white puree to the cooked chicken.
  4. Stir and simmer the chicken for 5 minutes or until you see oil separating on the sides of the pan.
Chicken white korma in a plate .

How to serve?

Serve white korma with naan or garlic naan for best taste. Always pair it with a fresh salad like sliced onions, cucumber, and tomato.

white korma served with cashew and naan for individual serving.

Other chicken curry recipes

  • Chicken Nihari Recipe
  • Hariyali Chicken Curry, so easy|Step by Step
  • Chicken Karahi Recipe
  • White Chicken Karahi Recipe

I'd you try this white chicken korma recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.

📖 Recipe

white korma recipe

White Chicken Korma Curry Pakistani

This white korma is richly aromatic and full of creamy flavors of spiced yogurt sauce. And this doesn't require browning onions! And this is just 35 minutes recipe that never disappoints.
5 from 3 votes
Print Pin
Prep: 10 minutes
Cook: 25 minutes
Total Time: 35 minutes
Servings : 4
Calories: 267kcal
Author: Mariam Sodawater
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Ingredients

  • ¼ cup vegetable oil

Whole spices

  • 4 clove, (laung)
  • 1 inch cinnamon, dal cheeni
  • 1 black cardamom, (bari elaichi)
  • 1 star anise
  • 1 medium onion, blended into paste
  • 1 tablespoon green chilli paste
  • 1 tablespoon ginger garlic paste

Ground spices

  • 1 teaspoon cumin powder
  • ½ teaspoon green cardamom powder
  • ½ teaspoon white pepper
  • ½ teaspoon garam masala powder, more to garnish

Other

  • ½ kg chicken
  • ½ cup water , or more

Cashew Paste

  • ½ cup coconut milk , or ¼ cup cream
  • 12 cashew, or white almonds, more to garnish
  • ½ cup plain yogurt
  • 2 tablespoon desiccated coconut, optional
  • 2 teaspoon kewra water

Instructions

  • In a pan heat oil and fry whole spices for 1 minute and let the spices crackle. 
  • Immediately, add onion paste and fry the onion paste for 2-3 minutes until its color changes and the onion water dries.
  • Add the ground spices and give it a stir. Add chicken and stir-fry until it changes its color and you see some golden marks on it.
  • Add water, and cover the pot. Cook the chicken on medium heat for 15 minutes or until tender.
  • Take cashew, cream, desiccated coconut, and yogurt in a blender. Blend until smooth. Add the blended white puree to the cooked chicken.
  • Stir and simmer the chicken for 5 minutes or until you see oil separating on the sides of the pan.
  • Garnish with fried onions and cashew halves. Delicious white korma is ready to serve.

Notes

  • Chicken: You can make this recipe with meatballs and mutton as well.
  • Onion: Cut onion into the small cube and then blend until smooth.
  • Whole Spices: If you do not have any spice just skip it.
  • Desiccated coconut: Thi ingredients is optional.
  • Cashew: I find cashew blends more easily into paste unlike almonds so I prefer it in curries. You can use almonds to just make sure to blend it well.
  • Cream: I used coconut milk in this recipe. I made the coconut milk, by mixing about 4 tablespoons of coconut powder with ½ cup of water. I've tried this recipe with dairy cream as well it tastes great either way.
  • Yogurt: Use plain unsweetened yogurt.

Nutrition Information

Calories: 267kcal ,Carbohydrates: 8g ,Protein: 14g ,Fat: 20g ,Saturated Fat: 10g ,Polyunsaturated Fat: 2g ,Monounsaturated Fat: 6g ,Trans Fat: 1g ,Cholesterol: 49mg ,Sodium: 79mg ,Potassium: 331mg ,Fiber: 2g ,Sugar: 3g ,Vitamin A: 123IU ,Vitamin C: 4mg ,Calcium: 72mg ,Iron: 3mg
Mention @Recipe52 or tag #Loverecipe52!
« Ground Chicken Nuggets Recipe (fried)
Sheer Khurma Recipe (Pakistani) »

Reader Interactions

Comments

  1. MK says

    May 04, 2022 at 5:24 pm

    At what stage do you add ginger & garlic paste?? You mention in the ingredients but not in the method.

    Reply
    • Mariam Sodawater says

      May 06, 2022 at 6:20 am

      Hi Monica, thanks for pointing out. I’ll be more in descriptions as I update this post. You need to add ginger garlic paste along with ground spices after onion water dries.

      Reply
  2. Sabia says

    May 20, 2021 at 9:59 pm

    What if chicken doesn’t turn out as spicy as I want so can I add whole slited green chilies at last stage and cook for a while ?

    Reply
    • Recipe 52 says

      May 21, 2021 at 8:12 pm

      Hi Sabia, adding slitted or sliced green can help. You can also add white pepper.

      Reply
  3. Val says

    April 22, 2020 at 4:43 am

    5 stars
    Very simple, well explained and delicious recipe. Tried and tested. Thank you Mariam

    Reply
    • Recipe 52 says

      May 04, 2020 at 6:13 am

      Thanks a lot for the feedback, I'm glad you find my recipe helpful.

      Reply
  4. Sumith says

    April 12, 2017 at 7:24 pm

    Brilliant post!!

    Reply
    • Mariam Sodawater says

      April 12, 2017 at 7:44 pm

      Thanks Summit ?

      Reply

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Hi, I’m a Mariam Sodawater, a passionate home chef dedicated to sharing authentic South Asian taste with simple recipes and easy-to-find ingredients. My motto is EASY, HEALTHY, and FRUGAL food. Home cooking can be fun and therapeutic!

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