White Chicken Korma

4.88 from 8 votes

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.

Course Main Course

Cuisine Pakistani

Keyword white Chicken korma

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 267kcal

Author Mariam Sodawater

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
½ teaspoon salt more to taste

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