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white korma recipe
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4.6 from 5 votes

White Chicken Korma Recipe Pakistani

A loud and aromatic dish that is easy to make and yummy to eat.
Course Main Course
Cuisine Pakistani
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 574kcal

Ingredients

  • ½ kg chicken

Paste 1

  • 1 tablespoon ginger paste or 1 inch ginger piece (adrak)
  • 1 tablespoon garlic paste or 3 cloves (lahsun)
  • 1 tablespoon green chilli paste or 3-4 whole (choti hari mirch)
  • 150 gm or 1 medium onion , cut in chunks

Paste 2

  • ¼ cup de silver almond (badaam bagair chilkay), few more for garnish
  • ¼ cup desiccated coconut (sookha khopra) or 2 tablespoon coconut milk powder or 1 tablespoon coconut cream

Spices

  • 6 black pepper (kali mirch)
  • 4 clove (laung)
  • 4 green cardamom ,crushed (choti elaichi)
  • 1 black cardamom (bari elaichi)
  • 1 inch cinnamon dal cheeni
  • 4 round red chili (gol lal mirch)
  • 1 teaspoon cumin ,roasted and crushed (kuta zeera)
  • 1 teaspoon coriander powder (sukha dhanya)

Other

  • ½ cup vegetable oil
  • 150 gm or 1 medium onion , sliced
  • ½ cup greek yogurt or 250 gm yogurt (dahi)
  • ½ cup water or more
  • ¼ cup cream , optional
  • ¼ teaspoon Garam Masala Powder (garam masala)
  • ¼ teaspoon black pepper

Instructions

Prep Steps

    Make Paste 1

    • Make a fine paste green chilies, ginger garlic and 1 onion. Set aside.

    Make Paste 2

    • Dry roast almonds and let it cool for a minute. Grind almonds and coconut into a fine paste. Add some milk if required to form a paste. Set aside

    Make Korma

    • Fry sliced onions in oil until golden brown and set aside for garnish.
    • In same onion oil, fry black pepper, clove, green and black cardamom, round red chili in oil for 30 seconds.
    • Add cumin and coriander powder, stir and add  paste 1 immediately. Fry until color changes and oil separates. (3 minutes)
    • Add chicken and fry with constant stirring until color of chicken changes from pink to brown.(5 minutes)
    • Add almond and coconut paste 2, yogurt and salt. Cover and cook for 15 minutes on medium flame.
    • Next add cream, black pepper powder and all spice powder, stir well. Add ½ cup water for gravy. Cover and cook on medium low flame until oil separates.
    • Garnish with fried onions and almond slices. Delicious white korma is ready to serve.

    Nutrition

    Calories: 574kcal