Recipe of White Chicken Korma

White Chicken Korma is a worthy variation of the regular red curry korma. It tastes so amazing due to the yogurt sauce in it. Moreover, the aroma of this Korma starts pleasing your guests before they have tasted it. The dish basically belongs to Mughlai Cuisine, which is why considered a grand feast.

You can skip the addition of turmeric powder. Plus, you can also spread crushed cashew nuts at the top before serving. The sliced garlic sprinkled on the chicken gives an amazing flavor that cannot be matched by any other ingredient.

INGREDIENTS

  • 1 kg chicken
  • 2 onions, sliced
  • 2 tbsp ginger, sliced
  • 1 cup oil
  • 1 cup yogurt
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 5-6 cardamoms
  • 1 tbsp whole black pepper
  • 1 tbsp cumin powder/white cumin powder
  • 1/2 tbsp turmeric powder
  • 1/2 tbsp mace powder
  • 1/2 tbsp nutmeg
  • 1 tbsp kewra
  • 1 tbsp salt
  • 6 green chilies, sliced

How to make a mouth-watering White Chicken Korma?

  1. Bring a deep pan and heat a cup of oil in it. Slice the veggies including onions, ginger, and green chilies.
  2. Throw the thinly sliced onions in the heated oil in the skillet and then cook for 2-3 minutes until the onions get translucent.
  3. Don’t let the onion turn brown as you are making white Chicken Korma. Add chicken in these soft onions and cook until it is no longer red.
  4. At this point in time, add the ginger garlic paste. Stir and fry the dish for 1-2 minutes.
  5. Then to add the spice and flavor, put in turmeric powder, salt, nutmeg powder, whole black pepper. Also, add the last but not the least ingredient called mace powder.
  6. Continue stirring the whole mixture so that it will not get burnt.
  7. Now add yogurt to your cooking skillet and mix with the rest of the mixture.
  8. Throw the green chilies at the top. Cover the pan or skillet with its lid and cook. Make sure that your chicken has tenderized. Stir the mixture frequently.
  9. Add a cup of water to the cooked dish. Bring the mixture to boil and in the end add cardamoms and white cumin seeds.
  10. Finally pour in the kewra. Also through the thinly sliced ginger at the top. Turn the flame off.
  11. Take the mixture out in your serving bowl. Serve hot with roti or Naan.

FAQs?

What is the main ingredient of Korma?

Yogurt is the secret ingredient for the flavor in this White korma. The yogurt added to your recipe will give a white sauce to your dish that tastes amazing.

Recipe of White Chicken Korma
Print Recipe

Recipe of White Chicken Korma

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Servings: 6

Ingredients

  • 1 kg chicken
  • 2 onions sliced
  • 2 tbsp ginger sliced
  • 1 cup oil
  • 1 cup yogurt
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 5-6 cardamoms
  • 1 tbsp whole black pepper
  • 1 tbsp cumin powder/white cumin powder
  • 1/2 tbsp turmeric powder
  • 1/2 tbsp mace powder
  • 1/2 tbsp nutmeg
  • 1 tbsp kewra
  • 1 tbsp salt
  • 6 green chilies sliced

Instructions

  • Bring a deep pan and heat a cup of oil in it. Slice the veggies including onions, ginger, and green chilies.
  • Throw the thinly sliced onions in the heated oil in the skillet and then cook for 2-3 minutes until the onions get translucent.
  • Don’t let the onion turn brown as you are making white Chicken Korma. Add chicken in these soft onions and cook until it is no longer red.
  • At this point in time, add the ginger garlic paste. Stir and fry the dish for 1-2 minutes.
  • Then to add the spice and flavor, put in turmeric powder, salt, nutmeg powder, whole black pepper. Also, add the last but not the least ingredient called mace powder.
  • Continue stirring the whole mixture so that it will not get burnt.
  • Now add yogurt to your cooking skillet and mix with the rest of the mixture.
  • Throw the green chilies at the top. Cover the pan or skillet with its lid and cook. Make sure that your chicken has tenderized. Stir the mixture frequently.
  • Add a cup of water to the cooked dish. Bring the mixture to boil and in the end add cardamoms and white cumin seeds.
  • Finally pour in the kewra. Also through the thinly sliced ginger at the top. Turn the flame off.
  • Take the mixture out in your serving bowl. Serve hot with roti or Naan.

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