White Chicken Korma

Name: White Chicken Korma
Total time: 2400 s
Yield: Serves 4-5 servings
Ingredients: Chicken – 2.2 lbs (1 kg); Yogurt – 1 cup (250 grams); 1/2 cup Soaked cashew and almond paste –; Ghee – 1/2 cup (1 bowl); 1 teaspoon Dried coconut powder –; 1/2 teaspoon Kewra water –; 2 teaspoons Poppy seed paste –; 2 Black cardamom –; 2 Green cardamom –; Cloves – 2 to 3; 7-8 Whole black peppercorns –; Bay leaves – 2; Cinnamon stick – 1/2 inch piece; 4 Onions, chopped –; 2 teaspoons Ginger-garlic paste –; Grated cheese – 1 cube (optional); as needed Water; Salt to taste; 2 Whole dried red chilies, broken –; 1 teaspoon White pepper powder –; 1 teaspoon Garam masala powder –; 1/2 teaspoon Chopped cilantro, for garnish –; Cashew pieces – 4 to 5 cashews, chopped

Name - Anuradha Mathur @Anuradhaskhajana

Jodhpur Rajasthan

White Chicken Korma gravy is a royal non-vegetarian dish that has been made since ancient times and is now often served at weddings. Chicken is cooked in ghee with yogurt, cashew and almond paste, and white pepper powder. It turns out very delicious.

Name - Anuradha Mathur @Anuradhaskhajana

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Ingredients

40 minutes

Serves 4-5 servings

Chicken – 2.2 lbs (1 kg)
Yogurt – 1 cup (250 grams)
1/2 cupSoaked cashew and almond paste –
Ghee – 1/2 cup (1 bowl)
1 teaspoonDried coconut powder –
1/2 teaspoonKewra water –
2 teaspoonsPoppy seed paste –
2Black cardamom –
2Green cardamom –
Cloves– 2 to 3
7-8Whole black peppercorns –
Bay leaves – 2
Cinnamon stick – 1/2 inch piece
4Onions, chopped –
2 teaspoonsGinger-garlic paste –
Grated cheese – 1 cube (optional)
as neededWater
Salt to taste
2Whole dried red chilies, broken –
1 teaspoonWhite pepper powder –
1 teaspoonGaram masala powder –
1/2 teaspoonChopped cilantro, for garnish –
Cashew pieces – 4 to 5 cashews, chopped

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Steps

40 minutes

1

First, clean and wash the chicken. Heat a large pan on the stove, add ghee, and let it heat up. Add all the whole spices and chopped onions, and sauté for about 2 minutes (do not brown). Then add the chicken and cook, stirring, until lightly browned.
2

While the chicken is frying, add poppy seed paste, coconut powder, and 5-6 chopped cashew pieces to the soaked cashew and almond paste. Set aside. After the chicken has cooked for 5 minutes, add white pepper powder and garam masala powder. Sauté on medium heat for another 2-3 minutes.
3

Next, add ginger-garlic paste and salt to the chicken, then add the yogurt. Cover and cook for 5 minutes. After 5 minutes, add the cashew-almond-poppy seed paste and a little water. Cook on low heat until the ghee rises to the top.
4

Once the chicken is cooked in the white gravy with the spices, add kewra water, mix well, turn off the heat, and cover for 5 minutes. The royal White Chicken Korma is ready. Transfer to a serving bowl.
5

To serve, grate cheese on top and garnish with chopped cilantro and cashew pieces. Serve hot and enjoy with others—everyone will love this delicious dish!
6

Note: Cheese is optional. I added it for extra flavor, but the dish tastes great even without it.