White Chicken Korma

 

White Chicken Korma is a rich, creamy gravy dish that's full of flavour yet surprisingly easy to prepare. Made with just a handful of simple ingredients, this delicious dish comes together effortlessly while delivering restaurant-style taste at home. Its smooth, mildly spiced gravy coats tender chicken beautifully, making every bite irresistible. Whether you're cooking for a family meal or a special occasion, this recipe is sure to leave everyone licking their fingers. Serve it hot with soft chapati or roti for a comforting and satisfying meal.

Ingredients:

• Chicken: 1/2 kg (chopped into big pieces)
  
• Whole Garam Masalas: 
  Cinamon: 2-3 inch stick
  Black Pepper: 10-12
  Green Cardamom (Chhoti Elaichi): 6-7
  Black Cardamom (Badi Elaichi): 1
  Clove: 5-6
• Green Chillies: 4
• Onions: 2
• Ginger Paste: 1 tsp
• Garlic: 8-10 cloves
• Sugar:1 tbsp
• Curd (Dahi): 1/2 Cup
• Fresh Cream (Malai): 4 tbsp
• Cashew Nuts (Kaaju): 20
• Milk: 1/2 Cup
• Garam Masala Powder: 1 tsp
• Black Pepper Powder: 1/2 tsp
• Coriander Leaves for garnishing
• Oil for frying (5-6 tbsp)
• Salt to taste

Method:

• Grind Cashew Nuts with milk in a mixer and keep it aside.
• Whisk the curd to make it smooth and keep it aside.
• Heat oil in a utensil and add finely chopped garlic and whole garam masalas to it. 
• Add whole green chillies to it and let it fry for half a minute and then add finely chopped onions, salt and sugar to it. Fry them till the onions turn soft.
• Add pieces of chicken to the onion mixture, mix well and let it cook, covering it with a lid.
• Once it is 80% done, add ginger paste and black pepper powder to it and let it fry for a minute or two.
• Now, add the cashew mixture, fresh cream and curd to the chicken and mix well. Cover it with a lid and let it cook till it's almost done. 
• Now add Garam Masala Powder to it and let it cook till the chicken is done.
• Right before turning off the stove, garnish it with finely chopped coriander leaves.
  
  
  

Tip: You know the chicken is well-cooked when the oil separates from the mixture and comes to the top.