Ready to devour White chicken korma, a rich variety of traditional red korma? The 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.
Updated: The recipe was updated with an easier method and fresher pho graphs.
Make this rich creamy white chicken korma that will be a show stopper at your next desi party. It is creamy and not laden with many spices. Rich and with coconut deliciousness. Wait! Coconut hater can use cream.
Hey there! Did you know many people get confused between white korma, white karahi, and white handi ? Some people think all are the same and they end up mixing ingredients.
Although ingredients are similar they have different aromas and appearances. All karahi, korma, or handi can be made with chicken, beef , mutton, or lamb.
- Ingredient
- How to make it?
- 📖 Recipe
- 💬 Comments
The white korma is the white version of the traditional red chicken korma . It is made with onion paste, a variety of garam masala, cashew or almond paste, and yogurt. It has softer notes of kewra and cardamom aroma compared to the traditional korma.
Ingredient
The recipe makes the best white korma because it is not laden with tons of spices that make it heavy like traditional korma. It is made in just one pot and the recipe is straight away with clear steps. It is rich and creamy with so many delicious and creamy ingredients going in the recipe.
The ingredients for white korma (also called white kurma and white qorma) are clearly labeled that are
- Chicken : Bone-in chicken tastes best in a korma. You can make this recipe with meatballs and mutton as well.
- Chili, ginger, garlic: You blend these together if making a fresh paste.
- Onion : Cut onion into the small cube and then blend until smooth.
- Whole Spices: I used these basic whole spices like black cardamom, cloves, cinnamon, and star anise. If you do not have any spice just skip it.
- Ground Spices : I used cumin powder, garam masala powder, white pepper, and green cardamom powder.
- 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 cream in this recipe. I made the coconut cream, by mixing about 4 tablespoons of coconut powder with little water. I’ve tried this recipe with dairy cream as well it tastes great either way.
- Yogurt : Use plain unsweetened yogurt.
- Oil
How to make it?
So honestly, the recipe is so simple and the step collages are so well labeled, I have this gut feeling, you will skip reading the text. See I caught you! Make sure to check the pro tips as I promise they will save you from making mistakes and bring out the expert chef in you.
- In a pan heat oil and fry whole spices for 1 minute and let the spices crackle. Pro tip: You’ll see the cloves swell a bit.
- Immediately, add onion paste so spices do not burn and lose their flavors.
- For the onion paste for 2-3 minutes until its color changes and the onion water dries. Be patient and do not jump to the next step quickly. Add the ground spices and give it a stir.
- Time to add the chicken. Stir fry chicken until it changes its color and you see some golden marks on it.
- Add water, and mix to loosen spices from the sides of the pan. Then cover the pot and 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.
How to serve?
Serve white korma with naan or garlic naan for best taste. Always pair it with a fresh salad like sliced onions, cucumber, and tomato.
Other chicken curry recipes
- Chicken Nihari Recipe
- Hariyali Chicken Curry
- Chicken Karahi Recipe
- White Chicken Karahi
📖 Recipe
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 Information
White Chicken Korma
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.
