White Chicken Korma Recipe 

Ingredients:

For the White Chicken Korma:

• 500g chicken (preferably boneless, cut into medium pieces)
• 3 tablespoons ghee or vegetable oil
• 1 bay leaf
• 3-4 green cardamom pods
• 1-inch cinnamon stick
• 4-5 cloves
• 1 teaspoon cumin seeds
• 2 medium onions, thinly sliced
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies (slit, for mild heat, optional)
• ½ teaspoon black pepper powder
• ½ teaspoon garam masala
• ¼ teaspoon cardamom powder
• Salt to taste

For the White Gravy:

• ½ cup plain yogurt (whisked)
• ¼ cup cashew nuts (soaked in warm water for 20 minutes, then blended into a smooth paste)
• ¼ cup fresh cream (optional, for extra richness)
• 1 tablespoon poppy seeds (soaked and blended with the cashews, optional)

Garnish:

• 1 tablespoon chopped fresh coriander (optional)
• 1 tablespoon silvered almonds or cashews

Instructions:

1. Marinate the Chicken:

1. Marinate the chicken: Mix the chicken pieces with ½ cup yogurt, ½ teaspoon of black pepper, and a pinch of salt. Let it marinate for at least 30 minutes to an hour for best flavor.

2. Prepare the Base:

1. Heat ghee or oil: In a heavy-bottomed pan, heat ghee or oil over medium heat.
2. Add whole spices: Add the bay leaf, green cardamom, cinnamon stick, cloves, and cumin seeds. Sauté for a minute until fragrant.
3. Cook the onions: Add the thinly sliced onions and sauté until they turn soft and golden brown, about 8-10 minutes. This step is important for flavor.

3. Add the Chicken and Spices:

1. Add the ginger-garlic paste: Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
2. Add marinated chicken: Add the marinated chicken to the pan, along with the green chilies (if using). Sauté the chicken on medium heat until it starts turning white and lightly browned.
3. Add spices: Add black pepper powder, garam masala, and cardamom powder. Stir well.

4. Prepare the White Gravy:

1. Add cashew paste: Add the prepared cashew paste (and poppy seed paste if using) to the pan. Stir well to combine with the chicken.
2. Add yogurt: Lower the heat and gradually stir in the whisked yogurt, a little at a time, to prevent curdling. Keep stirring continuously.
3. Simmer: Add about ½ to 1 cup of water, stir, and cover the pan. Let it simmer on low heat for 15-20 minutes, until the chicken is tender and the flavors meld together.

5. Finish the Korma:

1. Optional cream: For a richer flavor, stir in fresh cream during the last 5 minutes of cooking.
2. Check seasoning: Taste and adjust salt and pepper.

6. Serve:

1. Garnish: Garnish with chopped fresh coriander and slivers of almonds or cashews for a luxurious touch.
2. Serve: Serve hot with naan, roti, or steamed basmati rice.

Tips:

• Soaking cashews and blending them into a smooth paste gives the korma its creamy texture.
• To avoid the yogurt curdling, ensure it is at room temperature and whisk it well before adding.

Enjoy the mild, creamy, and luxurious flavors of White Chicken Korma!