Chicken White Korma
The Chicken White Korma is a popular Indian dish that originated in the northern regions of India. The dish is made with chicken that has been spiced and cooked in a creamy sauce. The sauce is typically white but can also be colored with turmeric or green cardamom. The dish is typically served over basmati rice and garnished with fresh cilantro.
The Chicken White Korma was first created in Lucknow in Uttar Pradesh, India. The dish became popularized by the royal court of Emperor Akbar, who enjoyed it immensely. The Chicken White Korma has recently become popular throughout India, Pakistan and abroad.
So if you want to try the old traditional delicacy, then try our chef’s best secrets of chicken white korma recipe in Urdu and English languages.
- Chicken 1 kg (cut into 12 pieces)
- Oil 3 tbsp
- Onion 3 medium (sliced)
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Green chili paste 1 tbsp
- Almonds ground 1/4 cup
- Khoya grated 1/2 cup
- Yogurt 1 cup
- White pepper powder 1 tsp
- Cream 4 tbsp
- Green cardamom powder 1/2 tsp
- Almonds, slivered 5-6
- Pistachios, slivered 5-6
- Silver paper for garnishing
- Add oil to a pan and heat, while adding onions and sautéing until golden brown. Stir together ginger and garlic pastes. Sauté for five minutes with green chili paste. You can add almond paste, khoya, and yogurt to the mixture.
- On low heat, add the chicken pieces and cook for ten minutes, stirring occasionally, before adding the white pepper powder and thoroughly stirring.
- After adding one cup of water, covering the pan, and cooking the chicken, add the cream and stir.
- After two minutes, turn off the heat and stir in the green cardamom powder. You can top it with silver paper, almonds, or pistachios as a garnish.
- Serve hot alongside paratha or naan.