Exploring the Delightful Flavors of White Chicken Korma

Delicious Creamy White Chicken Korma Recipe

Introduction:

When it comes to comfort food, few dishes can compete with the rich, creamy goodness of a perfectly prepared chicken korma. Originating from the Mughal cuisine of the Indian subcontinent, korma has become a favorite dish across the world due to its aromatic spices and delicious texture. While traditional korma recipes often feature brown gravy, today I'm excited to share with you a delightful twist on this classic: white chicken korma. This recipe offers a unique flavor profile that is sure to impress your family and guests alike.

Ingredients:

For the pickle:

1 kg boneless chicken, cut into cubes.

1 cup yogurt

Ginger garlic paste 2 tbsp

1 teaspoon of salt

1 teaspoon ground black pepper

1 teaspoon of ground coriander

1 teaspoon ground cumin

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

For Karma:

4 tablespoons ghee or clarified butter

2 onions, finely chopped

1 cup cashews, soaked in hot water for 30 minutes.

1 cup of milk

1 cup heavy cream

1 tablespoon of poppy seeds

1 tablespoon of white sesame seeds

1 teaspoon of white pepper

Salt to taste

Fresh coriander for garnish

Instructions:

1. Marinate the chicken:

In a large bowl, combine yogurt, ginger-garlic paste, salt, black pepper, coriander, cumin, cardamom, cinnamon, and nutmeg.

 Add the chicken cubes to the marinade and mix well until the chicken is evenly coated.

 Cover the bowl and refrigerate for at least 2 hours, to allow the flavors to meld.

2. Prepare the cashew paste:

 Take out the soaked cashews and put them in a blender.

  Add a splash of milk and blend until you get a smooth paste. Set aside.

3. Cook the onions:

 Heat ghee in a large pan or pan over medium heat.

Add the finely chopped onions and fry until they turn golden brown and caramelized, stirring occasionally. This process may take about 10-15 minutes.

4. Blend the onion mixture:

When the onions are caramelized, remove them from the pan and transfer them to a blender.

 Add poppy seeds, white sesame seeds, and a splash of milk. Blend until you get a smooth paste.

5. Cook the Chicken:

 Add the marinated chicken with the marinade to the same skillet used for the onions.

Cook the chicken over medium heat until tender, stirring occasionally. It usually takes 15-20 minutes.

6. Add cashew paste:

 After the chicken is cooked, add the prepared cashew paste.

 Stir well to combine and cook for another 5 minutes, so the flavors blend.

7. Finish with cream:

 Pour in the heavy cream and mix gently with the chicken and cashew mixture.

 Allow the korma to simmer for a few more minutes until it reaches your desired consistency.

 Season by adding white pepper and salt to taste.

8. Serve:

 After the korma is ready, garnish it with fresh coriander leaves.

 Serve hot with steamed rice, naan, or your favorite roti.

Result:

This white chicken korma recipe offers a delightful departure from the traditional brown gravy version, yet retains the essence of a classic korma with its rich and creamy texture. The combination of aromatic spices, creamy cashew paste, and tender chicken creates a symphony of flavors that sings to your taste buds. Whether you're cooking for a special occasion or just craving comfort food, this recipe is sure to become a favorite in your cooking repertoire. Give it a try, and let the creamy goodness of White Chicken Korma elevate your dining experience!