The rich, creamy Pakistani White Chicken Korma blends a variety of ingredients effortlessly, coming together quickly to provide a delicious taste experience.
WHAT IS WHITE CHICKEN KORMA?
The Thick Creamy Pakistani White Chicken Korma is a special recipe made with onion and cashew pastes and a mix of spices. It gets its creamy texture from heavy whipping cream. This recipe comes from Pakistan and India. What makes this white korma different from Mutton Korma and regular Chicken Korma is its unique taste and super smooth texture.
This Pakistani main dish recipe looks fancy with its rich, smooth, and creamy texture, making it the perfect recipe to wow your guests with ease. Even though it appears lavish, it's actually a simple recipe that seems like it took a lot of effort to prepare.
DIFFERENCE BETWEEN WHITE KORMA AND WHITE HANDI?
White Korma has different spices and seasonings as compare to White Chicken Handi. Both difference has different methods of cooking.
INGREDIENTS
- Chicken- When preparing any variety of Korma, it is advisable to opt for chicken quarters rather than boneless chicken pieces.
- Onion paste- You have the option to utilize store-bought or craft your own from scratch.
- Cashew paste- The creation of cashew paste is of paramount importance, contributing significantly to both the flavor and texture of the dish.
HOW TO MAKE WHITE CHICKEN KORMA?
Cover and let it cook.
Add cashew paste.
Mix it should look like this.
Add heavy whipping cream.
Mix well.
Garnish with ginger.
HOW TO STORE IT?
For the best storage, keep it in the refrigerator, where it will stay fresh for 3-4 days. If you choose to freeze it, it will stay in great condition for 1-2 months. When reheating, it's best to thaw it overnight and warm it on the stovetop rather than in the microwave for the best results.
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Let's Make White Chicken Korma!!!
Thick Creamy Pakistani White Chicken Korma
Ingredients
- 1 lbs chicken quarters
- ¾ cup olive oil
- 1 cup yogurt
- ½ tsp kewra essence
- ¼ tsp water
- ⅓ cup heavy whipping cream
Onion paste
- 2 medium onion
- 2 tbsp water
Cashew paste
- ½ cup cashews
- 2 tbsp water
Whole spices
- 2 black cardamoms
- 1 bay leaf
- 6 cloves
- 5 green cardamoms
- ½ cinnamon stick
- 6 black pepper
- 1 tsp cumin seeds
Powdered spices
- 2 tbsp coriander powder
- 2 tsp red chili powder
- ¼ tsp garam masala powder
- ½ tsp white pepper powder
- 1 tsp kosher salt
Mace and Nutmeg Mixture
- ⅛ tsp nutmeg
- 2 pieces mace
Instructions
Make the pastes
- Make the nutmeg and mace mixture and set aside.
- Make the onion paste and set aside.
- Make the cashew paste and set aside.
Korma
- In a medium size pot, on medium heat, add oil and let it heat up.
- Add whole spices and let it sizzle for 10 seconds.
- Now next add onion paste.
- Add ginger garlic paste and mix it well for 10 seconds.
- Next add chicken.
- Add yogurt and mix
- Now add powder spices, salt, and nutmeg & mace mixture.
- Now mix well.
- Cover the lid and let it cook for 10 minutes or until the chicken is fully cooked.
- Add cashew paste and mix well.
- Next add Kewra and mix well.
- Add garam masala powder and mix well.
- Garnish with ginger.
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