The luscious Thick Creamy Pakistani White Chicken Korma harmoniously combines a medley of ingredients, yet it assembles swiftly and delivers a delightful taste experience.
WHAT IS WHITE CHICKEN KORMA?
The Thick Creamy Pakistani White Chicken Korma is an amalgamation of carefully crafted pastes and an array of seasonings. Its luxurious creaminess is derived from the addition of heavy whipping cream. This recipe originated from Pakistan and India. What truly distinguishes this white korma from both Mutton Korma and regular Chicken Korma is its unique flavor profile and texture.
This Pakistani dinner recipe exudes opulence with its richer, silkier, and creamier consistency, presenting an ideal recipe to impress your guests effortlessly. Despite its lavish appearance, it's a surprisingly straightforward recipe that gives the impression of substantial effort invested.
DIFFERENCE BETWEEN WHITE KORMA AND WHITE HANDI?
White Korma has different spices and seasonings as compare to white 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 optimal storage, place it in the refrigerator where it will maintain its quality for 3-4 days. In case you opt for freezer storage, it will remain in excellent condition for 1-2 months. However, when it comes to reheating, it is advisable to thaw it overnight and reheat it on a stovetop rather than using a microwave for the best results.
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 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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