Thick Creamy Pakistani White Chicken Korma
Thick Creamy Pakistani White Chicken Korma is a rich curry. It comes together really fast. Enjoy it with a fresh naan or a Sheermal.
Servings: 4 people
Calories: 74kcal
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.
Video
Nutrition
Serving: 1serving | Calories: 74kcal | Carbohydrates: 1g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 71mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg