White Chicken Korma (Creamy Flavor)
This white chicken korma recipe will teach you to make a creamy, umami, savory, and robust korma that will satisfy your palate. This recipe doesn’t require hard-to-find spices; only black pepper, dairy cream, and yogurt contribute to the taste.
Yesterday, a pleasant aroma frequently wafted around my kitchen, and guess what? This aroma came from the wok containing white chicken korma. This white korma is near to my heart because of its buttery taste and robust flavors.
Unlike simple chicken korma, this one is not drenched in oil. Instead, it features a white creamy layer on chicken pieces with a slight amount of oil. The overpowering taste comes from black pepper and garlic, making it more aromatic dish like Black pepper chicken.
Today’s recipe is very straightforward like Chicken curry: I will make this subtle white chicken korma with limited spices and cream. I’m sure it will make you to lick your plate. So, stick with today’s recipe to get the most out of it.
Why You Will Love White Chicken Korma?
- Creamy & Umami: If you’re tired of trying tangy chicken recipes, don’t worry. White chicken korma is the ultimate recipe for satisfying your cravings for umami chicken delight.
- Robust Flavors: The korma’s robust flavor is disseminated along with the creaminess, making the recipe more cherished and appetizing. The robust taste comes from ginger and black pepper.
- Easy To Make: Literally, this recipe is a breeze, with no need for any hard-to-find spices and no fully advanced culinary methods; I mean, this is more like a dump-and-go recipe that saves your time and money.
- One-of-a-kind Recipe: Chicken Korma is a special and unique recipe for me. None of the other chicken recipes can taste like this one. We occasionally enjoy this korma in Pakistan at weddings, ceremonies, or functions. Similarly, I hardly make it once a week because I am puzzled by many other tangy recipes.
What Is Chicken Korma?
White chicken korma is a new version of traditional chicken korma, an old culinary tradition from the Mughal era. This cuisine is also considered an old-fashioned chicken recipe with a subtle taste and unique aroma.
Unlike ordinary chicken korma, white chicken korma is cooked without tomatoes. We sauté onions and then infuse their taste into the chicken pieces. Some authentic and traditional spices are the ingredients that make this recipe a true Mughal cuisine. The taste of this Chicken curry is much similar to Butter chicken.
Typically, chicken korma is served with roti or chapati. The juicy, tender, and creamy chicken is always soul-soothing.
Ingredients:
- Chicken: This recipe uses a mix of boneless and bone-in chicken. However, you can stick with bone-in chicken for extra tenderness and juiciness.
- Onion: I’ve finely chopped the onion in a chopper; you can do a similar thing with a knife. But remember that onion is our main ingredient, and you can’t ignore it because this brings a savory flavor profile to the curry.
- Ginger & Garlic Paste: You must use garlic and ginger paste to bring an intense and bold flavor. I’ve also chopped an extra bulb of ginger for garnishing.
- Green chilies: You should also use some green chilies to make the stew fiery. In addition, the green chilies will be used for garnishing purposes.
- Black Cardamom & Cumin Powder: I’m not using too many spices in white chicken korma. But black cardamom and cumin powder are essential for a strong flavor profile, so don’t ignore them.
- Yogurt: Yogurt is a key ingredient in white chicken korma; it changes the hue and adds an umami taste.
- Cream: I’m using store-bought dairy cream for this recipe. Creaminess is essential in white chicken korma; I can’t live without it. The creamy flavor will make every bite so much soul-soothing.
Instructions:
- Saute Onions: First, heat the wok or pan and add the oil. You can also add ghee if you want a thicker and denser gravy. After that, sauté the onions for 2 minutes on medium flame until they are lightly golden.
- Add Garlic, Ginger, & Masala: I’m adding garlic-ginger paste and garam masala to infuse the gravy with real flavor. Keep the flame at medium and stir the mixture well for at least one minute. At this step, a delicious aroma will waft through your kitchen.
- Add Chicken:Our masala is now ready; include the chicken in the pan and mix it well so it is perfectly above the chicken pieces. You can also add a splash of water for easy mixing. Wait for 2 minutes until the color of the chicken changes.
- Blend Black Pepper: The flavor of garam masala has now fully penetrated the chicken. Next, you need to add the black pepper– the real ingredient- making the curry more savory, mildly spicy, and enchanting with earthy warmth. Stir it gently and let it simmer for 1 minute.
- Add Yogurt: Blend the yogurt into korma to change the color and make it creamy. Here, you have to simmer it for 5 minutes; the moisture of the yogurt will start to penetrate the chicken pieces, making it juicier and softer. I prefer to close the lid and stir occasionally.
- Now open the lid and add half a cup of water to the curry. Don’t worry; the water won’t disturb the recipe. Here, the waterworks to make enough gravy and infuse the spices. Let it simmer for one minute.
- Add Cream: Next, add the dairy cream. This cream is a real deal, and I bet you will like the taste of this ingredient. Nonetheless, I’m also sprinkling ginger slices and green chilies for garnishing at this stage.
Nabeela Pro Tip
- White chicken korma is not tangy and spicier than other chicken recipes, so avoid adding tangy spices.
- Sprinkle a bit of cream in your white chicken korma for that extra umami and soothing richness. No cream? A butter cube works wonders.
- Go easy on the water in the white chicken korma recipe; a little goes a long way. Just add half a cup of water in step 6 to achieve the desired consistency.
- If you like more oily gravy, use ghee instead of oil. Ghee makes the gravy denser and tastier.
Check Out: How To Store White Chicken Korma
I don’t recommend storing white chicken korma for longer because lumps start forming on the surface of the curry. But you can still store it in your fridge, and to reuse it, just heat it on the stove and add a splash of water to maintain the subtle consistency.
What To Serve With White Chicken Korma?
In Pakistan, people love to eat white chicken korma with naan, roti, or chapati. Don’t forget to serve mint chutney, Raita, or pickles for a tangy flavor.
White Chicken Korma
This white chicken korma recipe will teach you to make a creamy, umami, savory, and robust korma that will satisfy your palate. This recipe doesn't require hard-to-find spices; only black pepper, dairy cream, and yogurt contribute to the taste.Ingredients
- 1.5 lbs Chicken
- Onions
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- One bowl yogurt
- 1 tbsp Cumin seeds
- 1 tbsp Black Pepper Powder
- 1 tbsp Salt
- Half ginger bulb for garnishing
- 3 Green Chiles for garnishing
- 3 tbsp Dairy Cream
Instructions
Video
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