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
- First, I heat the pan and add the oil. Sauté onions for 2 mins until golden.
- To elevate the gravy, I'm adding garlic-ginger paste and garam masala. Keep the flame medium, and stir for a moment, savor the enticing aroma.
- Toss the chicken and mix well so it is coated perfectly. Pour a splash of water. It helps the mixture blend easily. Now, wait 2 minutes for that golden hue.
- Now, my chicken's soaked up the garam masala goodness. Time for the real deal – black pepper. It adds zest, mild spice, and a comforting warmth. Stir gently and simmer for a minute.
- Add the yogurt to the korma; it will transform the color and add creaminess. Simmer for 5 minutes; the yogurt's moisture enhances the juiciness and tenderness of the chicken pieces. Also, cover the top so that spices infuse better.
- Lift the lid, and pour half a cup of water. Simmer for a minute.
- Now, I'm adding the dairy cream; it's a real game-changer, and trust me, you'll love the taste it brings. Also, I'm sprinkling some ginger slices and green chilies for that final garnish.
Video
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