Special White Chicken Korma Recipe: A Creamy, Flavorful Delight
White Chicken Korma is a delightful North Indian and Mughlai dish known for its rich, creamy texture and subtle flavors. This variation omits the red chili powder and turmeric used in most curries, giving it a lighter, whiter appearance while packing in spices and flavors that make it absolutely irresistible. Perfect for family dinners or special occasions, this recipe is both easy and sophisticated.
Ingredients:
To make a serving for 4, gather the following ingredients:
- Chicken: 500 grams, preferably with bones for deeper flavor
- Yogurt (curd): 1 cup (preferably thick and unsweetened)
- Cream: ½ cup
- Onions: 2 medium-sized, thinly sliced
- Ginger-Garlic Paste: 2 tablespoons
- Green Cardamoms: 4-5
- Cloves: 3-4
- Cinnamon: 1 small stick
- Bay Leaf: 1
- Green Chilies: 3-4, slit (adjust to your spice level)
- Cashews: 10-12, soaked in warm water and blended into a paste
- Almonds: 8-10, soaked and blended into a paste (optional but adds richness)
- Ghee (clarified butter): 3-4 tablespoons
- Salt: To taste
- Fresh Coriander Leaves: For garnishing
Cooking Instructions:
- Marinate the Chicken
Begin by marinating the chicken with yogurt, half of the ginger-garlic paste, and a pinch of salt. Let it sit for at least 30 minutes. This step ensures that the chicken becomes tender and absorbs the flavors well. - Fry the Onions
Heat ghee in a large, heavy-bottomed pan over medium heat. Add the sliced onions and cook until they become golden brown and caramelized. This will take around 10-15 minutes. Stir frequently to prevent them from burning. Once done, remove half of the fried onions and set them aside for garnishing later. - Spice Infusion
In the same ghee, add green cardamoms, cloves, bay leaf, and cinnamon. Sauté them briefly, allowing the spices to release their aroma into the ghee. This spice infusion is key to enhancing the korma’s flavor. - Add Ginger-Garlic and Green Chilies
Add the remaining ginger-garlic paste to the pan, followed by the green chilies. Sauté for 2-3 minutes until the raw aroma dissipates. This gives the dish its subtle heat without overwhelming the creamy base. - Cook the Chicken
Add the marinated chicken to the pan, stirring to coat each piece with the spices. Sear the chicken until it turns opaque and starts to release its juices. This should take about 5-7 minutes. - Prepare the Gravy Base
Now, add the cashew and almond pastes. Mix well and cook on a low flame for about 3-4 minutes, allowing the nuts to blend and thicken the gravy. Stir in the cream and a bit of salt to taste. Adjust the cream based on your preferred richness level; you may add more if desired. - Simmering for Perfection
Lower the flame, cover the pan, and let the chicken simmer gently for 15-20 minutes. Stir occasionally to prevent sticking. The korma will develop its creamy consistency as the chicken becomes tender and absorbs the flavors from the sauce. - Finishing Touches
Once the chicken is fully cooked, give it a final taste and adjust salt if needed. The gravy should be thick, creamy, and white. Garnish with the reserved fried onions and fresh coriander leaves for added flavor and visual appeal. - Serve and Enjoy
Serve this special White Chicken Korma hot with naan, parathas, or basmati rice. The mild, nutty flavors of the dish make it an excellent choice for those who love rich gravies but prefer a milder spice level.
Tips for the Perfect White Chicken Korma:
- Cashew and Almond Paste: The nuts provide a natural creaminess to the dish without relying too heavily on dairy. If you want a lighter korma, skip the cream and increase the quantity of cashews instead.
- Low Flame Cooking: Keeping the heat low while simmering helps prevent the yogurt from curdling, ensuring a smooth, creamy gravy.
- Fried Onions: Caramelizing onions until golden brown is essential to achieving the perfect korma texture and flavor. Don’t rush this step, as it contributes to the depth and sweetness in the dish.
Nutritional Information (Per Serving):
- Calories: Approximately 450 kcal
- Protein: 22 grams
- Carbohydrates: 15 grams
- Fats: 35 grams
White Chicken Korma is a special treat for any occasion. It’s rich, creamy, and mild, showcasing the delicate balance of spices without overpowering heat. Whether you’re new to Indian cooking or looking to try a new variation, this korma recipe is a simple yet delicious option to explore.
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