White Chicken Korma

White Chicken Korma is a thick hearty curry that is perfect with naan or rice especially on special occasions.

White Chicken Korma is a great special occasion dish that is so rich, hearty and filling! Tender chicken covered in an absolutely yummy white korma curry. Nuts, fried onions, coconut milk and warm spices like cardamom, nutmeg, make for rich curry to impress your special guests. 

Although it may seem like lots of ingredients, it actually not too hard to make. Cook the chicken, blend the gravy ingredients and then cook together; with step by step guidance. Be sure to check out the tips section for a huge time savor trick for the chicken!

Get ready to impress your loved ones with this recipe, its easier than you think! You can do it, so lets get started.

Makes: 4-5 servings

Time: 60 mins 

Ingredients for Chicken:

  • 1 Whole Chicken, cut up into large pieces. (no skin)
  • 1 tbsp Ginger Garlic Paste (Adu lasen)
  •  1 tsp Salt
 Ingredients to blend for curry:
  • 4 tbsp cashew nuts
  • 4 tbsp almonds (pealed, no skin)
  • 1-1/2 cups of fried onions (bilisto)
  •  2 Cups yogurt
  • 1 cup water or use the broth from cooking the chicken
  • 1 cup coconut milk 

Other Ingredients for curry:

  • 2 tbsp oil or ghee
  • Optional: 5 or 6 curry leaves
  • 1 tbsp Ginger Garlic Paste
  • 1 bay leaf (tej patta)
  • 1/2 tsp whole cumin seeds (jeera)
  • 1 tsp nutmeg powder (jaifer)
  • 1 tsp Cardamom powder (elaichi)
  • 1 cinnamon stick (taj)
  • 1 whole large black elcho
  • 1/2 tsp salt
  • 1 tbsp Garam Masala powder
  • 1 tbsp Cumin Coriander powder (dhana jiru)
  • 1 tbsp White Korma powder masala (I like the Shan brand for this)
  • Optional: 1 tsp kewra water, pinch of saffron
  • Optional 1 tsp Kasuri methi 

 

 Method:
  1. First prep the chicken – clean, remove skin, cut up, dry.
  2. Add to the chicken, ginger garlic paste and salt and mix together. Cover and set aside for 15 mins to marinate.
  3. In a baking dish layout the chicken in a single layer and bake on 375 for 30 mins.
  4. Strain any liquid and set aside, we will use this in the next step.
  5. Next in a blender jar add all the ingredients and blend into a smooth paste. Be sure there are no bits or nuts left, should be smooth paste. Use 1 cup of broth from step 4 or 1 cup of water.
  6. Now in a large non stick pan on medium high heat, add oil, curry leaves, bay leaf, ginger garlic paste, and whole spices. Cook for a few mins till slightly turns color.
  7. Then add the blended nuts mixture to the pan, along with the powder spices. Stir well.
  8. Add the cooked chicken and stir well. Cover and cook for 15 mins stirring in between.
  9. Adjust water if you like the curry thinner, although kormas are supposed to be thick.
  10. At the end add the saffron, kewra water and methi and stir in.
  11. Serve hot right away with naan and rice.

 

Tips:

  • A HUGE tip to speed up this recipe is to use Rotisserie chicken!  Remove the skin, cut it up and add to gravy, its ready to go. 
  • To make it easier, I like to use fried onions although it makes the gravy a little brown not white.  If you want it whiter, you can use fresh raw white onion instead.
  • To prep ahead you can bake the chicken one day prior and store it and complete the dish on the day of the event.
  • IF you have any leftovers, you can freeze in an air tight container for up to 3 months. Thaw in the fridge overnight, and reheat on the stove really well till the gravy comes together again. When it thaws, the gravy will look curdled, but not to worry it is fine, Just reheat really well before serving.
  • For other vegetarian and non-vegetarian curry ideas, check out more recipes in the Curry Section.
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