White Chicken Korma

Today I am sharing a delicious White Chicken Korma recipe. Are you wondering why it’s called white chicken? The reason is because this recipe doesn’t include turmeric powder and red chili powder. These two spices are what normally give Pakistani chicken dishes their vibrant reddish color. So without them, the dish is more white in color. This dish is basically a unique twist to a normal chicken karahi.

This dish includes many different whole spices. If you are not familiar with some of the spices or don’t know where you can find them, check out the Spices page on my blog, where I talk more about the spices that you might see in Pakistani cuisine as well as links to where you can find them easily.

You start off with frying up the onions and the whole spices and then continue to add the ingredients to the pan step by step. This dish makes a delicious meal to serve alongside rice or with naan!

Directions

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  1. Heat the oil in a large pan and add the onions. Fry the onions on medium high heat until they become golden brown in color.
  2. Remove onions from pan and spread out on a plate to crisp up.
  3. Add the whole spices (black cardamom, green cardamom, cinnamon, cloves, black pepper corns, cumin seeds) to the oil in the pan and fry until you can smell the aroma of the spices on medium high heat.
  4. Add the cut up chicken along with the ginger and garlic paste to the pan and fry until the chicken changes in color. This should take 5-6 minutes. Lower the heat a little if necessary.
  5. Add in the crushed red chili flakes, salt, and cut green chilies along with the garam masala powder.
  6. Keep stirring to incorporate all the ingredients. This should take about another 5 minutes.
  7. Add the yogurt and ground almonds in milk mixture to the pan and continue stirring and allow the chicken to keep cooking. TIP: You can use an instant thermometer to tell when the chicken is done.
  8. Add the cream, white pepper powder, and an extra cup of water if you want to thin out the curry sauce.
  9. Wait for the boil to come and then cook on low heat covered for another 3 minutes.
  10. Remove the lid from the pan and serve hot with fresh naan or alongside rice.

Storage: You can store this in an airtight container in the refrigerator for up to a week.