The easiest way to make a tasty White Chicken Korma – let’s see how to prepare White Chicken Korma.
- Chicken – 1/2 kg
- Oil – 100 ml
- Ginger Garlic paste – 1 tablespoon
- Lemon – 1/2
- Cumin powder – 1/4 tablespoon
- Coriander powder – 1/4 tablespoon
- Salt – 1/4 tablespoon
- Onion – 2 medium size (100 gm)
- Green chilli – 4
- Cashew – 10
- Badam – 10
- Curd – 150 ml
- Milk – 150 ml
- Bay leaf – 2
- Cinnamon – 2
- Cardamom – 2
- Clove – 2
- Coriander leaves – little pinch
- Mint leaves – little pinch
Things to be done before we start cooking
- Rinse ½ kg of chicken pieces in clean water. Repeat it again to clean thoroughly.
- Chop onions.
- Take 50g of peeled ginger and 25g of garlic, grind them until it becomes paste.
Steps to Prepare
Take a bowl and place the cleaned ½ kg chicken.
Now we need to add the below in the bowl –
a. Ginger garlic paste – 1 tablespoon
b. Cumin powder – ¼ tablespoon
c. Coriander powder – ¼ tablespoon
d. Iodized salt – ¼ tablespoon
e. Squeeze juice of half lemon
After adding the above 5 things, mix them well with chicken. Keep this bowl aside for now.
Place a suitable pan on the small burner. Keep the flame in low.
Pour 100 ml oil in the pan. Let it boil.
Add the chopped onions in pan with boiling oil. Stir continuously till onions turn light golden colour. Please note, onions should not turn brown (so that we will get white colour in korma).
a. Once onions turn golden colour, turn Off the burner.
b. Take Big Jar of our mixy.
c. Transfer the fried onions into that ‘big’ jar of mixy.
d. Add 10 cashew nuts into the jar.
e. Add 10 badam (peel the skin) into that jar.
f. Pour curd – 100 ml.
g. Pour milk – 100 ml.
h. Green chili – 4.
Grind these contents into a fine paste using mixy. Keep this paste aside.
Place the same pan that we used to fry onions on the burner. Need to add the below in the pan
a. Put one bay leaf (break into small pieces and add it)
b. Add cinnamon, cloves, cardamom – 3 each
c. Now, stir the contents in pan for 30 seconds.
(Please note we have not added any oil, we are using the left-out oil after frying onions).
Add the chicken (that was earlier mixed well with masala) to the pan.
Now put the below into the pan
a. Pour 50 ml of curd.
b. Pour 50 ml of milk.
c. Put little of coriander leaves and mint leaves.
Now, keep the burner in full flame.
Don’t use a lid to cover the pan.
Wait till the contents boil (approximately 1 minute).
After the contents come to boiling stage, keep the flame in LOW.
Place a lid on the pan. Let the contents get cooked in low flame for 8 to 10 minutes.
Stir the contents gently and occasionally.
Remove the lid.
Pour in the paste (grinded using mixy) into the pan.
Stir gently to mix well.
Again, close the lid. Flame should be in LOW.
Let the contents cook for 8 to 10 minutes.
Now, remove the lid.
Sprinkle ½ tablespoon of pepper powder. Turn the flame to HIGH for 10 to 15 seconds.
Stir the contents gently and thoroughly for just 10 seconds, so that pepper powder mixes well.
That’s all – our white chicken korma is ready to be served along with parotta or roti.
(We can also add just ¼ kg of chicken to this same level of spices to get more gravy)