White Chicken Korma (Creamy Flavor)

This hearty white chicken korma recipe is a masterclass in balancing bold flavors with subtle spice. Unlike many kormas that rely on complex spice blends, this one’s robust taste comes from a trifecta of dairy cream, yogurt, and black pepper. The result is a creamy, savory, and umami dish that will leave you wanting more.

As I cooked up the wok full of white chicken korma, the aroma wafting through my kitchen was nothing short of intoxicating. And it’s no wonder – this recipe is a personal favorite of mine, thanks to its rich, buttery flavor and depth of taste.

What sets this dish apart from others is its lack of overindulgence in oil. Instead, the chicken pieces are smothered in a creamy white sauce with just a hint of oil, allowing the natural flavors of the ingredients to shine through. The real magic happens when you add the black pepper and garlic, which gives the dish a bold, aromatic flavor profile that’s reminiscent of Black Pepper Chicken.

Today’s recipe is all about simplicity and letting the quality of your ingredients do the heavy lifting. With just a few key players – including dairy cream, yogurt, and black pepper – you’ll be able to create a truly sublime white chicken korma that will have you scraping the sides of the plate.

Why You Will Love White Chicken Korma?

White chicken korma is an exceptional recipe that will satisfy your cravings for umami flavor. The dish’s robust taste, courtesy of ginger and black pepper, combines seamlessly with its creamy texture to create a truly appetizing experience.

What sets this recipe apart from others is its ease of preparation. You won’t need any hard-to-find spices or advanced cooking techniques; instead, you can simply ‘dump-and-go’ with the ingredients. This not only saves your time and money but also ensures that you can enjoy this delicious dish on a whim.

For me, white chicken korma is a one-of-a-kind recipe that I reserve for special occasions in Pakistan, such as weddings and ceremonies. But even for everyday meals, it’s a treat that I indulge in at least once a week to escape the monotony of other tangy recipes.

What Is Chicken Korma?

The traditional White chicken korma recipe is a modern take on the classic Mughal-era dish, distinguished by its subtle flavors and distinctive aroma. Unlike conventional chicken kormas, this version eschews tomatoes altogether, instead relying on sautéed onions to impart their rich flavor onto tender chicken pieces. The use of authentic spices adds an air of authenticity to this recipe, which shares a striking similarity with the beloved Butter Chicken. Typically served with roti or chapati, the succulent, creamy, and juicy chicken is sure to provide a comforting experience for the senses.

Instructions:

To create a flavorful and aromatic curry, start by heating your wok or pan with some oil – you can also add ghee for an even richer taste. Once the oil is hot, sauté the onions over medium heat for about 2 minutes, until they’re lightly golden and fragrant.

Next, add a spoonful of garlic-ginger paste and garam masala to infuse the gravy with depth and warmth. Stir well to combine and let it simmer for at least a minute, allowing the aromas to meld together.

Now it’s time to add the chicken to the pan, mixing it well so that it’s evenly coated with the spice blend. You can also add a splash of water to help things along, then wait for 2 minutes as the chicken absorbs the flavors and changes color.

With the masala fully incorporated into the chicken, it’s time to add some black pepper to give the curry its signature warmth and complexity. Stir gently and let it simmer for just a minute before moving on to the next step.

The yogurt is the game-changer here, adding creaminess and moisture to the dish as it simmers for 5 minutes. You can close the lid and stir occasionally to help things along – the result will be tender, juicy chicken in a rich and creamy sauce.

After the yogurt has had its chance to shine, add half a cup of water to the curry to create enough gravy and balance out the flavors. Let it simmer for just one more minute before moving on to the final touches.

Finally, stir in some dairy cream and garnish with slices of ginger and green chilies for a pop of color and added flavor. The result is a dish that’s both familiar and excitingly new – a true celebration of the rich flavors and aromas that make Indian cuisine so beloved.