White Chicken Korma Recipe:
White Chicken Korma:
White Chicken Korma, a delectable dish originating from the Indian subcontinent, is a creamy and aromatic delicacy that tantalizes the taste buds with its rich flavors. This dish is prepared by marinating chicken pieces in a blend of yogurt, ground spices, and nuts, then simmered in a luxurious sauce made from cashews, almonds, and coconut milk, resulting in a velvety texture and a hint of sweetness.
To make the best White Chicken Korma, start by marinating chicken pieces in a mixture of yogurt, ginger-garlic paste, and spices such as turmeric, coriander, and garam masala. Allow the chicken to marinate for at least an hour to absorb the flavors. In a separate pan, sauté onions until golden brown, then add a blend of cashews, almonds, and coconut milk, cooking until the mixture thickens. Add the marinated chicken to the sauce and simmer until the chicken is cooked through and tender.
Serve the White Chicken Korma hot, garnished with fresh cilantro and a sprinkle of toasted nuts. This dish pairs perfectly with steamed rice, naan bread, or roti. With its creamy texture and aromatic spices, White Chicken Korma is sure to impress your friends and family at any gathering.
How To Make White Chicken Korma:
Sure, here's a simple recipe for White Chicken Korma:
**Ingredients:**
- 500g chicken breast, diced
- 1 cup yogurt
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- 1-inch piece of ginger, minced
- 1/2 cup cashew nuts
- 1/4 cup almonds
- 2-3 green chilies, chopped (adjust to your spice preference)
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground black pepper
- Salt to taste
- 2 tablespoons oil or ghee
- Fresh coriander leaves for garnish
**Instructions:**
1. In a blender, grind the cashew nuts, almonds, and green chilies with a little water to form a smooth paste.
2. In a bowl, mix the yogurt with the ground nut paste, garam masala, ground cardamom, ground cinnamon, ground cloves, ground black pepper, and salt. Set aside.
3. Heat oil or in a pan medium heat. Add the chopped onions sauté until they turn golden brown.
4. Add the minced garlic and ginger, and sauté golden brown for another minute.
5. Add the diced chicken to the pan and cook until it's browned on all sides.
6. Pour in the yogurt and nut paste mixture, stirring well to combine.
7. Cover the pan and let the chicken cook on low heat for about 20-25 minutes, or until it's cooked through and the sauce has thickened.
8. Garnish with fresh chopped coriander leaves before serving.
9. Enjoy your delicious White Chicken Korma with rice or naan!
