CHICKEN WHITE KORMA

AuthorAwan
RatingDifficultyIntermediate
chicken-white-korma
Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
 ½ kg Chicken
PASTE 1
 1 tbsp ginger paste
 1 tbsp garlic paste
 1 tbsp green chilli paste
 1 medium onion, cut in chunks
PASTE 2
 ¼ cup almond without skin
 ¼ cup desiccated coconut
SPICES
 6 black pepper
 4 clove
 4 green cardamom, crushed
 1 black cardamom
 1 inch cinnamon
 4 round red chili
 1 tsp cumin, roasted and crushed
 1 tsp coriander powder
OTHER
 ½ cup vegetable oil
 1 medium onion, sliced
 250 g yogurt
 ½ cup water
 ¼ cup cream, optional
 ¼ tsp Garam Masala Powder
 ¼ tsp black pepper
PASTE 1 Preparation
1

Make a fine paste of green chilies, ginger, garlic and onion.

PASTE 2 Preparation
2

Dry roast almonds and let it cool for a moment.

3

Grind almonds and coconut into paste.

4

Add some milk if required to make a paste.

KORMA Preparation
5

Fry sliced onions in oil until golden brown and put aside for garnish.

6

Fry black pepper, clove, green cardamom, black cardamom and round red chili in oil for 30 seconds.

7

Add cumin, coriander powder, stir and add paste-1 immediately.

8

Fry until color changes and oil separates.

9

Add chicken and fry with constant stirring until color of chicken has change from pink to brown.

10

Add paste-2, yogurt and salt.

11

Cover and cook for quarter-hour on medium flame.

12

Add cream, black pepper powder and every one spice powder, stir well.

13

Add ½ cup water for gravy.

14

Cook on medium low flame until oil separates.

15

Garnish with fried onions and almond slices.

16

Delicious white korma is prepared to serve.

Ingredients

 ½ kg Chicken
PASTE 1
 1 tbsp ginger paste
 1 tbsp garlic paste
 1 tbsp green chilli paste
 1 medium onion, cut in chunks
PASTE 2
 ¼ cup almond without skin
 ¼ cup desiccated coconut
SPICES
 6 black pepper
 4 clove
 4 green cardamom, crushed
 1 black cardamom
 1 inch cinnamon
 4 round red chili
 1 tsp cumin, roasted and crushed
 1 tsp coriander powder
OTHER
 ½ cup vegetable oil
 1 medium onion, sliced
 250 g yogurt
 ½ cup water
 ¼ cup cream, optional
 ¼ tsp Garam Masala Powder
 ¼ tsp black pepper

Directions

PASTE 1 Preparation
1

Make a fine paste of green chilies, ginger, garlic and onion.

PASTE 2 Preparation
2

Dry roast almonds and let it cool for a moment.

3

Grind almonds and coconut into paste.

4

Add some milk if required to make a paste.

KORMA Preparation
5

Fry sliced onions in oil until golden brown and put aside for garnish.

6

Fry black pepper, clove, green cardamom, black cardamom and round red chili in oil for 30 seconds.

7

Add cumin, coriander powder, stir and add paste-1 immediately.

8

Fry until color changes and oil separates.

9

Add chicken and fry with constant stirring until color of chicken has change from pink to brown.

10

Add paste-2, yogurt and salt.

11

Cover and cook for quarter-hour on medium flame.

12

Add cream, black pepper powder and every one spice powder, stir well.

13

Add ½ cup water for gravy.

14

Cook on medium low flame until oil separates.

15

Garnish with fried onions and almond slices.

16

Delicious white korma is prepared to serve.

CHICKEN WHITE KORMA
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