Saying my kids adore creamy chicken curries barely scratches the surface of their obsession. It is also often requested in our home. In contrast to restaurant versions, we don’t like our korma sauce to be sweetish or laden with coconut flavors. We like ours mild, savory, creamy and rich!
What Is White Chicken Korma
Korma originally graced the shahi dastarkhwans (royal kitchens) of the mughal emperors. Steeped in aristocracy, mughlai cuisine is renowned for its sweet-smelling, unique spices, use of delicate herbs, generous use of nuts, and exotic ingredients like saffron or rose petals. There are so many kinds of korma recipes in south asian cuisine. While all of them have common ingredients such as yogurt, nuts and fried onions, it ultimately boils down to the selection of spices that decides the color of korma as well its flavor. T The ivory colored chicken shahi korma has a delightful blend of nutty flavors, the mild tanginess of yogurt, the sweetness of fried onions coupled with an enticing aroma of indian spices that make it a true standout among red hued chicken dishes. In contrast, there are also non creamy, spice laden versions such as this mutton korma.
About My Recipe
This chicken korma recipe is a bit different and concise from what I posted in 2014. Over the past 10 years, I’ve refined a slightly streamlined version of chicken korma, skipping the marination step and using fewer ingredients. You could call it a hybrid recipe—a blend of the traditional korma the taste of which I still remember from Karim’s in Delhi and the way it tastes in restaurants here in the U.S. I broke quite a few rules while developing this chicken korma curry recipe, but I promise that while it might not pass the test for authenticity, it tastes absolutely delicious! One thing I made sure to preserve, however, is that, like traditional korma, the flavors remain balanced and not overpowering so that the royal delicacy of the dish shines through. Here are a few highlights of my recipe.
Ingredients
Boneless Chicken Thighs - Skin on chicken is uncommom in indian curries so make sure that they are skinless. Cut the thighs in 2 inch pieces so that they don’t shrink to very small pieces. They stay juicy through the process of searing as well as while the chicken slow cooks in the korma sauce. Chicken breast might dry out. You could bone in chicken or “curry cut” in this recipe, just make sure to adjust the cooking time.
Main Ingrdients
Plain Yogurt- A must in any good korma! Make sure that the yogurt is not watery or too sour. Use full fat yogurt for a rich sauce. I use whole greek yogurt in my recipe. Fried Onions - Another must. You can make birista at home or use store bought. Make sure that the crispy onions at most American stores are coated in flour, we don’t want those. We want plain fried onions made with 2 ingredients - onions & oil. Cashew Paste - We are going to make a smooth, thick paste with raw cashews, white poppy seeds and melon seeds (char magaz) that will thicken the korma sauce and lend it richness. If you don’t have melon seeds, use sunflower seeds. Leave out white poppy seeds. I like to grind the green chilies instead of leaving them whole, however you can add them the way you like - whole, minced, slit in half or ground. Spices Whole Spices - In korma, the thurst is on sweet smelling spices such as green cardamom pods, mace, cinnamon stick and shah jeera(caraway seeds) to capture its delicate taste. Ground Spices - coriander powder (brings in a floral-citrusy taste), white pepper powder(gives the sauce a kick and preserves its color). We are also going to add a touch of turmeric powder to maintain the ivory color (else the korma sauce gets an unappetizing greenish tinge ). You could add a bit of yellow color instead of turmeric powder. We are going to finish with garam masala powder and fresh ground nutmeg.The latter elevates the creamy taste beautifully.
Other Ingredients
Ghee - For the shahi (royal) taste, cook your chicken korma in ghee. If not, use any neutral oil. Heavy Cream - adds the creamy richness - add more or less as you like. Kewra Water (Optional) - One of the highlights of korma is its aroma. My favorite place in New Delhi uses kewra (screw pine water) in their preperation and I do the same. You can easily find in any ethnic grocery store. A little goes a long way! You could use rose water if you wish.
Instructions
Preperation
Pat dry the chicken using paper towels. Make sure that the chicken is not cold when you start cooking.I usually pull it out of the refrigerator 30-45 minutes prior to cooking. In a small grinder jar, soak the cashews, melon seeds (if using) and white poppy seeds in ½ cup water for 10-15 minutes. Once soaked, drain and discard a little bit of water. Add the fennel seeds, green chilies and grind to a smooth paste. Keep near. This step can be done a day ahead. If you are using homemade fried onions, fry them and drain on a paper towel. Or use store bought fried onions. This step can be done a day ahead. Whisk the yogurt very well and let it sit on the kicten counter. The less close it is to room temperature, the lesser the chances of curdling.
Make The Korma Sauce
In a heavy bottomed cooking pot(4 qt or larger), heat up the ghee on low medium flame taking care it does not brown. Add all the whole spices, ginger paste and garlic paste. I also add 2 whole green chilies (optional) for flavor. Fry everything for 30-40 seconds or until the raw smell of ginger and garlic goes away. Take care that the color does not change. Next, bump to medium heat and add a splash of water to the pot. Add the chicken. Sprinkle ½ teaspoon salt. Now we will sear the chicken on low heat while stirring intermittently for next 5-7 minutes or until you see the chicken is not pink on outside. You do not need to brown the chicken, a light sear is enough. Keep the heat constant else the chicken will get too watery on low heat .
Once chicken is lightly seared, reduce heat to low and add the ground spices(except garam masala), beaten yogurt and fried onions to the chicken next. Mix well and continoualy keep stirring for 2-3 minutes else the yogurt will curdle.
Bump heat to low medium and then let the chicken cook with yogurt for 7-10 minutes. You may cover the pot if needed. As it cooks, you will see that the sauce is getting thin since water from yogurt and chicken is getting released. But don’t worry. Once the chicken is about 95% cooked, add 1 teaspoon salt along with the cashew paste we made earlier. Cover and let cook for another 6-8 minutes or until chicken is fully cooked. You will have to keep an eye and stir the korma often since cashew paste has a tendency to stick to the bottom of pot. At this point you can adjust the consistency by adding ¼ -⅓ cup water. Keep in mind that the korma sauce substantially thickens as it cools and rests so avoid making it to thick to begin with.
Uncover, taste and adjust the salt if needed. Mix in the heavy cream, sugar, garam masala, kasuri methi, kewra water and grated nutmeg. If desired, also add a sqeeze of lemon juice. Let simmer (don’t let boil after adding cream) for about 2-4 minutes on low heat. Your chicken korma is ready. Serve with naan or with jeera rice.
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