Safed Chicken Korma
A luxurious Mughlai curry featuring tender chicken pieces simmered in a rich, creamy white gravy made from cashews, almonds, and yogurt. This mildly spiced, aromatic dish is perfect for special occasions.
For 4 servings
Prepare Gravy Pastes (15 minutes)
- Soak cashews and almonds in hot water for at least 20 minutes. After soaking, peel the skin off the almonds.
- Grind the soaked cashews and peeled almonds with 2-3 tablespoons of water into a very smooth, fine paste. Set aside.
- In a separate pot, bring 2 cups of water to a boil. Add the sliced onions and boil for 5-7 minutes until they become soft and translucent. Drain completely and let them cool.
- Once cooled, grind the boiled onions into a smooth paste without adding any water.
Marinate the Chicken (5 minutes + 30 minutes resting)
- In a large mixing bowl, combine the chicken pieces with whisked curd, ginger-garlic paste, white pepper powder, and 1 teaspoon of salt.
- Mix thoroughly to ensure each piece of chicken is well-coated.
- Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for best results.
Sauté the Aromatics and Pastes (10 minutes)
- Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- Add the whole spices: green cardamom, cloves, cinnamon stick, and bay leaf. Sauté for about 30 seconds until they release their aroma.
- Add the boiled onion paste to the pan. Cook on low-medium heat for 5-7 minutes, stirring frequently. The paste should be cooked through without browning to maintain the white color of the gravy.
Cook the Chicken (10 minutes)
- Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high.
- Sauté for 7-8 minutes, stirring occasionally, until the chicken is sealed and changes color from pink to white.
- Add the cashew-almond paste and slit green chilies. Reduce heat to low and cook for 3-4 minutes, stirring continuously to prevent the paste from sticking and burning.
Simmer and Finish the Korma (20 minutes)
- Pour in 250 ml of water and the remaining 0.25 teaspoon of salt. Stir well to combine everything.
- Bring the gravy to a gentle simmer. Cover the pan with a lid and cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through, and oil starts to separate at the edges.
- Turn the heat to the absolute lowest setting. Gently stir in the fresh cream and garam masala. Cook for just 1-2 minutes until heated through. Do not let the korma boil after adding cream.
- Turn off the heat, stir in the optional kewra water, and garnish with chopped coriander leaves. Let it rest for 5 minutes before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a perfectly white gravy, ensure you boil the onions until translucent and do not brown them while sautéing.
- 2Stir the nut paste continuously on low heat to prevent it from scorching, which can ruin the taste and color of the korma.
- 3Always add fresh cream at the end on very low heat and avoid boiling the gravy, as high temperatures can cause the cream to curdle.
- 4Using a heavy-bottomed pan is highly recommended to ensure even cooking and prevent the rich gravy from sticking to the bottom.
- 5For a richer flavor, you can replace the water with an equal amount of chicken stock or milk.
- 6Marinating the chicken for a few hours or overnight in the refrigerator will result in exceptionally tender and flavorful meat.
Adapt it for your goals.
Nut-Free Korma
Replace the cashew and almond paste with a paste made from 2 tablespoons of poppy seeds (khus khus) and 2 tablespoons of melon seeds (magaz), soaked and ground.
Vegetarian Korma (Navratan Korma)Vegetarian Korma (Navratan Korma)
Substitute chicken with 250g of paneer and 1.5 cups of mixed vegetables like carrots, peas, beans, and cauliflower. Add the paneer in the last 5 minutes of cooking.
Richer GravyRicher Gravy
For an even more decadent korma, use half milk and half water for the gravy, and increase the amount of fresh cream to 100 ml.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein that is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Contains Healthy Fats
The almonds and cashews in the gravy provide monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help manage cholesterol levels.
Energy Boosting
This dish offers a balanced combination of protein, fats, and carbohydrates, providing a sustained release of energy to keep you active.
Frequently asked questions
One serving of Safed Chicken Korma contains approximately 450-500 calories. The exact count can vary based on the cut of chicken used and the amount of ghee and cream.