Safed Chicken Korma
A royal Mughlai dish where tender chicken is simmered in a velvety, aromatic white gravy. This Safed Chicken Korma skips the usual red chili and turmeric, relying instead on yogurt, cream, nuts, and fragrant whole spices for its signature pale color and delicate, rich flavor.
For 4 servings
- prep · ~15 min
Soak cashews and poppy seeds.
In a small bowl, soak cashew nuts and poppy seeds in warm water for 15 minutes. Drain and blend into a smooth, thick paste using a few tablespoons of fresh water.
- fry · ~18 min
Fry the onions until deep golden.
1.Heat ghee in a heavy-bottomed pan over medium-low heat.2.Add the sliced onions and a pinch of salt to help them sweat.3.Fry slowly, stirring occasionally, until deep golden brown and caramelized, about 15-18 minutes.4.Remove half the fried onions and set aside. Keep the remaining half in the pan.TIPTake your time with the onions. A deep, even golden color builds the foundation of the gravy. - saute · ~1 min
Bloom the whole spices.
1.With the ghee and half the onions still in the pan, add the green cardamom, cloves, cinnamon stick, bay leaf, black peppercorns, and mace.2.Sauté over low heat for 1 minute until the spices release their aroma. - saute · ~7 min
Sear the chicken.
1.Add the chicken pieces and ginger-garlic paste to the pan.2.Sear on medium heat for 5-7 minutes, turning occasionally, until the chicken is lightly browned on all sides.3.Add the slit green chilies and toss for a minute. - simmer · ~25 min
Simmer with yogurt and cashew paste.
1.Lower the heat to its minimum setting. Stir in the whisked yogurt, one tablespoon at a time, mixing continuously to prevent curdling.2.Add the cashew-poppy seed paste and stir well.3.Pour in ½ cup of water, add 1 pinch of salt, and bring to a gentle simmer.4.Cover and cook on low heat for 20-25 minutes, or until the chicken is tender and cooked through.TIPAlways keep the flame low after adding yogurt. High heat will cause the yogurt to split and the gravy to turn grainy. - mix · ~3 min
Finish with cream and white pepper.
1.Stir in the fresh cream and white pepper powder.2.Let it simmer uncovered for 2-3 minutes until the gravy thickens to a silky, coating consistency.3.Taste and adjust salt if needed. - garnish
Garnish with caramelized onions and almonds.
Transfer to a serving bowl. Top with the reserved caramelized onions, blanched almond slivers, julienned ginger, and chopped coriander leaves. Serve hot with naan or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use bone-in chicken for a richer, more flavorful gravy.
- 2Sweat the onions with a pinch of salt to speed up caramelization.
- 3Add yogurt off the heat or on the lowest flame to prevent curdling.
- 4Grind cashew-poppy seed paste to a silky-smooth consistency for a velvety gravy.
- 5Reserve half the fried onions for garnish to add texture and visual appeal.
- 6Simmer uncovered after adding cream to thicken the gravy to a coating consistency.
Adapt it for your goals.
Low-fat
Replace fresh cream with 2 tablespoons of hung yogurt and use only 1 tablespoon of ghee. This reduces fat while keeping the creamy texture.
nut freeNut-free
Substitute cashew paste with 2 tablespoons of sunflower seed or melon seed paste. This maintains the creaminess without using tree nuts.
lamb or muttonLamb or mutton
Replace chicken with 500g lamb/mutton shoulder chops. Increase simmering time to 35-40 minutes until the meat is fork-tender.
Why this is on our healthy list.
Rich in Probiotics
Yogurt in the gravy provides beneficial live cultures that support gut health.
Good Source of Protein
Chicken delivers high-quality lean protein, essential for muscle repair and satiety.
Heart-Friendly Spices
Cardamom, cloves, and cinnamon are rich in antioxidants and may help reduce inflammation.
Frequently asked questions
Yogurt curdles when exposed to high heat. Always add it off the stove or on the lowest flame, and stir continuously while incorporating it one tablespoon at a time.
