White Chicken Korma
Kormas are a popular dish all over the Indian subcontinent including Bangladesh, Pakistan, and obviously India. There are many different types of korma. This particular recipe is for a white korma. What makes this different from Indian korma is that white Korma hadn’t any turmeric and chili powder; plus there is a lot more yogurt in the sauce, making this white in color. It has the perfect balance of sweet, savory, and a slight tang from the yogurt.
Equipment
- food processor
Ingredients
- 1 medium onion sliced
- 1/4 cup garlic ginger paste
- 4 tbsp ghee
- 5 whole cloves
- 1 cinnamon stick
- 6 green cardamom pods
- 3 bay leaves
- 3 lbs whole chicken legs skinned; cut into 2” chunks
- 1/4 cup water
- 3 tsp salt
- 2 tsp sugar
- 1/3 cup golden raisins
- 3 green chilies finely chopped
- 1/4 cup slivered almonds
- 3/4 cup plain yogurt
Garnish
- cilantro chopped
Instructions
- Purée the onion and ginger garlic paste in a food processor.
- Melt the ghee in a large sauté pan over medium high heat. Sauté the cloves, cinnamon stick, cardamom pods, and bay leaves for a minute.
- Add in the onion/ginger/garlic paste. Sauté for 1 minute.
- Add in the chicken pieces, making sure to coat in the paste. Pour in the water. Season with salt and sugar. Bring to a simmer. Cover. Reduce the heat to medium and cook for 20 minutes.
- Add in the raisins, slivered almonds, and green chilies. Simmer for 2 minutes.
- Turn off heat. Stir in the yogurt. Season with more salt if needed.
- Garnish with chopped cilantro.
