Chicken White Korma Recipe

Cooking Directions

• STEP 1.Marinate the chicken pieces with yogurt, ginger-garlic paste, and spices for 30 minutes.
• STEP 2.Heat oil in a pan and saut茅 onions until golden brown.
• STEP 3.Add the marinated chicken and cook until it turns white.
• STEP 4.In a separate pan, grind cashews and poppy seeds into a fine paste.
• STEP 5.Add the cashew-poppy seed paste to the chicken and cook for a few minutes.
• STEP 6.Pour in milk and simmer until the chicken is cooked through and the gravy thickens.
• STEP 7.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Make sure to marinate the chicken for at least 30 minutes to enhance the flavors.
• To make the gravy creamier, you can add a tablespoon of fresh cream at the end.
• Adjust the spice level according to your preference by adding more or less chili powder.

Storage and Serving

• Leftover Chicken White Korma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the korma in a pan or microwave before serving.
• Serve the Chicken White Korma with naan, rice, or pulao for a complete meal.