White Chicken Korma

White Chicken Korma
Prep Time 20 mins Cook Time
25-30 mins Serves
2-3 persons
Ingredients

Chicken pieces 500 gm Garlic 2 Cloves Ground Ginger 1/2 tsp Oil as required Green cardamoms 3 Large Onion chopped 1 Ground Cumin 1 tsp Cloves 5 Turmeric 1/4 tsp Salt and pepper to taste Green Chilies 3 Cinnamon (daar cheeni) 1/2 inch Yogurt whisked 1,1/2 cups Ground almond 1/4 cup Toasted almonds for garnish Fresh coriander for garnish Water 1,1/2 cups
Buy These Ingredients Now Cooking Directions
1. 2. 3. 4. 5. 6. 7. 8.
Grind the onions and green chillies together in a blender to make a paste Heat oil in a pan, add the onion and green chili puree and saute for about 3 minutes. Then add the garlic and ginger and saute it for a minute till it starts to release aroma. Add the cardamom, clove and cinnamon along with the turmeric powder and cook for a few minutes. Add the chicken pieces and continue cooking till the chicken changes color. Now add the salt and black pepper and cumin powder. Cook for 2 minutes and add the water. Cover and simmer for 8 to 10 minutes.
9. Then add the ground almonds stirring constantly, cook for a minute. 10. Now add the yogurt making sure you stir well to avoid. 11. Cook for further 4 minutes, but do not allow the curry to boil. 12. Remove from heat garnish with almond flakes and coriander and serve with white rice or naan.
Indian Chicken in White Gravy (Safed Murgh - Curry)

Total Time:
Prep Time: Cook Time:

45 mins
15 mins 30 mins
Ingredients:
Servings:
6-8
Units: US | Metric

1 broiler-fryer chicken, cut into 8 pieces (I used boneless, skinless thighs, all fat removed) 1/4 cup ghee 1 teaspoon cumin seed 1/2 teaspoon peppercorn (gol mirch) 2 teaspoons ginger-garlic paste (alternately 1 tsp of each) 1 1/2 teaspoons salt 1 tablespoon poppy seed (I used white, but black's ok too) (posta) 1/4 cup cashews, soaked, drained and ground to a paste (kajju) 1 teaspoon vinegar 1 teaspoon sugar 4 tablespoons coriander leaves or 4 tablespoons cilantro, finely chopped 2 tablespoons cornflour or 2 tablespoons cornstarch or 2 tablespoons Wondra Flour, dissolved in 1/2 cup water 1/2 cup milk
Directions:
1 Place the chicken in a saucepan with 2 cups water. Bring to a boil and then simmer till cooked through (about 20 minutes). 2 When cool, remove the chicken pieces, RESERVING the cooking water, and mix the milk and the stock (water chicken was cooked in) together and make up to 2 cups adding more water if required. 3 Heat the ghee in a heavy based pan on medium heat and add the cumin seeds, poppy seeds and peppercorns, taking care not to burn. When they splutter, add the ginger and garlic, and saut till a little darker in color. 4 Add the salt and ground cashew paste and stir well to mix. Add to this the chicken, the stock and milk mixture and bring to a boil. 5 Add the cornflour mixture, bring to a boil again, then simmer for 2 minutes. 6 Add the vinegar, sugar and half the coriander leaves, mix and serve hot garnished with the rest of the coriander leaves. Serve with basmati rice.
White Chicken Recipe

Preparation time: 20 minutes Cooking time: 7-8 minutes Servings: 2
Ingredients:

100 gms chicken breast (boneless) 2 tbsp ginger-garlic paste 3-4 green chillies paste
1 tbsp thick yogurt 2 tbsp cashew nuts paste 2 tbsp coconut milk 1 tbsp mint leaves finely chopped 1/2 tbsp cilantro finely chopped (dhaniya patta) 1/2 tsp lemon juice 1/4 tsp black pepper powder 2 tbsp vegetable oil Salt to taste
How to make White Chicken:

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Clean the chicken breast thoroughly in normal running water and cut into medium size chunks. Apply lemon juice overall and keep aside for few minutes. Meanwhile combine all the ingredients in a big bowl except the coconut milk. Mix the pieces of chicken and coat with whole marinade mixture. Cover the bowl with a wrap paper and keep in the refrigerator for 30-40 minutes. Heat 1 tsp oil in a non-stick pan. Add the whole marinade of chicken, sprinkle little amount of oil all over. Cook on medium high flame for 2 minutes and then add coconut milk. Simmer the flame, cover the pan and leave to cook for about 6-8 minutes until chicken tenders. When the chicken is soft and little dried then garnish with fresh cilantro. Serve hot with roti or use for making delicious chicken wrap.
Chef Tips: 1. This same style chicken can be cooked in the oven as well. 2. This chicken should be medium dry after cooking, as it is the specialty of making white chicken.
White Gravy Chicken

Serving: Serves 4 Time of Preparation: 30 mints Ingredients: These all ingredients are listed based on four serving plates. If you want to prepare little more or less, you need to adjust the amount of ingredients accordingly. - Boneless, skinless chicken, cut into small pieces (one or one & half inch square) - 2 lbs. - White onions cut into small square pieces - 1 large size. - Green pepper cut into small square pieces - 1 medium size each. - Green Chilli - 6 in numbers. - White Indian Poppy seed - 150 grams.
- Cashew - 100 grams. - Ginger - ons tablespoon. - Plain fat free Yogurt - 4 tablespoons. - Vinegar - 1 tablespoon. - Vegetable oil as required. - Sugar to taste. - Salt to taste. Process: The whole process of preparing this is very easy and actual preparation time is less than 30 minutes. - Cut the onions and green pepper into square pieces. Chopped the green Chilli into small sizes. - Take the chicken pieces into a bowl and add yogurt, salt, ginger and vinegar. Mix it well and marinate the mixture for 2 hours. - Grind the poppy seed in a grinder with little water. - Grind the cashew - Mix the grounded poppy seed and cashew and add little water so that it becomes gravy. Make sure the gravy is smooth. - Put little vegetable oil in a dip frying pan and add the marinated chicken when oil is hot enough. You can also add the green Chilli at this stage. - Try to cook the chicken in low flame with a cover for 10 minutes. - In another pan add some oil and fry the onions and green pepper together until onions are little brownish. This onion and pepper should not be a complete fry. - Now add this half fried onion and pepper to the chicken and also add the gravy of poppy seed and cashew you made earlier. Add one tablespoon of sugar. - Cook this whole thing in covered condition and in low flame for 8 to 10 minutes. - Open up the cover and feel the sweet smell of poppy seeds and pepper. - Serve the preparation with little grounded black pepper.

White Chicken Korma

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White Chicken Korma

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White Chicken Korma

Prep Time 20 mins Cook Time

25-30 mins Serves

Buy These Ingredients Now Cooking Directions

Indian Chicken in White Gravy (Safed Murgh - Curry)

Prep Time: Cook Time:

White Chicken Recipe

How to make White Chicken:

White Gravy Chicken

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