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White Chicken Korma

Ease of Preparation: Moderate

Preparation Time: 20 min
1 hr soaking/hanging time

Cook Time: 45-55 min

Servings: 4

Recipe By: Camellia Panjabi

From:  50 Great Curries of India
Used with permission of Kyle Books

Other Main Dishes
Other Indian
Other Poultry

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White Chicken Korma

Originally this dish was made with almonds only, but modern cooks prefer a combination of cashews with almonds. The traditional Lucknowi recipe also includes 1 oz chaar magaz or "four seeds," a mix of various melon, squash, and pumpkin seeds available in India from specialty grocers, and a teaspoon of powdered rose petals, but these are omitted here.

Ingredients
1 1/2 teaspoons poppy seeds
5 ounces plain yogurt
1/3 cup ghee or clarified butter
2 ounces blanched almonds
2 ounces unsalted cashew nuts
1  cinnamon leaf or 1  bay leaf
2  onions, chopped
3  green chiles, chopped
4  green cardamoms
2 teaspoons finely chopped garlic
2 teaspoons finely chopped fresh ginger
1  whole green chile
1  clove
2 1/4 pounds boneless chicken breasts, skinned
1/2 teaspoon nutmeg powder
1/2 teaspoon mace powder
 salt
Directions
Soak the poppy seeds in 1/2 cup water for 1 hour. Then drain the water and grind into a fine paste.

Hang the yogurt in a cheesecloth for 1 hour to drain the whey. Then put the hung yogurt into a bowl and whisk.

Heat the ghee or clarified butter in a large pot, reserving 1 tablespoon. Then add the almonds, cashews, and cinnamon or bay leaf and fry for about 7-8 minutes over medium heat. Add the onions and fry for about 10 minutes or until lightly colored. Add the chopped green chiles, cardamoms, and ground poppy seeds and fry for about 3-4 minutes. Add 1 cup of water and cook for 10 minutes. Remove from the heat, discard the cinnamon or bay leaf, and leave to cool. Put the mixture into a blender and pureé to a smooth paste without any grains.

Add the reserved tablespoon of ghee or clarified butter to the pot, then add the garlic, ginger, whole green chile, and clove. After 1 minute, add the chicken pieces. The chicken will gradually release its juices until the meat is almost dry. Then add the yogurt and stir continuously to prevent it from curdling.

Add the ground spice mixture with the nutmeg and mace powders and salt to taste. Stir well and add 1 1/2 cups of hot water. Taste the mixture. If you find it bland, you can add additional whole green chiles. Cook over a low heat until the chicken is tender.

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