Instant Pot Easy White Chicken Korma


I’m sharing another pour and cook recipe! This is the easiest and fastest way to make creamy white chicken korma.

instant pot white chicken korma

A pour and cook chicken korma recipe? Yes, it’s true! This korma is crazy delicious and basically effortless.

To make this white chicken korma, you blend yogurt, garlic, ginger and few spices together and then pour that yogurt sauce over chicken and cook. No need to cut the raw chicken into pieces.

Once the chicken is done, you stir a creamy cashew sauce into the curry and then either shred the chicken right in the pot or use kitchen shears/scissors to cut the chicken into cubes (so it looks more chicken curry-like? I do this sometimes only because my (ahem, picky) husband has something against shredded chicken… 🤷🏽‍♀️😂).

instant pot white chicken korma


White chicken korma is a mildly spiced, creamy and nutty curry. It’s also known as safed murgh (translation: white chicken).

What’s really cool about this dish is that it calls for ingredients typically used in royal dishes from Mughlai cuisine and yet it’s simple to make. So not only is this a great weeknight dish, it’s fancy enough to serve on a special occasion.

Speaking of royal cuisine, rumor has it (not above gossip here…) that white chicken korma was served at the completion dinner of the Taj Mahal, you know – the famous white marble mausoleum that Mughal emperor Shah Jahan built for his wife Mumtaz.

My recipe is made with yogurt, cashews, sesame seeds or white poppy seeds, and a bit of heavy cream. As for spices, I use cardamom, cinnamon, nutmeg, and garam masala. No ghee necessary, but add it if you want – ghee will never hurt a dish.

instant pot white chicken korma


This is a great family-friendly dish because the kids can eat it as is and adults can top it with sliced green chilies to make it spicier. Fresh mint is a nice touch but cilantro works too, of course.

Another good reason to make this? Because it’s what I call a “unicorn recipe” (okay, I literally just made that phrase up and wouldn’t actually use it in real life… probably). What’s a “unicorn recipe” you ask? I’m not talkin’ about those rainbow-colored recipes (clearly). A “unicorn recipe” is when the taste of a dish far exceeds the amount of effort required to make it – in like, an unbelievable kind of way. Other “unicorn recipes” include green chicken, coconut curry chicken and Thai chicken curry.

Alright, go make this and come back to let me know how much you love it! 🙂

instant pot white chicken korma

Instant Pot Easy White Chicken Korma

instant pot white chicken korma

Instant Pot Easy White Chicken Korma

4.87 from 15 reviews
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Servings 4


  • 1 ½ pounds boneless skinless chicken thighs

Yogurt Sauce:

  • 1 cup plain yogurt
  • 1 onion roughly chopped
  • 4 garlic cloves
  • 1 inch ginger
  • 1 green chili
  • 1 teaspoon salt to taste
  • ½ teaspoon garam masala
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon cinnamon
  • ¼ teaspoon white or black pepper
  • Pinch of freshly grated nutmeg

Add Later:

  • ½ cup cashews
  • 1 tablespoon sesame seeds or white poppy seeds
  • ¼ cup heavy cream
  • ¼ cup water

  • mint and green chilies garnish


  • Blend the ingredients listed under “yogurt sauce” and pour this over the raw chicken. Mix well.
  • Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  • While waiting for the chicken to cook, add the cashews, sesame seeds or poppy seeds and heavy cream to the blender (I don’t bother rinsing) and let this sit (to allow the nuts and seeds to soften).
  • Naturally release pressure or wait 10 minutes then release pressure.
  • Blend the cashew sauce. Press sauté on the instant pot, pour the sauce into the pot and cook for a couple of minutes.
  • You can either shred the chicken right in the pot or use kitchen shears/scissors to cut the chicken into cubes.
  • Garnish with mint and green chilies.



  • Don’t worry about using black pepper, the dish will still look white overall. Oh you weren’t worried? Heh, alright then…
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Kamal says

    Can you suggest a vegetarian replacement for the chicken? Would paneer or tofu work well? Another vegetarian alternative?

  2. Susan T says

    5 stars
    Chicken Korma is my favorite! I had never seen a white korma though. My favorite local restaurant’s Korma is a golden yellow color. I can’t wait to try this ‘unicorn recipe’ but I am curious about the cashews. I see roasted cashews in most stores, does it matter if we use raw/ unroasted cashews versus roasted ones? In most of the dairy-free recipes I have seen, they usually specify raw cashews when making cashew cream. Thank you!

    • Ashley - My Heart Beets says

      Susan, that’s great! I can’t wait to hear what you think of this 🙂 I haven’t tried roasted cashews for this but I think it’ll be fine. You should be able to find raw cashews at Trader Joes – my ALDI has had them since winter and they’re also available at all Indian grocery stores. Whole Foods has them too much it’s much pricier there.

  3. Anoop says

    We made this last week. Is pretty good. Different taste. Good variety but we liked the brown kurma better.

    Thanks for sharing.


  4. Sam says

    4 stars
    I made this on a stovetop with chicken breasts. The flavors were very good but there was a lot of gravy, perhaps a full cup of desi dahi is too much? I added a tablespoon of ghee to compensate for the lack of fat in chicken breasts and a teaspoon more garam masala at the end. A couple cups of peas made for a healthy meal, served over basmati rice.

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