I’m sharing another pour and cook recipe! This is the easiest and fastest way to make creamy 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… 🤷🏽♀️😂).
WHAT IS 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.
WHY SHOULD I MAKE THIS 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! 🙂
- 1 ½ pounds boneless skinless chicken thighs
- 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
- 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…
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