Instant Pot Easy White Chicken Korma

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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

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.

instant pot white chicken korma

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! 🙂

instant pot white chicken korma

 

Instant Pot Easy White Chicken Korma

instant pot white chicken korma

Instant Pot Easy White Chicken Korma

4.6 from 5 reviews
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Servings 4

Ingredients
 

  • 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

Instructions
 

  • 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.

Video

Notes

  • 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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Comments

  1. Anoop says

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

    Thanks for sharing.

    Anoop.

  2. 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.

  3. Gayatri says

    Love this recipe as did my picky 2 year old! Thank you! I skipped the poppy seeds as I didn’t have any but it turned out great.

  4. Saswati says

    This is one of our family favorites. So quick & easy, yet tasteful… my toddler loves this, just as much as my husband! I would usually make it without the cream, but can’t tell the difference. I usually serve it with basanti polau (bengali version of sweet yellow rice) – the combination is heavenly :). Thanks so much for this terrific recipe !

    • My Heart Beets says

      Saswati, that’s so great to hear! I’m so glad your toddler likes this – that’s the biggest compliment (I have one, so I know how picky they can be lol). And that combination sounds great – thank you for sharing 🙂

  5. Francis Major says

    4 stars
    This is probably the most bland, yet beautiful curry I have made. Great for kids and people who cannot tolerate any kind of heat. Sliced green chilies and cilantro really take the dish to the next level. Thank you for sharing this recipe.

    • Trace says

      Hi, I absolutely love your book & your website. Quick question:
      May I use chicken breasts?
      Perhaps bone in so the result is less dry?
      I don’t care much for chicken thighs.
      Thanks.

  6. Vijay says

    If I wanted to make a vegetarian version with paneer, would I just cook the sauce for 5 minutes still? Or is that time to just make sure the chicken is cooked?

  7. Robert says

    Hi Ashley,

    Do you happen to have a link on amazon for white poppy seeds? I can only seem to find black ones in my local markets. Thanks!

    • My Heart Beets says

      Hi Robert, I know I’ve seen white poppy seeds on amazon in the past but I can’t seem to find a link right now – sorry! I’ll keep checking and update the post once they’re available. Do you have any Indian grocery stores near you? I’m sure they will have them there.

      • Robert says

        5 stars
        Thanks, will do!

        Also, I made this last night. The flavor is wonderful, but my version turned out noticeably gray in color in comparison with yours (It was looking gray-ish even before I added the cashew sauce with the black poppyseeds). The only deviation from your recipie was that I cut up the chicken thighs prior to placing them in the Instant Pot (not sure why I did that) Any ideas?

        • My Heart Beets says

          Hi Robert, I’m so glad you liked this dish – thanks for letting me know how it turned out! So the white cashew sauce is really what makes the dish white – once you get the white poppy seeds, you’ll see! I plan on making and sharing a video for this recipe soon (hopefully)!

  8. Roshni says

    What can I substitute for the poppy seeds? I don’t have any on hand. Also, is there a healthier option to do this without heavy cream?