Sunday, May 19, 2013

Safed Murgh Korma: Indian White Chicken Korma Recipe

Korma is a mild, aromatic Muslim court dish.  Originally, this dish was made solely with almonds, but nowadays, chefs like to combine them with cashews.  This creamy curry has a sweet taste to it.

White Chicken Korma with Basmati rice.


  • 1 1/2 teaspoons poppy seeds
  • 5 ounces yogurt, plain
  • 1/3 cup ghee OR clarified butter
  • 2 ounces almonds, blanched
  • 2 ounces cashews, unsalted
  • 1 cinnamon stick OR bay leaf
  • 2 onions, chopped
  • 3 green chilies, chopped
  • 4 green cardamom pods
  • 2 teaspoons garlic, finely chopped
  • 2 teaspoons fresh ginger, finely chopped
  • 1 whole green chile
  • 1 clove
  • 2 1/4 pounds chicken breasts, skinned
  • 1/2 teaspoons nutmeg powder
  • 1/2 teaspoon mace powder
  • salt

  1. Soak poppy seeds in 1/2 cup water for 1 hour.  Drain the water and grind to a fine paste.
  2. Hang the yogurt in cheesecloth for 1 hour to drain the whey.  Put yogurt in a bowl and whisk.
  3. Set aside 1 tablespoon of ghee and heat the remainder in a pot.
  4. Add almonds, cashews, and the cinnamon stick or bay leaf and stir-fry for 8 minutes over medium heat.
  5. Add onions and stir-fry for 10 minutes or until browned.
  6. Add green chiles, cardamoms, and poppy seeds and stir-fry for 4 minutes.
  7. Add 1 cup of water and simmer for 10 minutes.
  8. Remove from heat and take out the cinnamon stick or bay leaf.
  9. Blend mixture and puree until smooth.
  10. Add 1 tables of ghee (set aside earlier) to the pot, along with the garlic, ginger, whole green chile, and clove.  Stir-fry for 1 minute.
  11. Add chicken pieces.
  12. Add yogurt and stir continuously to prevent curdling.
  13. Add nutmeg and mace.
  14. Add salt to taste.
  15. Add 1 1/2 cups of hot water and cook over low heat until chicken is fully cooked.
  16. Serve over a bed of rice.

Cardamom pods and ground cardamom are used in many Indian dishes.