Recipe for White Korma


  • 1 kg chicken, cut into 12 pieces
  • 1 cup oil
  • 1 cup plain yogurt
  • 2 onions, thinly sliced
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 6 cardamoms
  • 1 tsp whole black pepper
  • 1 tsp white cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp mace powder
  • 1/2 tsp nutmeg powder
  • 1 tbsp kewra
  • 1 tsp salt
  • 6-7 green chilies, thinly sliced
  • 2 tbsp finely sliced ginger

Cooking Directions

Heat oil in a deep skillet or wok.

Add onions and cook on low flames for 3-4 minutes or until onion’s water dry completely.

Then add chicken and cook for 5 minutes or until no longer pink.

Add ginger garlic paste and stir fry for 30 seconds.

Now add salt, turmeric powder,whole black pepper, mace powder and nutmeg powder.
Keep Stirring.
Add yogurt and green chilies.

Cover with a lid and let it cook on low flames for 15-20 minutes or until chicken is tender.

Stir frequently. Add 1 cup of water in it.

Bring to a boil, add cardamoms and white cumin seeds in it.
Pour kewra essence and turn off the heat.

Take it out in a serving bowl.
Sprinkle ginger slices over it.

White Korma Photos

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