Chicken White Korma


If you are bored of the regular korma made at home, give chicken white korma a try. Traditional Pakistani spices are mixed with almonds and cream for a deliciously rich recipe that will tantalize your taste buds.


  • 600 gram chicken
  • 250 gram yoghurt
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon garam masala powder
  • ½ tablespoon white pepper
  • 4 – 5 tablespoon oil
  • 1 stick cinnamon
  • 4 – 6 green cardamoms
  • 3 – 4 cloves
  • 1 onion, made into a paste
  • Salt, to taste
  • ¼ cup almond paste
  • 1/4 cup cream
  • Green chilies, for garnish
  • Coriander, for garnish


  1. Soak almonds in warm water. Let it sit for a while and then remove skin. Grind to a paste with a little bit of water.
  2. Place chicken in a bowl. Add yogurt, white pepper powder, garam masala powder, ginger garlic paste and marinate for an hour.
  3. Heat oil in a pan, and add whole spices (cloves, cinnamon and green cardamoms). Cook for a minute, and then add the onion paste.
  4. Let the onion paste cook till it turns light golden, and then add the chicken. Add salt.
  5. Cook the chicken on low heat till the oil separates and the chicken is cooked through. If necessary, add a splash of water and cover the pan with a lid for a couple of minutes.
  6. Add cream followed by almond paste. Cook for 2 – 3 minutes and then take off the flame.
  7. Garnish with green chilies and coriander and serve hot.
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