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White Chicken Korma

White Chicken Korma

If you head off into the dusty streets of old Delhi, you’ll come across countless formica table topped eateries serving Mughlai cuisine or dishes from an era when Muslim emperors ruled most of India.

bar White Chicken Korma
The legacy they left behind was sumptuous recipes with cream, nuts and warming spices such as cloves, cinnamon and cardamom. This is a fitting example of the lavishness they bestowed on every recipe they created.

Picture by Werner Van Peppen

Serves 3-4

3 tbsp sunflower or vegetable oil
4-5 green cardamoms
2 cloves
2.5cm piece cinnamon stick
2 onions, very finely chopped
2-3 garlic cloves, crushed
1 tsp peeled and grated root ginger
1 green chilli, finely chopped
500g boneless and skinless chicken breasts or thighs, chopped into 3cm pieces
1 tsp ground cumin
1/2 tsp ground white pepper
1/4 tsp salt
125ml natural unsweetened yogurt, whisked
1/4 cup/ 60ml single cream
1/4 cup or 3 tbsp ground almonds
fresh coriander leaves, washed and chopped


Heat a pan on a medium heat. Tip in the oil then add the cardamoms, cloves and cinnamon. Give it a stir and then tip in the onions, garlic, ginger and chilli. Fry for 5-7 minutes until the mixture is lightly browned. Tip in the chicken and continue fry till the chicken turns white on the outside. Mix in the cumin, pepper and salt until it’s well combined. On a low heat, stir in the yogurt and cook for 2 minutes. Pour in 125ml /1 cup of just boiled water and let it simmer for 4 minutes further. Then swirl in the cream and ground almonds. Cook for a couple of minutes more. Garnish with the coriander leaves and serve with plain Basmati rice.


For an even more indulgent dish, use 3 tbsp of butter or ghee instead of oil.

(c) 2012

Spice Bites