White Chicken Korma
Viewed as one of the should attempt curries of India, Safed Murg Korma is essentially set up with cashew nuts, poppy seeds, milk, ghee, and yogurt. Here are the means by which to make chicken in white sauce.
About This Recipe
The word Korma implies cooked meat. Korma is mainstream across India and Pakistan. One can make Korma utilizing chicken just like sheep. Nonetheless, I have utilized chicken all the more frequently while planning Korma.
This is a fine, white curry made utilizing chicken and rich fixings. This is principally set up with cashew nuts, poppy seeds, milk, ghee, and yogurt. The curry tastes velvety and reviving.
The best thing about this Chicken in White Gravy is that its sauce has a lovely tone. Thus, for those family meals, the menu looks great when this alongside Malai Kofta, Naan are served, the eyes, just as the stomach, feel treated!
I add some new cream to make the sauce creamier, be that as it may, you could adjust it according to your decision. As white pepper powder is utilized for making it somewhat zesty, once more, as I stated, you can tweak it according to your solace level.
Serve this delightful Korma formula with Bakarkhani Roti or Naan.
You might also like
White Chicken Gravy
Ingredients
- 4 tbsp Ghee
- 4 tbsp Vegetable oil
- 1 kg Chicken
- 20 Cashew Nut
- 1 tsp Poppy seeds (Optional)
- 2 Green chilli
- 1 inch Ginger
- 5 Garlic
- 1 cup Yogurt
- 1 tsp Maida (Optional)
- Salt to taste
- ½ cup Milk (Optional)
- 3 tsp Chicken Masala Powder
- 1 tsp Garam masala powder
- 1 tbsp Lemon juice
- 1 tsp White pepper powder
- ¼ cup Fresh cream
Instructions
- Warmth spread and vegetable oil in a skillet.
- Add chicken and fry on high warmth for 3-4 minutes.
- Make a glue of cashew nuts, poppy seeds, green stew, ginger and garlic and add it in the container.
- Fry for 3-4 minutes.
- Whisk yogurt with maida and add it to the container alongside salt and cook for 2-3 minutes.
- Add milk and cover the container and cook the chicken until it's finished.
- Add Chicken masala powder, garam masala powder, lemon juice, white pepper powder and Fresh cream and cook for 2 minutes.
- Enhancement with saffron strands and new coriander.
- Serve hot with Naan or Bakharkhani Roti.
Nutrition
- Calories: 623kcal | Carbohydrates: 11g | Protein: 27g | Fat: 52g | Saturated Fat: 26g | Cholesterol: 150mg | Sodium: 209mg | Potassium: 456mg | Fiber: 1g | Sugar: 5g | Vitamin A: 495IU | Vitamin C: 7.1mg | Calcium: 202mg | Iron: 2mg
Ingredients
- 4 tbsp Ghee
- 4 tbsp Vegetable oil
- 1 kg Chicken
- 20 Cashew Nut
- 1 tsp Poppy seeds (Optional)
- 2 Green chili
- 1 inch Ginger
- 5 Garlic
- 1 cup Yogurt
- 1 tsp Maida (Optional)
- Salt to taste
- ½ cup Milk (Optional)
- 3 tsp Chicken Masala Powder
- 1 tsp Garam masala powder
- 1 tbsp Lemon juice
- 1 tsp White pepper powder
- ¼ cup Fresh cream
Directions
- Warmth spread and vegetable oil in a skillet.
- Add chicken and fry on high warmth for 3-4 minutes.
- Make a glue of cashew nuts, poppy seeds, green stew, ginger and garlic and add it to the container.
- Fry for 3-4 minutes.
- Whisk yogurt with maida and add it to the container alongside salt and cook for 2-3 minutes.
- Add milk and cover the container and cook the chicken until it’s finished.
- Add garam masala powder, lemon juice, white pepper powder and new cream and cook for 2 minutes.
- Enhancement with saffron strands and new coriander.
- Serve hot with Naan or Bakharkhani Roti.
Nutrition
Calories: 623kcal | Carbohydrates: 11g | Protein: 27g | Fat: 52g | Saturated Fat: 26g | Cholesterol: 150mg | Sodium: 209mg | Potassium: 456mg | Fiber: 1g | Sugar: 5g | Vitamin A: 495IU | Vitamin C: 7.1mg | Calcium: 202mg | Iron: 2mg
