White Chicken Korma Recipe

Image Source: Swati's Kitchen
Image Source: Swati’s Kitchen

This is a mild chicken gravy recipe which was invented by Royal Chefs during the Moghul Emperor Shahjehan’s time. This  is a mughlai food recipe with creamy ingredients like yogurt and kaju-almond paste. White Chicken Korma is a very rich food which is best served with parathas.

The original recipe calls for almonds in the recipe, but you can use only cashew nuts if you want. Also I like to garnish the chicken curry in this recipe with Kasuri methi (dry fenugreek leaves) instead of coriander leaves. I also like to use ghee or butter instead of oil. But you can use whichever you want. You can always improvise!

So lets begin!



  • Chicken – 1 kg
  • Onions – 3 1/2 pureed
  • Yogurt – 1 cup & 1/2 cup
  • Grated Coconut – 1/2 cup
  • Cashews – 12 pcs soaked in water 15 mins
  • Fresh cream – 2 tbsp
  • Lemon juice – 3 1/2 tbsp
  • Ginger-Garlic-Green Chilli Paste – 3 tbsp (take green chillies more as  that’s the only way we can make the chicken hot)
  • Special Masala – Roast & Grind ( 1 tsp coriander seeds + 5 white peppercorns/black pepper + 2 cloves + 2 dry red chillies + 1 tsp cumin)
  • Ground black pepper – 1 tsp
  • Ghee/Butter – 3 tbsp
  • Salt – As per taste


Garnish with coriander leaves or kasuri methi (dry fenugreek leaves) pinch.



  1. Marinate the chicken in a bowl with yogurt, lemon juice and salt and 1 tsp ground black pepper.


  1. In a kadhai, heat ghee and add the onion puree and fry till golden brown.
  2. Add GGG paste and let it cook for a minute and half.
  3. Add the coconut and stir so that it doesn’t stick to the pan. Cook till the coconut becomes golden.
  4. Now add the cream, the remaining yogurt and the chicken. Add special masala and salt and mix well.
  5. Cover lid and cook on low flame for 25 mins.
  6. In a mixture make a paste of the cashews with a little water and add to the chicken curry. Mix well and cook for 5 minutes.
  7. Turn off the flame and let it sit for 10 minutes.
  8. Garnish with coriander leaves and serve hot with naan/paratha/rotis.


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