Awadhi Style White Chicken Korma

Step 1: Prepare the paste ingredients

Heat 3 tablespoons of oil in a pan. Add 1/2 cup medium-cut onions, 1/2 teaspoon pepper, 3 green chili slits, 1 tablespoon melon seeds, and 3 tablespoons cashews. Fry on medium flame until the onions turn a light pink color, ensuring they do not brown.

Step 2: Grind the paste

Transfer the fried ingredients to a mixer jar. Add approximately 1/4 cup of water and grind to a very smooth, fine paste.

Step 3: Sear the chicken

In the same pan, heat 3 tablespoons of ghee. Add 1/2 kg chicken pieces and sprinkle with salt. Sear the chicken on high flame until both sides are nicely browned. Remove the chicken pieces from the pan and set them aside.

Step 4: Sauté whole spices

In the remaining oil/ghee in the pan, add 2-inch cinnamon sticks, 1 bay leaf, 1 slit black cardamom, and 3 slit green cardamoms. Sauté briefly until the spices become fragrant.

Step 5: Cook ginger-garlic paste and powdered spices

Add 1.5 tablespoons of fresh ginger-garlic paste and 1/4 cup of water to the pan. Fry until the raw smell of the ginger-garlic paste disappears and the mixture is well cooked. Then, add 1 teaspoon white pepper powder, 1 teaspoon roasted coriander powder, 1 teaspoon roasted cumin powder, and salt to taste. Fry well until the spices are aromatic.

Step 6: Combine chicken and paste

Add the seared chicken pieces to the pan. Pour in the prepared onion-cashew paste. Add 1/4 cup water to the mixer jar, swirl it around to collect any remaining paste, and add this to the pan. Mix all the ingredients thoroughly.

Step 7: Add nutmeg and curd

Grate 1 pinch of nutmeg powder directly into the curry. Add 1/4 cup of curd and mix everything well until combined.

Step 8: Simmer the korma

Add 1/2 cup of water, mix, cover the pan with a lid, and cook on medium flame for 10-12 minutes. Stir occasionally to prevent the cashew-based gravy from sticking to the bottom of the pan.

Step 9: Finish with fresh cream

After 10-12 minutes, remove the lid and turn off the flame. Add 1/4 cup of fresh cream and mix gently until it is well incorporated into the gravy.

Step 10: Serve

Serve the Awadhi Style White Chicken Korma hot with roti, poori, or your favorite flavored rice.

• Do not fry onions until dark brown; they should only be light pink to maintain the white color of the korma.

• Grind the onion-cashew paste very smoothly for a creamy texture.

• Sear the chicken on high flame to lock in juices and prevent it from becoming rubbery.

• Add a little water when frying ginger-garlic paste to prevent it from sticking to the bottom of the pan.

• Always add fresh cream after turning off the flame to prevent it from curdling or splitting.

• If preparing in advance, cook the korma and add cream just before serving after reheating.