White Chicken Korma – Awadhi Style

Step 1: Prepare the Paste

Heat 3 tablespoons of oil in a thick-bottomed pan. Add 1/2 cup medium-cut onions, 1/2 teaspoon whole black pepper, 3 slit green chilies, 1 tablespoon melon seeds, and 3 tablespoons cashews. Fry on medium flame until the onions turn light pink and soften. Do not let them turn red. Transfer the fried ingredients to a mixer jar, add a little water, and grind to a very smooth paste.

Step 2: Fry the Chicken

In the same pan, heat 3 tablespoons of ghee. Arrange 1/2 kg chicken pieces in the hot ghee. Sprinkle a little salt over the chicken. Fry on high flame until the bottom side of the chicken turns reddish. Flip the chicken pieces and cover the pan, allowing the other side to also turn reddish. This ensures the chicken remains tender inside. Once fried, remove the chicken pieces and set them aside.

Step 3: Prepare the Masala Base

In the same pan, add 2 inches of cinnamon stick, 1 bay leaf, 1 slit black cardamom, and 3-4 slit green cardamoms. Fry until fragrant. Then, add 1.5 tablespoons of fresh ginger garlic paste. Add 1/4 cup of water to prevent the paste from sticking to the bottom of the pan and fry well until the raw smell disappears and the oil separates.

Step 4: Add Spices and Chicken

Add 1 teaspoon white pepper powder, 1 teaspoon roasted coriander powder, 1 teaspoon roasted cumin powder, and salt to taste. Fry well until all the spices are combined and fragrant. Add the previously fried chicken pieces to the pan.

Step 5: Incorporate Paste and Curd

Pour in the smooth onion-cashew paste from the mixer jar. Rinse the mixer jar with 1/4 cup of water and add that water to the pan. Stir well to coat the chicken with the gravy. Once the gravy comes to a boil, grate in a large pinch of nutmeg powder. Add 1/4 cup of curd and mix thoroughly.

Step 6: Simmer the Korma

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

Step 7: Finish with Cream and Serve

After 10-12 minutes, remove the lid and turn off the flame. Add 1/4 cup of fresh cream and mix it into the korma. It is important to add the cream after turning off the flame to prevent it from curdling and the oil from separating. Serve hot with roti, poori, or flavored rice.

• Do not over-fry the onions; they should only turn light pink to maintain the white color and subtle flavor of the korma.

• Initially fry the chicken on high flame to seal in the juices, preventing a rubbery texture.

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

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

• If serving later, reheat the curry with a little water, then turn off the flame and mix in the fresh cream just before serving.