White Chicken Korma (Shahi Korma)
Shahi White Chicken Korma — also known as Safed Murg — is a royal Mughlai chicken curry cooked in a creamy white gravy enriched with cashews, almonds, and aromatic Indian spices. This white chicken korma recipe is mild, rich, and delicately flavored with a homemade white korma masala that makes every bite irresistibly smooth and grainy (danedar). Perfect for festive meals or family dinners, this Shahi Korma pairs beautifully with naan or jeera rice and brings the authentic taste of Mughlai cuisine to your table.
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Servings: 3 Persons
Calories: 297kcal
Ingredients
- 600 g Chicken Bone-in (without skin)
- 1 tablespoon Oil
- Whole Garam Masala
- 5 Green Cardamom
- ⅓ teaspoon Cumin seeds
- 6 Cloves
- 15 Black Peppercorns
- Salt To Taste
- 1 cup Onion Thinly sliced
- 3 inches Ginger 3x3"
- 3 Garlic cloves big size
- 2 Green chilies
- 7 Almonds
- 9 Cashews
- 1 teaspoon Garam Masala Powder homemade
- 1 tablespoon Yogurt Use thick or greek yogurt
- 2 teaspoon Lemon Juice Fresh lemon
Instructions
Marinate the Chicken
- In a deep mixing bowl, add chicken, salt, lemon juice, and yogurt.
- Mix well until the chicken is evenly coated.
- Cover and let it marinate for at least 30 minutes (or longer for deeper flavor).
Prepare the White Korma Base
- Heat oil in a deep pan or wok over medium flame.
- Add sliced onions and sauté until they turn soft and lightly golden.
- Once translucent, remove the onions from the oil and place them on a paper towel to drain excess oil.
Make the Aromatic Onion Paste
- In a blender, combine the fried onions, ginger, garlic, and green chilies (if using).
- Blend with a little water to form a smooth, fine paste.
Cook the Korma
- In the same pan (using the same oil), add the whole garam masala — cumin seeds, cardamoms, cloves, cinnamon, and black peppercorns.
- Let them splutter for a few seconds to release aroma.
- Add the onion-ginger-garlic paste and sauté until the oil separates and floats to the surface.
- Add the marinated chicken and stir-fry on high heat until the chicken changes color and begins to release its juices.
Add the Nut Paste & Simmer
- Blend almonds and cashews with a little water to make a smooth paste.
- Add this nut paste to the pan and mix well.
- Sprinkle homemade garam masala powder, then pour enough water to cover the chicken.
Cover and cook on low flame for 25–30 minutes, or until the chicken is tender and the oil separates.
Finish & Serve
- Uncover and simmer for a few minutes to thicken the gravy to your preferred consistency.
- When the curry turns rich, creamy, and grainy (danedar), turn off the flame.
- Garnish with julienned ginger and green chilies.
Video
Notes
- Use bone-in chicken for deeper, authentic flavor — the bones enrich the korma gravy as it cooks.
- Don’t rush the sautéing step. Let the onion-ginger-garlic paste cook until oil separates — this ensures a smooth, flavorful curry base.
- Always use fresh yogurt. Canned or sweetened yogurt can curdle or change the taste. Greek yogurt or thick homemade yogurt gives the best creamy texture.
- Balance the richness. If the curry feels too thick, add a splash of warm water or milk to adjust consistency without diluting flavor.
- Grind nuts finely. A smooth almond-cashew paste makes the gravy velvety, while a slightly coarse blend gives a traditional danedar (grainy) texture.
- Avoid high flame once yogurt is added. Always cook on low heat to prevent curdling and maintain the white color of the korma.
- Optional flavor boost: Add a few drops of kewra water or a pinch of nutmeg for a royal Mughlai aroma.
- Rest before serving. Let the korma sit for 10–15 minutes after cooking — this allows the flavors to deepen and the oil to rise beautifully to the surface.
Nutrition
Serving: 100g | Calories: 297kcal
