Chicken White Curry(Food is my love language): Sunday Special

Helo Hivers. I hope you are all well and enjoying your Sunday. I am back with a new recipe. If you love Pakistani food you have to try this recipe! This Chicken White Curry tastes just as good as what you’d get at an Pakistani Traditional restaurant, if not better, and it’s easy to make. It brimming with flavor thanks to all the spices, it’s rich and creamy and it’s amazingly hearty when you finish it off with Tandoori Roti or naan bread. I love that it has an abundance of spices leaving it with incredible flavor. I also love that little bit of cream that’s added at the end, even though it’s not much it works wonders. This is my weekly Sunday content for #Hivelearners community.
So, let's start to make;
Ingredients:

Chicken 1/2 Kg (Bone)
Yogurt 250 gm
Cream 100 gm
Salt 2 Tea Spoon
Cooking Oil 150 ml
Ginger+ Garlic 1 Table Spoon(Paste)
Green Chili 4 Pcs (Chopped)
Onion 1 Pc (Chopped)
Cumin Seed 1 Tea Spoon
Coriander Whole 1 Tea Spoon
Black Pepper 1 Tea Spoon
The ingredients for Chicken White Curry (also called white qorma) are clearly labeled that are

Chicken: Bone-in chicken tastes best in a korma. You can make this recipe with meatballs and mutton as well.

Chili, ginger, garlic: You blend these together if making a fresh paste.

Onion: Cut onion into the small cube and then blend until smooth.

Spices: I used cumin powder, garam masala powder and black pepper.

Cream: I used cream in this recipe. I've tried this recipe with dairy cream as well it tastes great.

Yogurt: Use plain unsweetened yogurt.
Oil

Procedure:

In a pan heat oil and fry whole spices for 1 minute
Immediately, add onion paste so spices do not burn and lose their flavors.
For the onion paste for 2-3 minutes until its color changes and the onion water dries. Be patient and do not jump to the next step quickly. Add the ground spices and give it a stir.

Time to add the chicken. Stir fry chicken until it changes its color and you see some golden marks on it.

Immediately, add onion paste so spices do not burn and lose their flavors.
For the onion paste for 2-3 minutes until its color changes and the onion water dries. Be patient and do not jump to the next step quickly. Add the ground spices and give it a stir.
Time to add the chicken. Stir fry chicken until it changes its color and you see some golden marks on it.
Add water, and mix to loosen spices from the sides of the pan. Then cover the pot and cook the chicken on medium heat for 15 minutes or until tender.

Add Cream and yogurt in the pan and stir white puree to the cooked chicken.
Stir and simmer the chicken for 5 minutes or until you see oil separating on the sides of the pan.

Serve white korma with naan or garlic naan for best taste. Always pair it with a fresh salad like sliced onions, cucumber, and tomato.

Serve white korma with naan or garlic naan for best taste. Always pair it with a fresh salad like sliced onions, cucumber, and tomato.

I'd you try this white chicken korma recipe, I'd LOVE to hear your feedback in the comments.
Thank you so much for reading.

If you want to read my recent blogs then please click on these links:
https://ecency.com/hive-153850/@jahanzaibanjum/friendship-is-a-sheltering-tree

https://ecency.com/hive-163772/@jahanzaibanjum/ymigxhfqer

https://ecency.com/hive-176874/@jahanzaibanjum/falling-in-love-all-over

https://ecency.com/hive-153850/@jahanzaibanjum/cakes-cuteness-overload-1-30