Thursday, October 13, 2011

Chicken White Korma/Qorma چکن وائیٹ قورمہ

Chicken White Korma/Qorma

White Korma is a dish originated during the period of Shah Jehan, the founder of Taj Mehal. He celebrate full moon nights with all white banguets. Nowadays White Korma is liked by peoples who are fond of eating some different taste.

  • Chicken 1 kg
  • Butter or oil  1 cup
  • Yoghurt  1 cup
  • Onion chopped 3
  • Ginger crushed 1 teaspoon
  • Garlic crushed 1 teaspoon
  • Green Chilli paste 3 teaspoon
  • Poppy seeds, soaked and grinded paste  2 teaspoon
  • Almonds, soaked and peeled  15 for garnish
  • Salt to taste
  • White pepper powder 1 teaspoon
  • Black pepper powder 1 teaspoon
  • Coriander powder 1/2 teaspoon
  • Cumin powder 1/2 teaspoon
  • Black pepper whole 15
  • Cloves whole 8
  • Cardamom green whole 10
  • Mace  4 small pieces
  • Cardamom green powder 1/2 teaspoon


  • Heat butter in a pan , add onion and fry till soft , not brown. Remove and grind.
  • Now in the same butter add chicken, ginger, garlic and green chilli paste  and cook for 2-3 minutes with constant stirring, then add yoghurt and fry for another 3 more minutes.
  • Now add grinded onion, poppy seeds and spices and cook on medium flame till chicken is tender and butter/oil separates out.
  • Garnish with peeled almonds and simmer.
  • Delicious Chicken White Korma is ready.
  • Serve hot with naan.