White Chicken Korma

Delicate Pakistani chicken korma in a pale yoghurt, onion and cashew sauce scented with cardamom, white pepper and kewra.

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White korma gets depth from gently cooked onions and warm whole spices without browning or tomato. Low heat keeps the yoghurt smooth and preserves the sauce's pale colour.

Ingredients

• 1 kg Bone-in chicken pieces (skin removed)
• 300 g Plain full-fat yoghurt (at room temperature and whisked)
• 60 g Raw cashews (soaked in hot water for 20 minutes)
• 2 medium Onions (thinly sliced)
• 4 tbsp Ghee
• 6 Green cardamom pods (lightly crushed)
• 4 Cloves
• 1 5 cm Cinnamon stick
• 1 Bay leaf
• 2 tbsp Ginger-garlic paste
• 1.5 tsp Ground coriander
• 1 tsp Ground cumin
• 1 tsp White pepper
• 1.5 tsp Fine salt (divided)
• 350 ml Warm water (plus more if needed)
• 80 ml Double cream (optional)
• 0.5 tsp Kewra water (optional; do not use more)
• 2 tbsp Slivered almonds (to garnish)

Step-by-step method

1. Blend the drained cashews with 100 ml warm water until completely smooth. Stop and scrape the jug once. Whisk the yoghurt separately so it has no lumps and keep it at room temperature.
2. Heat 2 tablespoons ghee in a heavy pan over medium-low heat. Cook the onions with a pinch of salt for 8 to 10 minutes until soft and translucent with only the faintest gold; dark onions will colour the sauce.
3. Cool the onions briefly, then blend them with 80 ml water to a smooth paste. Add the remaining ghee to the pan with cardamom, cloves, cinnamon and bay leaf and stir for 30 seconds.
4. Add ginger-garlic paste for 45 seconds, then chicken and 1 teaspoon salt. Cook over medium heat for 6 to 8 minutes, turning the pieces, until the outside is opaque but not deeply browned.
5. Reduce the heat to its lowest setting. Mix coriander, cumin and white pepper into the yoghurt. Add it one tablespoon at a time, stirring constantly so each addition warms gradually and does not split.
6. Stir in the onion paste, cashew paste and 170 ml warm water. Bring only to a gentle simmer, cover and cook for 20 to 25 minutes, stirring every 6 minutes, until the thickest chicken piece reaches 75°C.
7. Uncover and simmer until the pale sauce coats a spoon. Add warm water if too thick. Stir in optional cream and the remaining salt, then warm gently for 2 minutes without boiling hard.
8. Turn off the heat and stir in optional kewra water. Remove the large whole spices, rest covered for 5 minutes and garnish with almonds before serving with naan or pulao.