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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Wash your hands thoroughly after handling raw chicken to prevent cross-contamination.
Take 1kg of washed chicken in a bowl, squeeze 1 lemon juice over it, add ½ tsp of salt, and mix thoroughly with hands to ensure chicken is moist and tender.
Watch out
Make sure to mix the salt and lemon juice evenly across all chicken pieces, otherwise some pieces will be bland.
Take 3 medium-sized onions, slice them into a grinder jar without adding much water, and blend into a smooth onion paste. Transfer to a bowl.
Watch out
Do not add too much water when blending the onions, otherwise the paste will become watery and take too long to dry in the wok.
Take 15 soaked cashews in the grinder jar with a little water and grind until it forms a fine, smooth white paste.
Watch out
Ensure the cashews are soaked for 15-20 minutes beforehand, otherwise they will not grind into a smooth paste.
In a bowl, take 1 cup (200g) of curd, add 1 tbsp coriander powder, 1 tbsp cumin powder, and 1½ tsp white pepper powder, then whisk well until completely smooth and free of lumps.
Watch out
Whisk the curd thoroughly so there are no lumps remaining, otherwise the curd will split when added to the hot wok.
Hot oil can splatter when whole spices are added; add them gently from the side of the wok.
Heat 1 cup of oil in a wok on medium heat, then add 2 green cardamoms, 8-10 black peppercorns, 2-3 cloves, 2-3 cinnamon sticks, and 1 tsp cumin seeds, stirring briefly until aromatic without changing their color.
local_fire_departmentMedium heatWatch out
Do not let the whole spices burn in the hot oil, otherwise the oil will taste bitter.
Add the prepared onion paste and 2 tsp ginger garlic paste into the wok, sautéing until the raw smell is gone and the onion water dries up completely without letting the onions brown.
local_fire_departmentMedium-high heatWatch out
Do not let the onion paste brown, as a white korma gravy requires the base to remain pale and white.
Add the marinated chicken and 5-6 crushed green chillies into the wok, mixing well on high heat until the chicken color changes and its natural juices release.
local_fire_departmentHigh heatWatch out
Keep the heat high while searing so the chicken retains its natural juices and does not become rubbery.
Lifting the lid will release hot steam; lift it away from your face to avoid steam burns.
Cover and cook the chicken on high heat for 7-8 minutes, stirring occasionally until the chicken water dries up and the masala is well-roasted.
local_fire_departmentHigh heatWatch out
Stir occasionally while covered so the bottom does not stick or burn.
Add 1 tsp salt, reduce heat to low, pour in the prepared curd mixture while stirring, then mix well and increase heat to high.
local_fire_departmentLow heat then high heatWatch out
Lower the heat before adding the curd, otherwise high heat will cause the curd to curdle and break.
Cover and cook on low heat for 10-15 minutes, stirring occasionally until the chicken is thoroughly tender and cooked in the curd juices.
local_fire_departmentLow heatWatch out
Check periodically to ensure the gravy does not dry out completely and stick to the bottom of the wok.
Add 4-5 whole green chillies and the prepared cashew paste into the wok on high heat, mixing thoroughly and sautéing for 2-3 minutes until oil separates.
local_fire_departmentHigh heatWatch out
Stir continuously after adding cashew paste, as cashew paste burns easily at the bottom of the wok.
Add ½ cup fresh cream and ½ cup milk to adjust the consistency, mix well, cover, and simmer on low heat for 5 minutes before switching off the flame.
local_fire_departmentLow heatWatch out
Keep the heat low after adding cream and milk so they do not curdle or separate from the sauce.
After 10 minutes, open the lid, garnish with freshly chopped coriander leaves, and sprinkle a pinch of garam masala over the top before serving.
Watch out
Add just a tiny pinch of garam masala, otherwise it will darken the white color of the korma gravy.
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