Recipe for White Chicken Korma Curry as made for the Indian Rajs white banquets.

The most beautiful building in this world

This is a slightly more complicated curry or Korma, but it is well worth the effort especially if you are trying to impress. Some of the ingredients may be a little more difficult to get hold of unless you have Asian shops, or an excellent deli nearby.

A mild aromatic korma,

The Moghul Emperor Shahjehan, builder of the beautiful Taj Mahal in Agra India, used to have all-white banquets on full moon nights at his Agra Fort in India. The terrace of the fort would be decorated with white carpets and cushions and white flowers, the guests dressed in white, and all thedishes served were white in colour.

The white korma was later perfected at the tables of the gourmet Nawabs of Oudh in Lucknow. They also had all-white banquets on the night of Sharad Poornima, the September
full moon, as late as the 1960s.
Originally this dish was made with almonds only, but modern cooks prefer a combination of
cashews and almonds.

Green Cardamon
Green Cardamon
cloves add the taste of the east to any dish
cloves add the taste of the east to any dish | Source


Serves 4

4 green cardamoms

1 clove

2 teaspoons finely chopped garlic

11/2 teaspoons poppy seeds

2 teaspoons finely chopped fresh ginger

5oz (150g) full-fat yoghurt

1/3 cup ghee or clarified butter

2oz (50g) blanched almonds

214lb (1kg) boneless chicken breasts, skinned

2oz (50g) unsalted cashew nuts

1/2 teaspoon nutmeg powder

2 cinnamon leaves or bay leaves

½ teaspoon mace powder

Two or three onions, chopped


1 teaspoon of Kashmiri chilli powder

5 stars from 2 ratings of White Korma

Cook Time

  • Prep time: 1 hour
  • Cook time: 40 min
  • Ready in: 1 hour 40 min
  • Yields: serves four people

How to make white chicken curry

This is what you do;

1 Soak the poppy seeds in ½ cup water for 1 hour. Then drain off the water and grind into a fine paste with a pestle and mortar.

2 Hang the yoghurt in a cheese-cloth for 1 hour to drain off the whey. Then put yoghurt into a bowl and whisk.

Add the chicken to the yogurt and leave to marinate for 30 minutes.

whenever you use chicken it really does tenderise it if you mariate it in yogurt, either full or half fat will do the job.

3 Heat most of the ghee or clarified butter in a cooking pot, add the almonds, cashews and cinnamon or bay leaf and fry for about 7-8 minutes over a moderate heat. Add the onions and fry for about 10 minutes or until lightly coloured. Add the chilli, cardamoms and ground poppy seeds and fry for about 3-4 minutes. Add 1 cup water and cook for 10 minutes. Remove from the heat, discard the cinnamon or bay leaf and leave to cool. Put the mixture into a blender and purée to a smooth paste.

4 Add 1 tablespoon ghee or clarified butter to the cooking pot, then add the garlic, ginger, clove.

After 1 minute, remove the chicken from the yogurt and add, fry until firm. The remaining yogurt can be added, stir it in to stop it curdling.

5 Add the ground spice mixture with the nutmeg and mace powders and salt to taste.

Stir well and add 1½ cups hot water. Simmer on a low heat for about 30 minutes until the chicken is tender.

Serving suggestions

  1. Serve on a bed of white basmati rice. When I last served this I added white rose petals dipped in white chocolate to the plates.
  2. You can serve with chapatis if you prefer.
raita | Source

Cucumber Yogurt Raita

A very nice sidedish for all curries is Cucumber Raita.

Usually this raita ends up looking quite green which we don't want with this dish.

So just squeeze in the juice of the cucumber add a little sugar.

or you can make it like this.

Chop half a cucumber and squeeze out as much juice as you can.

mix together sugar about 1 teaspoon and fresh mint leaves, or bottled if you prefer.

One coffee mug of yogurt, Greek styles is okay and mix with the other ingredients.

fine chop some tomatoes and mix it all together for a delicious addition to your meal.

Drink suggestions for this dish.

What to drink with a meal such as this is difficult, because it is so highly aromatic.
I like a wine made from the gerwertztraminer grape, either from the Alsace, or new world if you can find it.

As an aperitif, you could try a Ginger wine, or cream sherry, I know they are not in fashion these days, but I like 'em.

It needs a slightly sweeter wine than you might normally drink with a meal. May I suggest something from the Muscat range of wines.

A very strong lattee with a Turkish delight would be the perfect end. At one time I might have suggested a nice cigar too, cough, hic.

New Adventure/ romance from the author

Guilty of Honour
Guilty of Honour

Young Ben Stone is fleeing for his life over the bleak Yorkshire Moors. From being a child, he has been besotted by the local landowner’s daughter Ruth, but after her wicked brother is accidentally killed, Ben fears that he will be blamed. Ruth convinces him he should go on the run; otherwise, her father who is also the local magistrate will probably have him hanged for murder.

Trying to keep out of the way of the law, he runs into a wandering band of thieves. They take him as a prisoner and he is forced to endure a desperate winter in their secret lair. When he does escape their clutches, his fortune changes, and he is taken in by a friendly parson. The parson runs a small orphanage in Cartmel, where Ben recovers his health and spirits.

A brief spell working at a chandler’s shop in Barrow in Furness is rudely interrupted when Ben is pressed into the navy. The year is 1801 and the Royal Navy is desperate for men.

Despite this poor start, Ben takes to life in the navy, and quickly gains promotion. He is set for a promising career, when his past returns to haunt him, in the person of Ruth the landowner’s daughter, who has been married off to the new Governor of Jamaica and needs transporting out to the Caribbean on Ben’s ship. During the voyage, Ruth takes the opportunity to revive Ben’s feelings for her.

When he returns to England, he is confronted by his past and has to face a court-martial over the death of Ruth’s brother. Can he clear his name? What part will Lady Ruth play in his future? Ben is in for many varied adventures before his life is settled.

The taj Mahal through the early morning mist.
The taj Mahal through the early morning mist. | Source

More by this Author

Comments 19 comments

Gordon Hamilton profile image

Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

Hi, Tony

Sounds amazing. I need to get to my nearest Asian supermarket soon and pick up some of this stuff. That is a few of your curries I have bookmarked to try, so I need to catch up!


tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

HI Gordon

many thanks for the comment.

try it, you will love the blend of tastes, it is unlike any other curry.

cheers Tony

saddlerider1 profile image

saddlerider1 5 years ago

I love Indian food, do you have a famous curry chicken or buttered chicken recipes? This dish sounds wonderful, I can purchase the ingredients here, as there are many specialty shops in my are of town. Thank you for following me as well. peace

tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

HI saddlerider1

yes Indian food certainly takes some beating. I am currently writing a butter chicken recipe. I'm pleased you can get the ingredients, the authentic flavours are only produced with the right spices.

thank you for your comment and following

cheers Tony

Genna East profile image

Genna East 5 years ago from Massachusetts, USA

I looooove curry, Tony. I printed this recipe out in a nanosecond. :-) I thank you, but I fear my waistlne will not. Delicious hub.

tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

Hi Genna

I'v have never met a calory yet that i did not like

thanks for the comment; I hope you enjoy this


sweetie1 profile image

sweetie1 5 years ago from India

Hi tony, i have never heard of white korma., though i have had chicken Korma many a times, i am going ot try it soon.

tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

hi sweetie1

I hope you enjoy it when you try.

let me know.

Cloverleaf profile image

Cloverleaf 5 years ago from Calgary, AB, Canada

Hi Tony,

You've done it again - made me hungry and I only just ate!!! Chicken Korma is one of my favourite indian dishes, but indian cuisine is "different" in Canada than it is in the UK (I'm not sure why, but it just isn't as good). I have never thought about making a Korma for myself because I thought it would be too difficult, but I think your recipe is easy enough for me to follow. I might give this one a try!

Thanks so much,


tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

Hi Cloverleaf,

hello to Canada. I wonder why it tastes different, perhaps your spices are different. This is a very easy recipe and I'm sure you will do it justice. The secret of Indian cooking is to do it with love for the food and the recipients.

good luck


profile image

Derdriu 4 years ago

Tony, What an appealing, appetizing, attractive treat can be found in this delectable white banquet of white chicken and white curry! In particular, I love the combination of almonds, cashews and nutmeg. Additionally, I really like the serving suggestions. But what white drink goes with this: buttermilk, milk, milkshake, white Russian, white tea, etc.?

Thank you for sharing, voted + all.

Respectfully, Derdriu

tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author


this is a fabulous taste, one of the best curries I have ever cooked and tasted. None of our many Indian or Pakistani eating places serve it.

Milk would be an ideal drink or the Indian lassi, which is the most refreshing drink in the world. I shall add the recipe for that to this hub as soon as I can.

Try this one, you will be knocked out with the taste.

all the big thanks as usual for comments, interest, and votes.

regards Tony

tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author


you asked for drink ideas, and as you would expect from a Yorkshire person, I have obliged.



Vanderleelie profile image

Vanderleelie 4 years ago from New Brunswick, Canada

I am looking forward to trying this recipe, as the moon is almost full. I'll cover the table with a white linen cloth and don my best white silk blouse. The Lucknow connection is intriguing - my great-grandfather, trained at Kew, was stationed there as Superintendent of Government parks and gardens from 1875 - 1904. I have always wanted to visit his former home in India, haven't been there yet, but perhaps this curry will bring me a little closer to that destination.

tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author


I hope you enjoy this recipe, it really is one of the finest I know. I have a vivid mental picture of your white cloth and white silk blouse in the moonlight, how romantic that would be.

I have visited India on several occasions and it is a wonderful place, a little bit crowded, and quite bonkers at times but still very alluring.



Riviera Rose profile image

Riviera Rose 4 years ago from South of France

Looks delicious, must give it a try some time, thanks!

tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author


This is a great dish to serve to friends it will certainly impress them as it is one of the tastiest curries I have ever made.



Journey * profile image

Journey * 3 years ago from USA

This recipe seems so appetizing. When I go to an Indian restaurant, chicken korma is one of my favorite dishes to get. Thanks for sharing.

tonymead60 profile image

tonymead60 3 years ago from Yorkshire Author


A well made Korma is a spectacular meal, these white Kormas are amazing meals full of flavior which has a real 'feel good' effect.

Try making one, it is well worth the effort.

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