Safed Murgh Korma
A royal white chicken korma using seeds and nuts for a velvety texture.
About this dish
Safed Murgh Korma is the elegant, pale cousin of the robust red Delhi korma. Developed in the royal kitchens, it avoids turmeric and red chillies to maintain a pristine white or ivory color. It is defined by its velvety sauce made from a paste of cashews, poppy seeds, and melon seeds, scented delicately with kewra water and green cardamom.
Ingredients
The Marinade
- 800g Chicken, curry cut (bone-in)
- 150g (1/2 cup) Thick Greek yogurt, whisked
- 1 tbsp Ginger-Garlic paste
- 1 tsp Salt
- 1/2 tsp White pepper powder
The White Paste
- 20 Cashew nuts, soaked in warm water
- 1 tbsp Poppy seeds (Khus Khus), soaked
- 1 tbsp Melon seeds (Magaz), soaked
- 2-3 Green chillies (for heat without color)
The Gravy Base
- 4 tbsp Ghee
- 2 large Onions, boiled and ground to a fine white paste
- 4 Green cardamoms
- 1-inch Cinnamon stick
- 4 Cloves
- 1/2 cup Fresh cream
- Few drops Kewra water (Screwpine essence)
Method
- 1
Marination
Mix the chicken with yogurt, ginger-garlic paste, salt, and white pepper. Let it marinate for at least 30 minutes. The yogurt acts as a tenderizer and provides the acidic base for the white gravy.
- 2
Creating the Royal Paste
Drain the soaked cashews, poppy seeds, and melon seeds. Grind them with the green chillies into an exceptionally smooth, silk-like paste using a little milk or water. Grittiness here will ruin the texture of the korma.
- 3
Onion Preparation
Boil the onions in water for 10 minutes until soft, then drain and grind to a paste. Boiling removes the pungent sulfur and prevents the onions from browning, keeping the gravy white.
- 4
Tempering Whole Spices
Heat ghee in a heavy-bottomed pot (deg). Add cardamoms, cinnamon, and cloves. When they puff up and release their aroma into the fat, add the boiled onion paste.
- 5
Cooking the Base
Sauté the onion paste on low heat for 5-7 minutes. It must not turn brown; if it starts to color, add a teaspoon of milk. Cook until the ghee begins to separate at the edges.
- 6
Searing the Chicken
Add the marinated chicken to the pot. Increase heat to medium and sauté for 5 minutes until the chicken turns opaque. The yogurt will release water; continue cooking until the liquid reduces slightly.
- 7
Simmering with Nut Paste
Stir in the cashew-melon seed paste. Mix thoroughly and add 1/2 cup of warm water or milk. Cover and simmer on low heat for 20-25 minutes until the chicken is tender and falling off the bone.
- 8
Finishing with Cream
Once the chicken is cooked, lower the heat to the minimum and stir in the fresh cream. Cream adds the characteristic royal sheen and balances the mild heat from the white pepper.
- 9
The Aromatic Touch
Turn off the heat. Add the kewra water and a pinch of green cardamom powder. Keep the pot covered for 5 minutes to trap the delicate floral aromas before serving.
Notes & variations
- White pepper is essential; black pepper will leave dark specks in the ivory sauce.
- If you cannot find poppy seeds, increase the cashew count by 10.
- Always use ghee for this dish; oil does not provide the same depth of flavor for Mughlai recipes.
- The gravy should be thick and coat the back of a spoon.
Serve with
Serve with Sheermal or Garlic Naan and a garnish of slivered almonds.
Cook's note
To keep the gravy perfectly white, never brown the onions—boiling them first is the secret professional trick.