White Creamy chicken Korma
- Heat oil in a pan and fry whole spices until they crackle.
- Add onion paste immediately and cook for 2-3 minutes until golden. Stir in ground spices.
- Stir-fry until the chicken turns white with golden spots.
- Pour in water, cover, and cook on medium heat for 15 minutes until tender.
- Prepare the Creamy Base - Blend cashews, coconut, yogurt, and cream into a smooth paste.
- Add the blended mixture to the chicken, stir well, and simmer for 5 minutes until oil separates.
- Serve hot with naan or steamed rice for a comforting, flavourful meal!
"Last Eid, I made this delicious and wholesome chicken curry, and it was an instant hit! Everyone loved its rich, creamy texture and healthy ingredients. It added to the joy of our celebrations, making the day even more special. I hope you try it and share the same festive warmth with your loved ones!" – Mrs. Sabiha Yasmeen Habib, A pâtissier, Delhi
