Name: White chicken korma (With almond and pistachio)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 6–8
Cuisine: Pakistani
Ingredients: 115 g/4 oz/¾ cup blanched almonds; 1 tsp each of grated ginger and crushed garlic; 1 kg/2¼ lb chicken, skinned and cut into 14 pieces; 350 ml/12 fl oz/1½ cups plain yogurt; 2 large red onions, very finely chopped; 5 green cardamom pods, crushed; 1 cinnamon stick; 3 tbsp ghee; 3 tbsp vegetable oil; 4–5 tbsp vegetable or sunflower oil; 2 tbsp ground pistachios; salt, to taste; ½ tbsp dried methi (fenugreek) leaves; 2–3 dried long red chillies

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
1 hr

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

Most kormas in Pakistan are a rich reddish colour; however, this recipe of my mother’s is a creamy white nutty version. This is not because of any addition of cream (using cream in kormas is uncommon in Pakistan), but because of the yogurt. Dried methi leaves added at the end gives the dish an unusual scent that’s as intoxicating as it is haunting.

Ingredients

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Ingredients

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