Chicken White Korma 

Ingredients:

- 1 kg chicken, cut into 12 pieces

- 1 cup oil

- 1 cup plain yogurt

- 2 onions, thinly sliced

- 1 teaspoon ginger paste

- 1 teaspoon garlic paste

- 6 cardamom pods

- 1 teaspoon whole black pepper

- 1 teaspoon white cumin powder

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon mace powder

- 1/2 teaspoon nutmeg powder

- 1 tablespoon kewra essence

- 1 teaspoon salt

- 6-7 green chilies, thinly sliced

- 2 tablespoons finely sliced ginger

Cooking Method:

1. Heat oil in a deep skillet or wok over medium heat.

2. Add the thinly sliced onions and cook them on low heat for 3-4 minutes, stirring occasionally, until the onions are translucent and all the water from the onions has evaporated.

3. Add the chicken pieces to the skillet and cook for about 5 minutes, stirring occasionally, until the chicken is no longer pink.

4. Add the ginger paste and garlic paste to the skillet and stir-fry for 30 seconds.

5. Now, add the salt, turmeric powder, whole black pepper, mace powder, and nutmeg powder to the skillet. Keep stirring to coat the chicken evenly with the spices.

6. Add the plain yogurt and green chilies to the skillet. Mix well to combine all the ingredients.

7. Cover the skillet with a lid and let the chicken cook on low heat for 15-20 minutes, or until the chicken is tender. Stir occasionally to prevent sticking.

8. After the chicken is tender, add 1 cup of water to the skillet and bring it to a boil.

9. Add the cardamom pods and white cumin seeds to the skillet and mix well.

10. Pour the kewra essence into the skillet and turn off the heat.

11. Transfer the Chicken White Korma to a serving bowl.

12. Sprinkle the finely sliced ginger over the dish for garnish.

13. Your delicious Chicken White Korma is now ready to be served.

Enjoy your homemade Chicken White Korma!