White korma is a mildly spiced gravy dish because it uses fewer spices. A creamy, savory, and just plain delicious. White korma is served here. I mean, we're talking about a creamy, spicy gravy here.
Add the chicken to a wok and cook until golden brown in the oil. Add the ginger, garlic, and green chili paste, as well as the salt.
Cook for 5-7 minutes over medium heat, stirring once or twice during cooking.
Make a yogurt mixture with black pepper, spices, and yogurt while the chicken is in the oven.
Add yogurt mixture to the chicken; cook for 6-8 minutes until most water has evaporated, and you can see oil on the surface.
Afterward, stir in the cream and butter. Green chilies can be added to the dish as a garnish. Serve with plain white rice or naan bread from Pakistan.