White Chicken Curry | Shahi White Chicken Gravy | Mild Chicken Recipe | Creamy Chicken Recipe | White Chicken Gravy | Mild Chicken Curry | Chicken Curry | Chicken Gravy | Chicken Recipe
Ingredients for White Chicken Curry:
- Chicken, large pieces with bones- 1 Kg
For Marination:
- Salt- 2 tsp
- White Pepper Powder- 2 tsp
Whole Spices:
- Green Cardamom- 8
- Black Cardamom- 2
- Cloves- 8
- Cinnamon- 3 small pieces
- Black Peppercorns- 20
- Mace (Javitri)- 1 flower
Cashew-Almond Paste-
- Cashews- 12
- Almonds, soaked and peeled- 12
Other Ingredients:
- Onions, grated- 2 medium (150 gms)
- Ginger garlic paste- 3 tsp
- Whisked Curd/Yogurt- 5 tbsp
- Green Chillies, slit- 6-7
- Fresh Cream- 4 tbsp
- Refined Oil- 6 tbsp
- Kasuri Methi (Fenugreek leaves)- 1 tbsp
- Butter- 1 tbsp
Preparation:
- Soak the almonds in warm water for 30-60 mins. Remove and peel the skin.
- Marinate the chicken pieces with salt and white pepper powder. Mix and set aside for 30 mins.
- Grate the onions and slit the green chillies.
- To make the almond-cashew paste, add both in a grinder and coarse grind to a powder.
- Now add 4-5 tbsp water and blend it into a smooth paste.
Process:
- Heat oil in a pan and add the whole spices.
- Once it splutters, give a stir and add the grated onion. Give a mix and fry on medium heat for 3 mins making sure the color doesn’t change.
- Now add the ginger garlic paste and fry on medium heat for 2 mins.
- Add the marinated chicken and mix & sear on high heat for 4 mins. Continue to cook on medium heat for 3 mins till the chicken pieces are light brown.
- Lower the heat and add the whisked curd/yogurt and slit green chillies & cook on low heat for 2-3 mins (stirring continuously) till oil separates.
- Now cover and cook on low heat for 15 mins till the chicken is nearly tender.
- Remove the lid, add the cashew-almond paste and fresh cream and give a mix.
- Also add 150 ml water and a pinch of salt, give a mix and cover & cook on low heat for 10 mins till the chicken is tender and oil separates.
- Add the roasted fenugreek leaves (Kasuri Methi). Also add a tbsp of butter. Cook for 2 mins and rest it for around 20 mins before serving.
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