White Creamy Chickenby Leena Kohli (@leenakohli)
White Creamy Chicken is a comforting and delicious dish that combines tender chicken, a creamy sauce, and spices to create a well-balanced meal. Perfect for any occasion, this easy-to-enjoy dish will have your taste buds singing.
- 1kgChicken (curry cut)
- 15Almonds (soaked & peeled)
- 1tspBlack Peppercorn
- 2Cinnamon sticks (small pieces)
- 4Green Cardamom
- 1/4tspNutmeg Powder
- 3Onion (medium-sized)(ground)
- 1tbspGinger Garlic Paste
- 4Green Chillies (hot)(sliced)
- 1tspWhite Pepper Powder
- 1/2tspKasuri Methi
- 1/2tbspLemon Juice (optional)
- 1tspGaram Masala
- 1/4tspBlack Pepper Powder
- 1/2tspCumin Seeds
Wash and drain the chicken pieces and set aside.
Grind the almonds and cashews with milk to make a smooth paste. Set aside.
Heat oil in a heavy-bottomed pan/wok on medium to high flame.
Add black peppercorns, cloves, cinnamon sticks, green cardamom, mace and nutmeg powder. Cook until they splutter.
Add onions and ginger garlic paste and cook (3-4 minutes) until onions are soft and translucent.
Add the chicken pieces and mix nicely. Cook on medium to high flame for 6-7 minutes until the chicken changes its colour.
Add curd and boil; lower the flame, cover and cook until chicken is tender (approx. 15-20 minutes).
To check if the chicken is tender, it should come apart quickly from the bone when poked with a fork.
Add nut paste, salt, green chillies, white pepper powder, kasuri methi, lemon juice and cream. Cook for additional 4-5 minutes. Stir occasionally to avoid the paste sticking to the bottom of the pan.
Remove the lid, check the seasoning (salt and chilli powder), and adjust to taste. (if there is excess water, one can cook until you get the desired consistency)
Turn off the flame. Mix in garam masala and black pepper powder. Mix it well and cover the pan for a few minutes.
Before serving, heat the ghee in a tiny frying pan and cumin seeds. Cook until they splutter, then add to the curry.
Serve hot with roti or naan.
Tips & Tricks
You can adjust the quantity of cream and nuts to achieve the desired consistency of the gravy.
For a richer flavour, use ghee instead of oil while cooking.
Add spices according to your taste. You can add more or less as per your preference.
The number of servings will depend on the quantity of the dish served.
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