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White Creamy Chicken  recipe

White Creamy Chicken

by Leena Kohli (@leenakohli)
5.0
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From 1 rating
Prep Time
15min
Cook Time
35min
Total Time
50min

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.

Ingredients

5 Servings
  • 1kg
    Chicken (curry cut)
  • 15
    Almonds (soaked & peeled)
  • 20
    Cashews
  • 1/2cup
    Milk
  • 1/4cup
    Oil
  • 1tsp
    Black Peppercorn
  • 2
    Cinnamon sticks (small pieces)
  • 5
    Cloves
  • 4
    Green Cardamom
  • 1
    Mace
  • 1/4tsp
    Nutmeg Powder
  • 3
    Onion (medium-sized)(ground)
  • 1tbsp
    Ginger Garlic Paste
  • 1cup
    Curd
  • 1/2tsp
    Salt
  • 4
    Green Chillies (hot)(sliced)
  • 1tsp
    White Pepper Powder
  • 1/2tsp
    Kasuri Methi
  • 1/2tbsp
    Lemon Juice (optional)
  • 3tbsp
    Cream
  • 1tsp
    Garam Masala
  • 1/4tsp
    Black Pepper Powder

For Tempering

  • 1tbsp
    Ghee
  • 1/2tsp
    Cumin Seeds

How to make White Creamy Chicken

  1. Wash and drain the chicken pieces and set aside.

  2. Grind the almonds and cashews with milk to make a smooth paste. Set aside.

  3. Heat oil in a heavy-bottomed pan/wok on medium to high flame.

  4. Add black peppercorns, cloves, cinnamon sticks, green cardamom, mace and nutmeg powder. Cook until they splutter.

  5. Add onions and ginger garlic paste and cook (3-4 minutes) until onions are soft and translucent.

    Step 1.1: Add onions and ginger garlic paste and cook (3-4 minutes) until onions are soft and translucent
    Step 1.2: Add onions and ginger garlic paste and cook (3-4 minutes) until onions are soft and translucent
  6. Add the chicken pieces and mix nicely. Cook on medium to high flame for 6-7 minutes until the chicken changes its colour.

    Step 1.1: Add the chicken pieces and mix nicely
  7. Add curd and boil; lower the flame, cover and cook until chicken is tender (approx. 15-20 minutes).

    Step 1.1: Add curd and boil; lower the flame, cover and cook until chicken is tender (approx
  8. To check if the chicken is tender, it should come apart quickly from the bone when poked with a fork.

    Step 1.1: To check if the chicken is tender, it should come apart quickly from the bone when poked with a fork
  9. 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.

    Step 1.1: Add nut paste, salt, green chillies, white pepper powder, kasuri methi, lemon juice and cream
    Step 1.2: Add nut paste, salt, green chillies, white pepper powder, kasuri methi, lemon juice and cream
  10. 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)

    Step 1.1: Remove the lid, check the seasoning (salt and chilli powder), and adjust to taste
  11. Turn off the flame. Mix in garam masala and black pepper powder. Mix it well and cover the pan for a few minutes.

    Step 1.1: Turn off the flame

For Tempering

  1. Before serving, heat the ghee in a tiny frying pan and cumin seeds. Cook until they splutter, then add to the curry.

    Step 2.1: Before serving, heat the ghee in a tiny frying pan and cumin seeds
  2. Serve hot with roti or naan.

Tips & Tricks

  1. You can adjust the quantity of cream and nuts to achieve the desired consistency of the gravy.

  2. For a richer flavour, use ghee instead of oil while cooking.

  3. Add spices according to your taste. You can add more or less as per your preference.

  4. The number of servings will depend on the quantity of the dish served.

Reviews

5.0
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From 1 rating
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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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