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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Blend the chopped onions and water until smooth.
Whisk the yogurt, coriander powder, and cumin powder in a bowl until combined.
Heat oil in a deep skillet over medium heat. Add cumin seeds, peppercorns, and cloves. Let them sizzle for 30 seconds until fragrant.
Add the onion paste. Sauté, stirring frequently, until the raw smell fades and the oil begins to separate. (Note: Do not brown the onions)
Add chicken to the skillet and stir-fry over high heat until the meat turns white.
Stir in the salt, ginger-garlic paste, and green chilli paste. Sauté for 2 minutes until the raw garlic scent disappears.
Turn the heat to low. Pour in the yogurt mix, stirring constantly to prevent curdling and cook until the oil separates.
Pour in the milk, bring to a gentle boil, then cover and simmer on low for 12–15 minutes, stirring occasionally, until the chicken is tender.
Stir in fresh cream, slit green chilli, chopped coriander leaves, and freshly ground black pepper.
Cover and simmer for 3–4 minutes. Turn off the heat and let it rest covered for 5 minutes before serving.
Serve hot, garnished with fresh coriander, with garlic naan, buttered tandoori roti, or layered lachha paratha.
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Avoid adding turmeric, red chilli powder, or tomatoes to keep the white colour.
Use full-fat yogurt and heavy cream for a rich and creamy texture.
Can I use boneless chicken?
Yes, but bone-in chicken adds more flavor to the curry.
How can I make it spicier?
Increase the amount of green chilli paste or add more freshly ground black pepper.
Can I skip the fresh cream?
You can, but it will affect the creamy texture of the curry.
What can I serve with this dish?
Serve it with garlic naan, buttered tandoori roti, or layered lachha paratha.
How do I prevent the yogurt from curdling?
Stir constantly while adding the yogurt mix and keep the heat low.
