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.
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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.
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.
What is the best way to store leftover White Creamy Chicken?
To store leftover White Creamy Chicken, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. When reheating, ensure it is heated thoroughly to an internal temperature of 165°F (74°C).
Can I make White Creamy Chicken dairy-free or vegan?
Yes, you can make a dairy-free version of White Creamy Chicken by substituting the curd and cream with plant-based alternatives like coconut yogurt and coconut cream. Additionally, use a non-dairy milk such as almond or soy milk for the nut paste. Ensure that the other ingredients are also vegan-friendly.
What can I serve with White Creamy Chicken for a complete meal?
White Creamy Chicken pairs beautifully with roti, naan, or steamed rice. You can also serve it with a side of sautéed vegetables or a fresh salad to add some crunch and balance to the meal.
How can I adjust the spice level in White Creamy Chicken?
To adjust the spice level in White Creamy Chicken, you can modify the number of green chillies used in the recipe. For a milder dish, reduce the quantity or omit them entirely. Alternatively, you can add more spices like garam masala or white pepper powder for flavor without increasing the heat.
What are some good substitutions for the nuts in White Creamy Chicken?
If you need to substitute the almonds and cashews in White Creamy Chicken, you can use sunflower seeds or pumpkin seeds for a similar creamy texture. Alternatively, you can skip the nuts altogether and use additional cream or yogurt to maintain the richness of the sauce.
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