White Creamy Chicken

Name: White Creamy Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5
Cuisine: Indian
Ingredients: 1 kg Chicken (curry cut); 15 Almonds (soaked & peeled); 20 Cashews; 0.5 cup Milk; 0.25 cup Oil; 1 tsp Black Peppercorn; 2 Cinnamon sticks (small pieces); 5 Cloves; 4 Green Cardamom; 1 Mace; 0.25 tsp Nutmeg Powder; 3 Onion (medium-sized)(ground); 1 tbsp Ginger Garlic Paste; 1 cup Curd; 0.5 tsp Salt; 4 Green Chillies (hot)(sliced); 1 tsp White Pepper Powder; 0.5 tsp Kasuri Methi; 0.5 tbsp Lemon Juice (optional); 3 tbsp Cream; 1 tsp Garam Masala; 0.25 tsp Black Pepper Powder; 1 tbsp Ghee; 0.5 tsp Cumin Seeds

Leena Kohli (@leenakohli)

5.0

From 1 rating

Indian Lunch Dinner Meat

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.

Prep Time

15min

Cook Time

35min

Total Time

50min

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

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.

For Tempering

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.