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Creamy White Chicken Curry

Creamy White Chicken Curry That Dances on Your Taste Buds

Enjoy this Creamy White Chicken Curry that's easy to make and full of flavor.
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Prep Time 1 hour
Cook Time 25 minutes
Marination Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mughlai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 kg Boneless Chicken Use boneless pieces for quicker cooking
  • 1 cup Yogurt Acts as a tenderizer; substitute with sour cream if desired
  • 2 tbsp Ginger-Garlic Paste
  • to taste Salt Adjust to taste, especially if using salted butter or ghee
  • 2 tbsp Ghee/Oil Essential for richness
  • 1 tbsp Cumin Seeds Adds warm, earthy notes
  • 3 pcs Cardamom Pods Crushed for intense taste
  • 3 pcs Cloves Use sparingly
  • 1 leaf Bay Leaf Remove before serving
  • 2 medium Onions Finely chopped
  • 2 pcs Green Chilies Chopped, adjust quantity to spice preference
  • 1 tbsp Ground Coriander Freshly ground is best
  • 1 tbsp Ground Cumin Freshly ground is best
  • 1/2 cup Cashew Nuts Soaked and blended into a smooth paste
  • 1 cup Heavy Cream Or coconut milk
  • 1 tbsp Garam Masala Sprinkle before serving
For Serving
  • 4 cups Basmati Rice or Naan Ideal accompaniments
  • 1/4 cup Fresh Cilantro For garnish

Equipment

  • Heavy-Bottomed Pot
  • blender
  • Large Bowl

Method
 

Step-by-Step Instructions
  1. Marinate the chicken by combining it with yogurt, ginger-garlic paste, and salt in a large bowl. Let it marinate for 30-60 minutes.
  2. Prepare the cashew paste by soaking cashews in warm water for about 20 minutes. Drain and blend with a splash of water until smooth.
  3. In a heavy-bottomed pot, heat ghee or oil over medium heat. Add cumin seeds, cardamom pods, cloves, and a bay leaf. Sauté for 2-3 minutes.
  4. Add finely chopped onions and sauté for 5-7 minutes until golden brown. Incorporate chopped green chilies and cook for another 1-2 minutes.
  5. Introduce the marinated chicken and cook for 6-8 minutes until browned. Sprinkle in ground coriander and ground cumin.
  6. Pour in the prepared cashew paste and heavy cream or coconut milk. Mix and bring to a gentle simmer. Cook on low heat for 20-25 minutes.
  7. Stir in garam masala and garnish with cilantro before serving with basmati rice or naan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Ensure the chicken is well-marinated for at least 30 minutes to enhance flavor and tenderness. Use fresh spices for better aroma and avoid overcooking the chicken.

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