WHITE CHICKEN CURRY | SHAHI WHITE CHICKEN GRAVY | MILD CHICKEN RECIPE

White Chicken Curry | Shahi White Chicken Gravy | Mild Chicken Recipe | Creamy Chicken Recipe | White Chicken Gravy | Mild Chicken Curry | Chicken Curry | Chicken Gravy | Chicken Recipe


Ingredients for White Chicken Curry:

Chicken, large pieces with bones- 1 Kg

For Marination:
Salt- 2 tsp
White Pepper Powder- 2 tsp

Whole Spices:
Green Cardamom- 8
Black Cardamom- 2
Cloves- 8
Cinnamon- 3 small pieces
Black Peppercorns- 20
Mace (Javitri)- 1 flower

Cashew-Almond Paste-
Cashews- 12
Almonds, soaked and peeled- 12

Other Ingredients:
Onions, grated- 2 medium (150 gms)
Ginger garlic paste- 3 tsp
Whisked Curd/Yogurt- 5 tbsp
Green Chillies, slit- 6-7
Fresh Cream- 4 tbsp
Refined Oil- 6 tbsp
Kasuri Methi (Fenugreek leaves)- 1 tbsp
Butter- 1 tbsp

Preparation:
Soak the almonds in warm water for 30-60 mins. Remove and peel the skin.
Marinate the chicken pieces with salt and white pepper powder. Mix and set aside for 30 mins.
Grate the onions and slit the green chillies.
To make the almond-cashew paste, add both in a grinder and coarse grind to a powder.
Now add 4-5 tbsp water and blend it into a smooth paste.

Process:
Heat oil in a pan and add the whole spices.
Once it splutters, give a stir and add the grated onion. Give a mix and fry on medium heat for 3 mins making sure the color doesn’t change.
Now add the ginger garlic paste and fry on medium heat for 2 mins.
Add the marinated chicken and mix & sear on high heat for 4 mins. Continue to cook on medium heat for 3 mins till the chicken pieces are light brown.
Lower the heat and add the whisked curd/yogurt and slit green chillies & cook on low heat for 2-3 mins (stirring continuously) till oil separates.
Now cover and cook on low heat for 15 mins till the chicken is nearly tender.
Remove the lid, add the cashew-almond paste and fresh cream and give a mix.
Also add 150 ml water and a pinch of salt, give a mix and cover & cook on low heat for 10 mins till the chicken is tender and oil separates.
Add the roasted fenugreek leaves (Kasuri Methi). Also add a tbsp of butter. Cook for 2 mins and rest it for around 20 mins before serving.




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