White Chicken Curry | Creamy Chicken Curry | Shahi Chicken Curry Recipe

White Chicken Curry

It is true that the love for chicken curry surpasses all borders and this ‘Creamy White Chicken Curry‘ proves it all right. Chicken Curry is the ultimate comfort food. A humble chicken curry is all you need to spruce up a plain spread in almost all Indian households. But it doesn’t always have to be the creamy butter chicken or a rich chicken korma. White Chicken Curry is a fairly simple dish that is quite similar to the chicken curry that we usually make. The only difference is that White Chicken curry is more subtle and mild with is luscious creamy flavor that taste heavenly delicious with every single bite.

The recipe is simple and requires just some common ingredients found in an Indian kitchen. The only thing that one needs to be careful about is that you CANNOT accidentally change the color of the recipe while cooking, sure the chicken needs to be cooked thoroughly and the onions must be sautéed till it induces its flavor but one has to make sure that the color of the ingredients doesn’t change to brown or else it won’t be called as ‘The White Chicken Curry’. So, lets learn on- how to make this lip-smacking drool-worthy Chicken recipe with this easy steps as mentioned below.

Chicken Marination Ingredients:

ItemsQuantity
Chicken
(large pieces with bones)
1 kg
Salt1 tbsp
White Pepper Powder2 tsp
Lemon Juice1 tsp
Whisked Curd/Yogurt150 g
*tbsp-tablespoon; tsp-teaspoon*

Other Ingredients:

ItemsQuantity
Green Cardamom8
Black Cardamom1
Cloves8
Cinnamon2 small stick
Black Peppercorns20
Mace (Javitri)1 flower
Cashew-Almond Paste
(soaked and peeled)
Cashews 12
Almond 12
Ginger Paste1 1/2 tsp
Garlic Paste1 1/2 tsp
Onion Paste/Grated2 large size
Green Chilies5
Fresh Cream6 tbsp
Kasuri Methi (dried fenugreek leaves)2 tsp
Butter1 tbsp
SaltAs Per Taste
Sugar1 tsp
Olive Oil3 tbsp
*tbsp-tablespoon; tsp-teaspoon*

How To Marinate/ Preparation:

  • Marinate the chicken pieces with the above mentioned ingredients. Mix and set aside, refrigerate 1 hour to marinate.
  • Grate the onions or make a paste and slit the green chilies.
  • Soak the almonds in warm water for 30-60 mins. Remove and peel the skin. 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.

How To Cook:

Step 1: Heat oil in a pan and add the whole spices. – Once it splutters, give a stir and fry for 1 minute over medium heat. Now add the ginger garlic paste and fry on medium heat for 2-3 mins.

Step 2: Add the grated onion. Give a mix and fry on medium heat for 5-7 mins making sure the color doesn’t change.

Step 3: Add the marinated chicken, pour the rest of the marinade, add salt, sugar and green chilies. Mix & sear on high heat for 7 minutes. Cover & Cook 20 minutes on medium heat.

Step 4: Remove the lid and lower the flame, add the cashew-almond paste and fresh cream and give a mix on medium heat.

Step 5: Cover & Cook on medium heat for 15 mins till the chicken is tender and oil separates. Stir occasionally.

Step 6: 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. Mix well before serving.

White Chicken Curry

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