Creamy White Chicken

Make this creamy white chicken curry at home which is better than restaurants within 50 – 60 minutes. Tender chunk of pan- fried chicken simmered in an aromatic, delicious, and creamy sauce. White Chicken Curry is very popular and sauce is versatile too. It is basically a dish where chicken is simmered with milk, onion, nut paste, and spices. Lastly finished with cream.

About this Recipe

People like eat Creamy White Chicken Curry in restaurants because everything else is overly spiced, hot, and oily. This Creamy Chicken Recipe makes a delicious and spice dish with tender chunks of chicken. You can make with low level heat or adjust its heat level.

Boneless Chicken is first marinated in yogurt, spices, and other herbs. We make the white gravy and then add pan fried chicken to this gravy. You can also use oven and air fry for chicken prior and add into the white gravy.

Marinated the Chicken

1. Take a bowl and mix all the ingredients

• 4 tablespoon Greek yogurt
• ½ tablespoon salt
• 1 ½ tablespoon garlic and ginger paste
• ½ tablespoon garam masala
• 1 tablespoon coriander powder
• ½ tablespoon fenugreek leave crushed
• 1 lemon

2. Mix well and taste salt and other spice. Avoid using runny yogurt because we want the marinade thick so it holds the chicken while pan- frying.
3. Add it 1 kg boneless chicken and marinade well. Cover and rest it for 30 minutes up to 24 hours in the refrigerator.
4. Soak 15 cashew nuts in half cup hot water. You will needed the some following ingredients to make the creamy gravy.

• 3 to 4 green cardamoms.
• 2 cups onion sliced
• ¾ inch ginger cloves peeled and sliced
• 1 cup full fat milk ( or heavy cream)

5. Heat 2 tablespoon oil in a pan and add onion, ginger, garlic, and cardamom.
6. Saute on a medium heat for 4 to 5 minutes, until they turn transparent and lose the raw flavor.
7. Do not brown them.
8. Add them it to a grander jar and add it cashews and milk/ cream.
9. Grind to smooth puree.

Make Creamy Chicken Gravy

10. Prepare it with these ingredients

• 3 TO 4 green chili chopped
• 1 black cardamom ( if you have)
• ½ to 1 teaspoon salt
• ½ to 1 teaspoon Gram masala
• ¼ to ½ teaspoon nutmeg grated
• ½ teaspoon fenugreek powder

11. Puree 2 tablespoon oil to the pan. Add black cardamom and salt cook them for 30 minutes and pour the puree. Be careful as the spices can splutter.
12. Put water and mix well. Start with 1 ½ cups and add another half cup later if you need.
13. Bring to a gentle boil on a medium heat. Cover and cook until thick and the onion flavor has completely gone. This take about at least 15 minutes. You may taste test your gravy and add the chilies on it.
14. On the other hand add ghee to a large wide pan and heat it. Place the chicken pieces and fry them on a medium flame on each side for 3 minutes.
15. If the chicken looking brown and if you want you can also under cook it is at the stage and finish in the curry. I also cut each pieces to a smaller sizes.
16. Once the gravy is cooked, it turns thick. You will also see specks of fats on the gravy. Taste test to see if the gravy still has the raw onion taste. I used 3 cups water in total and cook for 15 minutes.
17. Add salt, garam masala, fenugreek powder, nutmeg, black pepper and chicken.
18. Mix well. Cover and cook for 3 minutes. Taste test and adjust salt and spices as you needed. Add 3 to 4 tablespoon heavy cream.
19. Garnish Creamy Chicken with crushed black pepper. Serve with Tandoori roti, Naan, yellow and white rice, onion salad, vegetable salad well on the side.

Pro Tips

• Marinate the chicken for at least 30 minutes, but ideally overnight. This allows the yogurt and spices to penetrate the meat, making it more tender and flavorful. Use thick Greek yogurt for a rich and creamy marinade that clings well to the chicken.
• Soak cashews in hot water for a smoother paste. For an extra luxurious texture, blend the soaked cashews with a few almonds. This adds a subtle depth to the creamy gravy.
• You can also use milk in this recipes if you have not cream. Add milk according to your gravy.
• If you make it for kids please avoid the green chili.
• If you use red chili in these recipes your dish colors may be changed.

FAQs

Can I use milk and butter instead of heavy cream in chicken curry?

Milk and butter

Yes you can use it, if you are out of heavy cream and need it for a recipe is to combine milk and butter.

What is difference between this and Chicken Shahi Korma?

There is no big difference between this and Chicken Shahi korma. We use in this black pepper while Shahi chicken korma use red chili pepper.

Can I use malai instead of cream?

No you cannot use it, because malai cannot give you cream gravy.

Why my curry is not creamy?

To achieve a creamy, tangy curry sauce, incorporate yoghurt or heavy cream. Stir them in gently, as high heat may cause curdling.