White Chicken Curry

White chicken curry is a unique recipe other than the normal white shahi chicken korma and the malai chicken. This is a family recipe that is adapted to give a delightful taste. It may appear like the chicken stew, but it is quite different from it in terms of the process and the look. This curry consists of a delicious and flavourful gravy cooked in yoghurt base, seasoned with white pepper powder. Use chicken with bones as it adds flavour to the curry. Quite easy to make, with simple ingredients and smooth to the taste buds too.

Ingredients

650 g chicken
Salt
1.5 tsp black pepper powder
3 tsp ginger garlic paste
½ cup curd
3 green chilies
4 onions
10 small potatoes
2 carrot
6 baby onions
10 cashew nuts
1 tsp clarified butter ( ghee)
5 tsp vegetable oil
1” cinnamon stick
3 green cardamom
5 clove
1 black cardamom
1 bay leaf
1 tsp refined flour
¾ cup milk.
½ tsp garam masala powder

Method

Marinade the chicken with salt, black pepper powder, ginger garlic paste, curd, mix it well, cover and let it marinade for an hour.
Slightly prick the potatoes and baby onions with toothpick so that the salt and the flavours seep in.
Heat pan in low flame and add the sliced onions, until its translucent and take it off the heat.
Blend the onions, cashew nuts and blend to a smooth paste.
Boil water in a saucepan and add salt and then add the potatoes, cook for 5 minutes, then add the carrots and the baby onions, let it cook for 5 more minutes. Drain and keep it aside.
Heat oil in a pan on low flame and add the cinnamon, clove , green cardamom, black cardamom and bay leaf.
Now add the ginger garlic paste and sauté, along with it add the chopped green chilies.
Then add the onion and cashew paste. Don’t brown the paste too much.
Add the marinated chicken and stir on medium flame for 10 minutes.
Cover and cook for 5 more minutes after giving a stir on low flame until the oil separates.
Add 4 cups boiling hot water to give it the gravy like consistency, simmer on low heat.
Now add the boiled potatoes carrots and onions.
In a cup add 1 tsp refined flour and ¾ cup milk and mix it so completely.
Add it to the curry slowly while stirring the curry constantly, so that there are no lumps.
Add garam masala in the end, mix and turn off the flame.

Comments

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