If you’re looking for a curry that’s rich, comforting, and fit for a royal feast, White Chicken Curry is the perfect choice. Unlike the fiery red or yellow gravies you might be used to, this dish stands out with its creamy, aromatic base made from caramelized onions, nut milk, and a medley of whole spices. Each bite is velvety, fragrant, and layered with subtle flavors. Best of all, it pairs beautifully with fluffy jeera rice or warm parathas, making it a showstopper for both everyday meals and special occasions.
Preparation time – 30 minutes
Cook time – 40 minutes
Serves – 3-4 people
Ingredients
To marinate the chicken:
- 1 kg chicken, curry cut
- 1 tbsp salt
- 1 tsp black pepper powder
- 4 tbsp thick curd (yogurt)
- 2 tbsp ginger garlic paste
For the curry:
- 4 tbsp mustard oil (for frying onions)
- 2 tbsp mustard oil (for cooking curry)
- 4 cups onion, finely sliced
- 1 tsp salt
- 1 tsp cumin seeds
- 2 green cardamom pods
- 2 cloves
- 1-inch cinnamon stick
- 1 black cardamom
- 1.5 tbsp coriander powder
- 1 tbsp cumin powder
- 1 cup hot water
- 4–5 green chilies, slit in half
- 2 tbsp kasuri methi (dried fenugreek leaves)
- Fresh coriander leaves for garnish
For the nut milk:
- 5 almonds
- 8 cashews
- ½ cup water
Directions
- In a large bowl, mix the chicken with salt, black pepper, curd, and ginger garlic paste.
- Let it rest for at least 30 minutes to soak up the flavors.
- Heat 4 tbsp mustard oil in a kadhai (wok).
- Add sliced onions and sauté until golden brown. Sprinkle with a pinch of salt.
- Remove, cool slightly, and blend into a smooth paste.
- In the same kadhai, heat 2 tbsp mustard oil.
- Add cumin seeds, cardamom, cloves, cinnamon, and black cardamom. Let them crackle.
- Add the marinated chicken and cook on high heat for 10 minutes, stirring until the chicken releases water and begins to caramelize.
- Reduce the flame, cover, and let it cook for another 10 minutes.
- Lightly roast almonds and cashews in a pan.
- Allow to cool, then blend with ½ cup water into a fine paste.
- Add the onion paste, coriander powder, cumin powder, and nut milk to the chicken. Mix well.
- Add 1 cup of hot water, cover, and cook until the chicken becomes tender and the curry thickens.
- Stir in kasuri methi, slit green chilies, and fresh coriander leaves.
- Simmer for a minute, then turn off the heat.
- Serve hot with jeera rice or parathas.
📝 Pro Tips:
- Marinate the chicken overnight for deeper flavor.
- Use full-fat curd for a creamier texture.
- Adjust the number of green chilies based on your spice preference.
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