White Chicken Curry: A Creamy & Mild Delight

White Chicken Curry: A Creamy & Mild Delight

by

Unveiling the Elegance of White Chicken Curry

Imagine succulent pieces of chicken bathed in a velvety, pale gravy that whispers of delicate spices and rich textures. That’s the magic of White Chicken Curry, also known as Safed Murgh (White Chicken) or a type of White Chicken Korma. Unlike its red counterparts, this dish skips the turmeric and red chilies, relying on fresh cream, yogurt, and nuts to build its signature color and luxurious mouthfeel. It’s surprisingly easy to make and a fantastic option when you desire a milder, yet deeply flavorful, curry.

Let’s get cooking!

Ingredients You’ll Need:

  • For the Chicken & Marinade:
    • 500g (about 1.1 lbs) Chicken (bone-in pieces or boneless cubes, your preference)
    • 2 tablespoons Ginger-Garlic Paste
    • 1/2 teaspoon White Pepper Powder (or freshly crushed black pepper)
    • 1/2 teaspoon Salt (or to taste)
    • 1 tablespoon Lemon Juice
  • For the White Gravy Base:
    • 1 large Onion, roughly chopped (avoid red/purple onions for best white color)
    • 2-3 Green Chillies (adjust to your spice level, deseed for less heat)
    • 1/2 cup Plain Yogurt (preferably full-fat, whisked until smooth)
  • Whole & Ground Spices:
    • 2-3 Green Cardamoms
    • 1 Black Cardamom (optional, for a deeper aroma)
    • 1-inch Cinnamon Stick
    • 3-4 Cloves
    • 1/2 teaspoon Cumin Powder
    • 1 teaspoon Coriander Powder
    • 1/2 teaspoon Garam Masala Powder (ensure it’s a lighter blend, not too dark)
    • A pinch of Nutmeg powder (freshly grated is best, optional)
  • For Finishing & Garnish:
    • 2-3 tablespoons Oil or Ghee
    • Fresh Coriander Leaves, chopped (for garnish)
    • Julienned Ginger (for garnish, optional)

plz subscribe my YouTube channel

Step-by-Step: Crafting Your Creamy White Chicken Curry

1. Marinate the Chicken

  1. In a bowl, combine the chicken pieces with 1 tablespoon of ginger-garlic paste, white pepper powder, salt, and lemon juice.
  2. Mix well, ensuring all chicken pieces are coated.
  3. Cover and let it marinate for at least 30 minutes at room temperature, or for 1-2 hours (or even overnight) in the refrigerator for deeper flavor.

2. Prepare the Gravy Paste

  1. In a small pan, heat 1 tablespoon of oil. Add the roughly chopped onion, green chillies, and cashew nuts.
  2. Sauté on medium heat until the onions become translucent and soft. Do not let them brown.
  3. Remove from heat and let the mixture cool slightly.
  4. Transfer the cooled mixture to a blender. Add the whisked plain yogurt and milk.
  5. Blend until you get a very smooth, creamy white paste. Add a tiny splash of water if needed to help blend, but keep it thick. Set aside.

3. Cook the Chicken

  1. Heat 2-3 tablespoons of oil or ghee in a large pot or heavy-bottomed pan over medium heat.
  2. Add the whole spices: green cardamoms, black cardamom (if using), cinnamon stick, and cloves. Sauté for 30 seconds until fragrant.
  3. Add the remaining 1 tablespoon of ginger-garlic paste. Sauté for another minute until its raw aroma disappears.
  4. Add the marinated chicken pieces to the pan. Increase heat to medium-high and sear the chicken for 4-5 minutes, stirring occasionally, until its color changes to white on all sides. You don’t need to brown it.

4. Build the White Gravy

  1. Reduce the heat to low. Add the ground spices: cumin powder, coriander powder, and garam masala powder. Stir for 1 minute, allowing the spices to toast lightly.
  2. Now, add the prepared smooth onion-cashew-yogurt paste from the blender to the chicken. Mix well to combine everything.
  3. Pour in about 1/2 to 1 cup of warm water (or chicken stock) to adjust the gravy consistency. Stir well.
  4. Bring the curry to a gentle simmer. Cover the pan and cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through, stirring occasionally to prevent sticking.

5. Finishing Touches

  1. Once the chicken is tender, remove the lid. Add the fresh cream and the crushed kasoori methi. Add a pinch of nutmeg powder if using.
  2. Mix gently. Simmer for another 2-3 minutes on low heat. Do not boil vigorously after adding cream, as it can curdle.
  3. Taste and adjust salt if needed.

Serving Your White Chicken Curry

Garnish with fresh coriander leaves and julienned ginger (if using). Serve your rich and creamy White Chicken Curry hot with:

  • Freshly baked naan bread
  • Soft roti or paratha
  • basmati rice

Enjoy this truly exquisite and comforting dish!

Stay updated with Infoblend.in for the latest insights on workforce trends and industry news.

#WhiteChickenCurry #CreamyCurry #IndianFood #ChickenKorma #HomemadeCurry #CreamyChicken #DinnerRecipe #EasyChicken