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Home Pricing Community My Recipes

Home Pricing Community My Recipes

phillych3zst3ak

Mughlai White Chicken Curry

4.0

750 g cubed chicken thighs

½ cup thick yogurt (whisked)

2 tsp ginger paste

1 tbsp garlic paste

½ tsp white pepper (or black if unavailable)

½ tsp salt

2 tbsp ghee (or oil)

2 medium yellow onions, sliced thin

20-25 cashews

2 tbsp melon seeds (magaz) – optional but authentic

4-5 green chilies (slit or chopped, adjust heat)

½ cup cream (heavy/whipping)

½ cup milk

1 tsp garam masala (light version – mostly cardamom/cinnamon)

4 green cardamoms

1 small stick cinnamon

5 cloves

1 bay leaf

Salt to taste

1 tsp sugar

Mix chicken with yogurt, ginger paste, garlic paste, white pepper, and salt. Let rest.
Soak cashews and melon seeds in warm water 15 mins. Grind to a smooth paste with a splash of water using a blender or food processor.
Heat ghee in a heavy pan. Add whole spices (cardamom, cinnamon, cloves, bay leaf). Sauté until fragrant. Add sliced onions and cook gently until soft and pale golden (not dark brown) then remove from pan and set it aside.
In the same pan, sear the marinated chicken on medium heat until the yogurt coats well and chicken is half cooked.
Add onions back in then add ginger garlic paste and green chilies, cook 1 min then, stir in the cashew nut paste, cook on low for 2-3 mins until the oil separates slightly.
Add milk, simmer on low until chicken is cooked through (12-15 mins) and you have a thick gravy. Stir in cream and season it with salt, pepper, sugar and garam masala. Cook 2-3 mins more (do not put heat high after cream goes in). NOW ITS TIME TO ENJOY!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions📆Everyday🎉Festive

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 28 weeks ago

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