Creamy White Chicken Curry: A Rich Mughlai Delight at Home

Experience the deliciousness of Creamy White Chicken Curry, a Mughlai classic perfect for any dinner.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 30

Total Time 1 15

Servings: 4 servings

Course: Dinner

Cuisine: Mughlai

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Curry Base

1 kg Chicken cut into pieces
1 cup Yogurt for marination
2 tbsp Ginger-Garlic Paste adds flavor
2 tbsp Ghee/Oil for cooking
2 medium Onions finely chopped

For the Creaminess

100 g Cashew Nuts soaked
1 cup Heavy Cream/Coconut Milk for richness

For the Spice Symphony

2 pieces Green Chilies adjust based on taste
1 tsp Cumin Seeds
4 pieces Cardamom
1 stick Cinnamon
4 pieces Cloves
1 leaf Bay Leaf
1 tbsp Ground Coriander
1 tbsp Ground Cumin
1 tbsp Garam Masala

For the Garnish

1 bunch Fresh Cilantro chopped

Equipment

Blender
Heavy-bottomed pot
Large bowl

Method

Step-by-Step Instructions

Marinate chicken with yogurt, ginger-garlic paste, and salt; let sit for 30-60 minutes.
Soak cashew nuts in warm water for 15 minutes, then blend into a smooth paste.
Heat ghee/oil; add cumin seeds, cardamom, cinnamon, cloves, and bay leaf; sauté for 1-2 minutes.
Add chopped onions; cook until golden brown (5-7 minutes), then mix in green chilies.
Add marinated chicken; cook until it turns white (5-7 minutes). Stir in ground coriander and cumin.
Mix in cashew paste and heavy cream; simmer for 20-25 minutes until thickened.
Stir in garam masala; garnish with cilantro before serving hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Serve with naan or basmati rice for a complete meal.

Tried this recipe?

Let us know how it was!