White Chicken Curry
Serves 1
Directions
- 1Start by slicing white onions.
- 2Chop green chilies.
- 3Soak 25 to 30 cashews in warm water.
- 4Marinate cut up chicken thighs with yogurt, ginger garlic paste, salt, pepper, and garam masala for at least 30 minutes.
- 5Create a cashew paste by blending the soaked cashews with a touch of water.
- 6In a hot pan, add ghee.
- 7Add whole spices first, then cumin seeds.
- 8Go in with your onions and cook them down till golden and soft.
- 9Set the cooked onions aside.
- 10In the same pan, add your chicken and cook till half done.
- 11Go back in with the cooked onions.
- 12Add half a cup of milk, green chilies, and the cashew paste.
- 13Let simmer for 10 to 15 minutes on medium low heat till the gravy is nice and thick and the chicken is fully cooked.
- 14Finish it up with heavy cream, garam masala, sugar, salt, and pepper.
- 15Cook for another couple minutes.
Ingredients
- white onions, sliced
- green chilies, chopped
- 25 to 30 cashews, soaked in warm water
- chicken thighs, cut up
- yogurt
- ginger garlic paste
- salt
- pepper
- garam masala
- water
- ghee
- cumin seeds
- whole spices
- 0.5 cup milk
- heavy cream
- sugar
Equipment
panblender
Tips
- Marinate chicken for at least 30 minutes, or until you lose patience.
- Add whole spices before onions to a hot pan with ghee.
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