White Chicken Curry

Serves 1
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Directions

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