Creamy White Chicken Curry: An Easy North Indian Recipe
40 minutes
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About Creamy White Chicken Curry: An Easy North Indian Recipe
This Creamy White Chicken Curry recipe is a delightful twist on a classic, offering a rich, subtly spicy experience. Tender chicken simmers in a luscious blend of yogurt, white pepper, and green chilies, creating a creamy texture that's both comforting and exciting. Perfect for a weeknight dinner or a special occasion, this North Indian-inspired dish is surprisingly simple to make.I developed this recipe after countless experiments with chicken dishes, always searching for unique flavor combinations. This creamy white sauce, accented with aromatic spices and a touch of heat, is one of my proudest culinary creations. The simple elegance belies the depth of flavor, guaranteed to impress your family and friends.Serve this creamy chicken curry with warm naan, roti, or rice for a truly satisfying meal. The recipe is easily adaptable to your spice preference – feel free to adjust the chili quantity to your liking!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Chicken & Marinade
- 750 gm Chicken bone-in, skin-on thighs or a mix of thighs and breasts; wash and clean thoroughly
- 2 cup Yogurt full-fat; also known as curd, plain
- 1.5 tsp Salt or to taste
- 1 tsp Pepper Powder white
- 6 Chilies green, slit lengthwise
Spices & Aromatics
- 4 Onions finely chopped or pureed, large
- 1 tbsp Ginger-Garlic Paste
- 2 Cardamom Pods green; also known as elaichi
- 5 Peppercorns black
- 3 Cloves
- 1 stick Cinnamon Stick
- 1 Bay Leaf also known as bayleaf
- 1 tsp Cumin Seeds
Finishing Touches
- 1 cup Heavy Cream fresh
- 8 Cashews soaked in warm water for 30 minutes, then drained and finely ground into a paste
- 2 tbsp Coriander for garnish, freshly chopped
- 1 tbsp Fenugreek Leaves kasuri methi, dried
Cooking Oil
- 2 tbsp Vegetable Oil
Instructions
Marinate the Chicken
- Marinate the chicken with yogurt, ginger-garlic paste, salt, white pepper powder, and 4 green chilies. Refrigerate for at least 1 hour, or preferably longer.
Sauté Aromatics
- Heat the oil in a large pot or Dutch oven over medium heat. Add the bay leaf, cloves, cardamom pods, black peppercorns, and cinnamon stick. Sauté for 1 minute until fragrant. Add the cumin seeds and sauté for another minute until lightly browned.
Cook the Onions
- Add the chopped onions and sauté until softened and golden brown, about 5-7 minutes.
Cook the Chicken
- Add the marinated chicken to the pot. Stir to coat with the onion mixture. Add the remaining 2 slit green chilies. Cover and cook until the chicken is cooked through and tender, about 15-20 minutes, stirring occasionally. Reduce heat as needed to prevent burning.
Creamy Finish
- Stir in the cashew paste, heavy cream, dried fenugreek leaves and 1 tbsp coriander leaves. Mix well and cook for another 5 minutes over low heat, allowing the flavors to meld. Do not boil.
Serve
- Garnish with the remaining coriander leaves and serve hot with naan, roti, or rice.
Recipe Notes
Expert Tips for the Best Creamy White Chicken Curry
- For extra creaminess: Blend a small amount of cooked chicken into the sauce at the end for a smoother texture.
- Adjust the spice level: Add more or fewer green chilies according to your preference. You can also add a pinch of cayenne pepper for extra heat.
- Don't overcook the chicken: Overcooked chicken will be dry. Cook until it is just cooked through and tender.
- Make it ahead: This curry tastes even better the next day! You can make it ahead of time and reheat it gently before serving.
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Recipe Nutrition
Calories: 707kcalCarbohydrates: 40gProtein: 23gFat: 55gSaturated Fat: 3gPolyunsaturated Fat: 15.6gMonounsaturated Fat: 31.2gSodium: 855mgFiber: 4gSugar: 14g
Saba Shaikh
Articles: 176
4 Comments
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This is amazing! Excited to make it.
So delicious! Excited to make it.
This looks incredible! I need to try it.
I’m loving this recipe already!