Royal White Chicken Curry is a delightful Indian main course dish, offering a creamy, aromatic experience. Its mild spice level makes it perfect for those who prefer a subtle yet flavorful curry. This dish combines succulent chicken with a variety of aromatic spices and a luxurious, creamy sauce, creating a royal meal that is sure to impress.
Ingredients
🧅 1 white onion sliced
🌶️ 5 green chilies chopped
🌰 25 cashews soaked in warm water, then blended with a touch of water to form a paste
🍗 1.5 lbs chicken thighs cut up
🥛 1/2 cup yogurt for marinating
🧄 2 tablespoons ginger garlic paste for marinating
🧂 Salt for marinating, later to taste
🌶️ Pepper for marinating, later to taste
🍛 1 tablespoon Garam Masala for marinating, plus 1-2 teaspoons for finishing
🧈 1 tablespoon ghee for sautéing
🌱 1-2 teaspoons cumin seeds whole
🌿 Whole spices: 2-3 bay leaves, 2 cinnamon sticks, 3-4 cloves, 3-4 green cardamom pods, 1-2 star anise
🥛 1/2 cup milk
🥛 1/4 - 1/2 cup heavy cream
🍬 1-2 teaspoons sugar
🫒 Avocado Oil
🌿 Fresh cilantro for garnish
🍞 Naan bread for serving
Instructions
1- Preparation:
- Slice the white onion thinly and chop green chilies.
- Soak cashews in warm water while preparing other ingredients.
2- Chicken Marination:
- Cut chicken thighs into small pieces.
- In a ceramic mixing bowl, combine yogurt, ginger garlic paste, salt, pepper, and 1 tablespoon garam masala.
- Marinate the chicken in this mixture for at least 30 minutes to ensure the flavors infuse deeply.
3- Start Cooking:
- Use a Ninja Professional blender to blend the soaked cashews with a touch of water to create a smooth paste.
- Heat ghee in a stainless steel skillet over a gas range.
- Add cumin seeds and whole spices (bay leaves, cinnamon sticks, cloves, green cardamom pods, star anise) to the hot ghee to release their aroma.
4- Onion Sautéing:
- Add sliced onions to the pan and cook until golden and soft. Set aside once done.
5- Chicken Cooking:
- In the same pan, add a bit of cooking oil from the squeeze bottle.
- Add the marinated chicken and cook until the chicken is halfway done.
6- Curry Formation:
- Return the sautéed onions and whole spices to the pan.
- Add milk, chopped green chilies, and cashew paste.
- Simmer the mixture on medium-low heat for 10 to 15 minutes, stirring occasionally until the gravy thickens and the chicken is fully cooked.
7- Finishing Touches:
- Stir in heavy cream, another dose of garam masala, sugar, salt, and pepper.
- Cook for another couple of minutes until well combined and heated through.
8- Serving:
- Garnish the curry with fresh cilantro.
- Serve hot with naan bread.
Prep Time: 40–50 minutes (including marination)
Cook Time: 30-40 minutes
Total Time: Approximately 1 hour 20 minutes
Servings: 4
Calories: 585
Protein: 32g
Fat: 42g
Carbohydrates: 18g
Fiber: 2g
Equipment:
- Wood cutting board
- Chef's knife
- Ceramic small bowl and mixing bowl
- Metal measuring cup and spoon
- Ninja Professional blender
- Stainless steel skillet/wok
- Gas range
- Metal small tray/plate
- Wooden spatula
- Plastic squeeze bottle for oil
Nutrition (per serving, estimate):
- Calories: ~450
- Protein: ~30g
- Fats: ~35g
- Carbohydrates: ~10g
Cooking Tips:
- For enhanced flavor, allow the chicken to marinate longer if time permits.
- Adding spices to hot ghee before onions really intensifies their aroma.
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