Mughlai White Chicken Curry

• порції: 4 servings
• активний час: 25 minutes
• загальний час: 1 hour

Інгредієнти

750 g cubed chicken thighs

½ cup thick yogurt (whisked)

2 tsp ginger paste

1 tbsp garlic paste

½ tsp white pepper (or black if unavailable)

½ tsp salt

2 tbsp ghee (or oil)

2 medium yellow onions, sliced thin

20-25 cashews

2 tbsp melon seeds (magaz) – optional but authentic

4-5 green chilies (slit or chopped, adjust heat)

2 tsp ginger paste

1 tbsp garlic paste

½ cup cream (heavy/whipping)

½ cup milk

1 tsp garam masala (light version – mostly cardamom/cinnamon)

4 green cardamoms

1 small stick cinnamon

5 cloves

1 bay leaf

Salt to taste

1 tsp sugar

Напрямки

Marinate the chicken (30 mins–1 hr)

Mix chicken with yogurt, ginger paste, garlic paste, white pepper, and salt. Let rest.

Make cashew nut paste

Soak cashews and melon seeds in warm water 15 mins. Grind to a smooth paste with a splash of water using a blender or food processor.

Cook onions

Heat ghee in a heavy pan. Add whole spices (cardamom, cinnamon, cloves, bay leaf). Sauté until fragrant. Add sliced onions and cook gently until soft and pale golden (not dark brown) then remove from pan and set it aside.

Cook chicken

In the same pan, sear the marinated chicken on medium heat until the yogurt coats well and chicken is half cooked.

Make masala base

Add onions back in then add ginger garlic paste and green chilies, cook 1 min then, stir in the cashew nut paste, cook on low for 2-3 mins until the oil separates slightly.

Creamy finish

Add milk, simmer on low until chicken is cooked through (12-15 mins) and you have a thick gravy. Stir in cream and season it with salt, pepper, sugar and garam masala. Cook 2-3 mins more (do not put heat high after cream goes in). NOW ITS TIME TO ENJOY!

Харчування

• Калорії: 485 cal