White chicken curry
Curries With Bumbi · ♥ 158 likes · 11.5K views · 4 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 kg chicken
- 1 cup plain unflavored yogurt
- 1½ tbsp ground coriander
- 2 tsp salt
- 6 whole green cardamoms
- 25 g cashew nuts
- ½ cup cooking cream
- ¼ tsp black peppercorns
- 2 tsp garam masala powder
- garlic
- ginger
- onions
- 1 whole jalapeno
Blend garlic, ginger, the onions except one (chopped and kept for later) and a jalapeno to a smooth paste.
Mix the chicken with yogurt, the blended paste, ground coriander, a tiny pinch of red chili powder and salt; marinate an hour if there is time.
Mixing the chicken with yogurt and spices
- red chili powder
- 2 tbsp oil
- 1 tbsp ghee
Heat two tablespoons of oil and a tablespoon of ghee in a pan on medium heat.
- 1 whole dried bay leaf
- 1 whole cinnamon stick
Add a dried bay leaf, green cardamoms and a cinnamon stick and stir on medium heat until fragrant.
Whole spices in oil and ghee
Add the chicken with everything in the bowl, stir briefly, cover and simmer on medium-low about 30 minutes, uncovering to stir from time to time.
- saffron
Grind a few threads of saffron a little and mix into cooking cream.
When the chicken is about 80% cooked, add the chopped onion, saffron milk, cashew cream paste, crushed black pepper, garam masala and a little ground nutmeg.
Adding the cream, onion and spices
- ground nutmeg
Cover on low heat for 15 minutes or until the chicken is tender, stirring from time to time so nothing sticks.
- sugar
- kasuri methi
Finish with a sprinkle of sugar and a little kasuri methi, without overdoing the fenugreek.
Finishing touches
- chopped jalapenos
- lemon juice
- chopped red chilies
Add optional chopped jalapenos, a dash of lemon juice and chopped red chilies. Serve with naan, basmati rice or paratha.