Makhmali White Gravy Chicken

Name: Makhmali White Gravy Chicken
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 700 gms chicken; 2 tbsp curd; 1 tsp black pepper powder; 2 tbsp ginger garlic paste; 1 tbsp lemon juice; 2 white onions chopped roughly; 10-12 cashewnuts; 6-7 green chillies; 2 tbsp curd; 2 tbsp malai or fresh cream; 1 inch cinnamon; 5-6 black peppercorns; 4 green cardamoms; 1/2 tsp shahi jeera (black cumin); Dry roast and ground:; 3 dry red chillies; 1 tbsp cumin seeds; 1 tsp coriander seeds; 1 tsp fennel seeds; 1 small piece jaifal (nutmeg); 1 small piece (javitri) mace; 6-7 green cardamoms; 1 stick cinnamon; 5-6 cloves; 7-8 black peppercorns; As needed salt or to taste; 1 tsp kasoori methi; 3-4 green chillies slit; 3 tbsp oil; 3 tsp ghee (clarified butter)

Kumkum Chatterjee @cook_12055532

#WGS
This is a delicious creamy white chicken recipe with silky smooth white gravy.This recipe is rich in taste. The chicken is marinated with curd, ginger garlic paste, salt, and cooked with onion paste, cream, cashewnuts and green chillies paste.Green chillies and black pepper powder are used for spiciness and maintain the white colour of this gravy.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

4 servings

700 gmschicken
For marination:
2 tbspcurd
1 tspblack pepper powder
2 tbspginger garlic paste
1 tbsplemon juice
For paste :
2white onions chopped roughly
10-12cashewnuts
6-7green chillies
2 tbspcurd
2 tbspmalai or fresh cream
For tempering:
1 inchcinnamon
5-6black peppercorns
4green cardamoms
1/2 tspshahi jeera (black cumin)
Dry roast and ground:
3dry red chillies
1 tbspcumin seeds
1 tspcoriander seeds
1 tspfennel seeds
1small piece jaifal (nutmeg)
1small piece (javitri) mace
6-7green cardamoms
1 stickcinnamon
5-6cloves
7-8black peppercorns
As neededsalt or to taste
1 tspkasoori methi
3-4green chillies slit
3 tbspoil
3 tspghee (clarified butter)
1 tbspcoriander chopped finely
1 tspred chilli flakes

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Steps

45 minutes

1

Marinate chicken with 1 tsp salt, 1 tsp black pepper powder, 2 tbsp ginger garlic paste, 2 tbsp oil, 2 tbsp curd and 1 tbsp lemon juice. Mix well with chicken and set aside for an hour.In a mixer grinder, blend the roughly chopped onion, cashewnuts, green chillies alongwith 2 tbsp curd.Blend to a smooth paste.
2

Heat 2 tbsp oil and 2 tsp ghee in a wok. Sprinkle shahi jeera and half crushed cinnamon, cardamom, cloves and black peppercorns.When they sizzle, add bay leaves.When they sizzle,add the onion paste and saute for 3-4 minutes. The paste should not turn brown.
3

Next add the marinated chicken with the remaining marinade and mix well. Fry in medium to high flame.Cook till oil leaves sides.Add the cashewnut and green chilli paste and mix well with the chicken.Add 1 cup water or as needed.Cook the chicken in medium heat for 15 minutes. Dyr roast and grind the ingredients under dry roast.Add 2 tsp of the ground masala to the chicken and mix well.
4

Add fresh cream and kasoori methi and mix.Cook for 5 minutes.
5

Garnish with red chilli flakes,chopped coriander and few slit green chillies. Drizzle 1 tsp ghee and serve hot with roti, naan, pulai or jeera rice.