Chicken in white gravy


Flavoursome marinade is one of the key factors in making this dish extra special. The onion and cashew paste adds to the incredible texture of the creamy gravy. Here is a simple recipe to prepare chicken in white sauce, which can be served with appam or chappathi.


500 gms chicken

2 cup yogurt

1 tbsp ginger-garlic paste

1 tbsp roasted garam masala (powdered)

1 tsp black pepper powder

1 tsp salt

3 onions

50 gm butter

1 tsp ghee

Garam masala mix (not powdered)

Bay leaves

2 green chillies

1 tbsp ginger (julienned)

1 tbsp milk

2 cups cashew paste

Salt as required

1 tsp kasuri methi

1 tbsp fresh cream


Marinate the chicken pieces with yougurt, ginger-garlic paste, roasted garam masala powder, pepper powder, and salt

Keep it in the fridge for 4-5 hours

In a pan, boil some water

Add chopped onions and cook it well

When it cools down, blend it into a fine paste

Melt butter in a pan

Add ghee, garam masala mix, bay leaf

Add onion paste

Mix well

When the onions begin to change colour, add green chillies and ginger juliennes

Mix well

Add milk and mix it thoroughly

Add cashew paste, and salt as required

Pour some water and cook this gravy for at least 15 minutes

Heat some oil in another pan

Add the chicken pieces

Add the previously prepared gravy

Cook well

Add kasuri methi and fresh cream

Mix well

This creamy, delicious dish tastes best when served hot

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