If you were looking for an easy yet yummy white chicken recipe, this is it. All you need is a handful of ingredients and barely 45 mins or so of your time (this includes prep and cooking).
Let's dive into the recipe:
Ingredients
500 grms: Boneless Chicken
1.5 tblsp: Ginger Garlic paste
0.5 tblsp: Green Chilli paste
2 pcs: Green Bell Peppers (chop in big blocks)
1 bunch: Coriander leaves (de-stemed and coarsely chopped)
100 grms: Cashew nut Powder (just blend 20 pieces or so)
1 cup: Fresh Cream (you can also use Gokul or Amul Gold milk malai)
1 Cup: Milk (this will be based on the desired consistency)
1 - 2 pieces: Green chillies (please be judge of quantity based on the spiciness you desire)
Water: Enough to boil the chicken
1.5 tblsp: Ghee
Salt as per taste
Procedure:
Step 1: Boil Chicken
In a pressure cooker or any pan with a good lid add chicken, ginger garlic paste, green chilli paste, salt, a little bit of oil and water. This should take around 10 to 15 mins. Shred the chicken once its done. Empty the broth in a vessel for the gravy
Step 2: Preparing the sauce:
- In a pan heat ghee and add coriander leaves. Keep stirring till the leaves are soft and start sweating
- Add bell peppers, chillies and salt to this and let it cook until the bell peppers are soft
- Add cashew powder and keep stirring so that no lumps are formed. Add chicken broth while stirring such that it is in a very thick gravy like consistency
- Add the shredded chicken pieces
- Add Fresh cream and keep stirring
- Add milk and let the mixture boil for a few minutes. Keep stirring it every 15 seconds
Let the gravy get thick. If you have added too much milk or broth you can add a little bit (1/2 cup with 1 tblsp of corn flour) of corn flour and water mixture for a gravy like consistency.
It is best when served with white flour parathas. Just lovely and easy to cook too.
Hope you enjoy cooking. They say, if you enjoy the process your dish ends up tasting way better.
Let's dive into the recipe:
500 grms: Boneless Chicken
1.5 tblsp: Ginger Garlic paste
0.5 tblsp: Green Chilli paste
2 pcs: Green Bell Peppers (chop in big blocks)
1 bunch: Coriander leaves (de-stemed and coarsely chopped)
100 grms: Cashew nut Powder (just blend 20 pieces or so)
1 cup: Fresh Cream (you can also use Gokul or Amul Gold milk malai)
1 Cup: Milk (this will be based on the desired consistency)
1 - 2 pieces: Green chillies (please be judge of quantity based on the spiciness you desire)
Water: Enough to boil the chicken
1.5 tblsp: Ghee
Salt as per taste
Procedure:
Step 1: Boil Chicken
In a pressure cooker or any pan with a good lid add chicken, ginger garlic paste, green chilli paste, salt, a little bit of oil and water. This should take around 10 to 15 mins. Shred the chicken once its done. Empty the broth in a vessel for the gravy
Step 2: Preparing the sauce:
- In a pan heat ghee and add coriander leaves. Keep stirring till the leaves are soft and start sweating
- Add bell peppers, chillies and salt to this and let it cook until the bell peppers are soft
- Add cashew powder and keep stirring so that no lumps are formed. Add chicken broth while stirring such that it is in a very thick gravy like consistency
- Add the shredded chicken pieces
- Add Fresh cream and keep stirring
- Add milk and let the mixture boil for a few minutes. Keep stirring it every 15 seconds
Let the gravy get thick. If you have added too much milk or broth you can add a little bit (1/2 cup with 1 tblsp of corn flour) of corn flour and water mixture for a gravy like consistency.
It is best when served with white flour parathas. Just lovely and easy to cook too.
Hope you enjoy cooking. They say, if you enjoy the process your dish ends up tasting way better.
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