Chicken in creamy white Gravy

Recently, when we planned to invite our European friends home for dinner, I wanted to serve them Indian food. They had never tasted Indian food before and it was a wonderful opportunity to make them try something new. Although not all Indian food is hot, we do use spices that people who are not used to eating may find difficult to eat. Considering their low spice tolerance, I made a mild creamy gravy with onions, cashews and a few spices. It was loved by them and they were able to appreciate the mild yet pronounced flavours.

This recipe is perfect for anyone with low heat and spice tolerance.

So let’s start with the recipe:

Equipment Needed:

Mixing bowl: Buy here
Pan: https://amzn.to/3RHjvid
Cooking Pot: https://amzn.to/3Yiqsrq
Mixer grinder:https://amzn.to/3LzMbGF
Knives: https://amzn.to/3Lg64Bj
Chopping Board: https://amzn.to/3K0dh8L

Ingredients needed for Chicken in creamy white Gravy:

Ingredients for the Marinade:

1 kg Chicken Breast; washed, pat dried and cut into cubes
2 tbsp Ginger and Garlic Paste
1 Lemon; Juice Extracted
1 tsp Salt

Ingredients for the Gravy:

7-8 Medium-Sized Onions; sliced
20 Cashews
1 tbsp Cumin Seeds
1 tsp Black Peppercorns
1 Big Clove of Garlic
1 Piece of Ginger ( approximately the size of a big garlic clove)
3-4 Green Cardamoms
150 gm Yoghurt with 10% Fat
2 Cups Water
1 tsp Salt

Other Ingredients:

2 tbsp Ghee
1 tsp Finely Chopped Ginger
1 tsp Finely Chopped Garlic
2 Medium-Sized Onions; Thinly sliced
2 tbsp Dry Fenugreek leaves ( Kasuri Methi)
2 tbsp Oil
2 Green Chillies, finely chopped
2 tbsp Finely chopped Fresh Coriander Leaves

Method to make Chicken in creamy white Gravy

Method to make the Marinade

In a mixing bowl, combine chicken, lemon juice, salt and ginger-garlic paste. Mix well, cover it and keep it aside for 30 minutes.

Method to make Gravy:

In a cooking pot, combine onions, ginger, garlic, cashews, black peppercorns, cardamom, cumin seeds and salt.
Add water and cook this mixture for about 10 minutes on high heat.
Then turn off the heat and let it cool. Once cooled, combine this with yoghurt and grind it to a fine paste.
Transfer this paste to a pan. On high heat, cook this for about 10 minutes till the yoghurt loses its rawness.

Further steps:

In a pan, heat ghee. Fry finely chopped ginger and garlic on medium heat.
Once they turn golden brown, add thinly sliced onions and fry them on medium heat till they turn golden brown.
Add the marinated chicken and cook on high heat till the chicken is about 80% done.

Now add the white gravy. Cover and cook on medium heat till the chicken is fully cooked.
Add crushed Kasuri Methi (dry fenugreek leaves). Taste and adjust salt.
In a small pan, heat oil. Add green chillies and fresh coriander leaves.
On medium heat, fry till the green chillies slightly change colour. Add this to the cooked chicken.
Serve hot with rice/roti/parantha.

Here is the recipe in printable format: