Ingredients

Chicken 700gm cut into medium-sized pieces
Onion 1 large or 1 and 1/2 medium sliced
Ginger 1″ piece
Garlic 4 to 6 cloves
Green chilli 4 whole
Lemon juice 2 tsp
Curd 3/4th of a cup
Cashew 10 to 12
Garam masala powder 1/2 tsp
Black pepper powder 1 tsp
Kasuri methi powder 1 tsp
Cinnamon 1″ stick
Cardamom 4 to 5
Cloves 4 to 5
Black peppercorns 10 to 12
Salt 1 tsp or as per taste
Sugar 1/4th of a tsp
Oil 1 + 2 tbsp

Procedure

  • In blender, blend together curd, Ginger, garlic, cashew and the green chilli
  • Now empty the mixture of the blender in a mixing bowl and add in the garam masala powder, lemon juice and salt and mix well
  • Now dunk in the chicken pieces in the mixture and rub the pieces well with the masala mixture
  • Finall add in the kasuri methi powder and 1 tbsp oil and once again give a good mix and let the marinade rest for about an hour
  • After an hour separate the chicken pieces from the marinade and keep aside
  • Now heat a non stick kadhai and once it is hot add the remaining oil and let heat at medium high flames
  • Once the oil gets heated, add in the cardamom, cinnamon, cloves and black peppercorns and saute for few seconds
  • Then add in the onion slices and fry them till the onions start changing colour. Do not let onions turn brown
  • At this point add the chicken pieces one by one in a single layer and let them
    fry from one side at medium flames for 2 to 3 minutes. Do not stir in between
  • After 2 to 3 minutes turn the chicken pieces to the other side and again let them fry for about 2 minute without stirring. Do not allow the chicken to turn brown
  • Now add in the remaining marinade and the sugar and give a light mix
  • Now cover and let cook for about 7 to 10 minutes or till the chicken gets cooked well
  • Now remove the cover and check with the consistency of the gravy. Since, it is a thick gravy curry, if there is more liquid then increase the flames to evaporate the excess water
  • Once you get the desired thickness of the gravy, switch of the oven and let the curry sit for about a minute. Your white chicken curry is ready to be served.