Step-by-Step Instructions

1. 1.Dry Roast Spices

   Add coriander seeds (3 tsp), fennel seeds (2 tsp), peppercorns (1 tsp), green cardamom (8 nos.), cloves (8 nos.), and cinnamon (2 small pieces) to a pan. Dry roast them for 3 minutes on low heat until fragrant.

2. 2.Grind Spices

   Once cooled, transfer the roasted spices to a grinder and grind them into a fine powder.

3. 3.Prepare Onion-Chilli Paste

   In the same grinder, add chopped onions (2 medium, 150 gms) and green chillies (5-6 nos.). Grind them to a smooth paste.

4. 4.Fry Onions

   Heat oil (7-8 tbsp) in a pan. Add 3 medium chopped onions (225 gms) and fry for 8 minutes on medium heat until they turn golden brown.

5. 5.Cook Onion-Chilli Paste

   Add the prepared onion-chilli paste to the pan and cook for 3-4 minutes on medium heat until the raw smell disappears and the paste thickens slightly.

6. 6.Add Ginger Garlic Paste

   Stir in ginger garlic paste (3 tsp) and cook for 2 minutes on medium heat, ensuring it's well combined with the onion mixture.

7. 7.Add Chicken and Spices

   Add 1 kg of curry cut chicken with bones to the pan. Then add turmeric (3/4 tsp), Kashmiri chilli (2 tsp), cumin powder (1.5 tsp), 5 tsp of the roasted masala powder prepared earlier, and salt (2 tsp).

8. 8.Fry Chicken with Spices

   Mix all the ingredients well and fry the chicken on high heat for 2 minutes, ensuring all pieces are coated with the spices.

9. 9.Cook Chicken

   Reduce the heat to medium and cook the chicken for 7-8 minutes, stirring occasionally, until it starts to release its juices and the spices are well incorporated. Then, lower the heat to low.

10. 10.Add Cashew Paste and Yogurt

    Add the cashew paste (made from 20 cashews) and whisked curd/yogurt (200 ml) to the chicken. Mix thoroughly.

11. 11.Simmer with Cashew and Yogurt

    Cook on low heat for 5 minutes, stirring continuously to prevent the curd from splitting, until the gravy thickens and oil starts to separate.

12. 12.Add Water and Simmer

    Pour in 300 ml of water and mix well. Cover the pan with a lid and cook for 15 minutes on low heat, allowing the chicken to become tender and absorb the flavors.

13. 13.Final Touches

    Remove the lid, add slit green chillies (4-5 nos.) and chopped coriander (5-6 tbsp). Stir gently and cook for another 2 minutes on low heat.

14. 14.Serve

    Your delicious White Chicken Curry is ready to be served hot with rice or naan.