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White chicken curry, rich and creamy
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White Chicken Curry

Delicious creamy white chicken curry
Course Curry, Main Course
Cuisine Asian, Indian
Prep Time 10 minutes
Cook Time 40 minutes
Marinate and rest for 40 minutes
Servings 4
Calories 359kcal


  • Stove top recipe
  • Blender


  • 4-6 Chicken drumsticks (leg piece)
  • 2-3 tsp Cooking oil (Vegetable oil or Olive oil preferred)

To marinate -

  • 1/2 cup Plain unflavored yogurt ( Greek yogurt works best)
  • 1 tsp Ginger garlic paste
  • Salt to taste

For the curry -

  • 1 Small piece Ginger
  • 4-5 cloves Garlic
  • 1/2 cup Broken cashew nut pieces (raw) Other alternatives above
  • 1 green chili (any variety is fine) serrano or Indian variety
  • 1/2 small Red/ white onion- roughly chopped

Finishing Touches -

  • 1/2 Cup Heavy cream (Full fat used here) Other alternatives above
  • 1 -2 tsp Dried Fenugreek leaves (Methi leaves) (Donot add more it will turn the curry bitter)
  • Few sprigs Coriander leaves / cilantro -chopped


  • Make gashes on the chicken pieces and marinate with yogurt , ginger garlic paste and salt cover and keep aside or refrigerator for 40 minutes
  • Meanwhile -Tranfer all ingredients given under (For the curry) into a pot and cook until everything is soft pouring halr a glass of water. If using instant pot 10 minutes in manual mode and natural pressure release)
    Allow this to cool down then grind to smooth paste.
  • Heat a heavy bottom pan or non stick and add cooking oil - 2-3 tsps when it heats up arrange the marinated chicken in a single layer.
    After 5 minutes on high heat turn the chicken.
    Pour the remaining yogurt from the marinade.
  • Now add the cooked onion and cashew paste on the chicken. Cover and cook for 10 minutes on medium heat. Add 1/2 glass water.
    Reduce heat,cover and simmer for 30 minutes.
  • Now add the dried fengreek leaves by slightly powdering it inside your palm of your hand. Allow the curry to simmer for a few more minutes.
  • Finally add cream mix until well combined, give it a minute to heat up then switch off heat.
  • Sprinkle chopped coriander leaves and the white chicken curry is ready to be served.



Calories: 359kcal | Carbohydrates: 10g | Protein: 20g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 137mg | Potassium: 378mg | Fiber: 1g | Sugar: 4g | Vitamin A: 474IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 2mg