What makes it so memorable is its balance of flavours. Cardamom, cloves, and white pepper add gentle warmth without overpowering the creamy sauce, while slow cooking allows every ingredient to blend beautifully together. Served with soft naan (bread) or fragrant basmati rice, this comforting dish feels like the perfect mix of homestyle cooking and royal indulgence.
Photo credit: PipingHotCurry
What you’ll need:
- Chicken pieces or boneless chicken
- Yogurt, milk, and fresh cream
- Cashews and melon seeds
- White or yellow onion, thinly sliced
- Ginger and garlic paste
- Green chilies
- Whole spices: green cardamom, cinnamon stick, cloves, cumin seeds and bay leaf
- White pepper, and garam masala
- Ghee (clarified butter) or butter
- Salt
- Fresh coriander and slivered almonds or cashews for garnish
How to make it:
- Marinate the chicken with yogurt, ginger, garlic, white pepper, and salt for at least 30 minutes to tenderize and flavour the meat.
- Soak cashews and melon seeds in warm water, then blend into a smooth paste for the curry’s rich, creamy base.
- Heat ghee in a pan and add whole spices like cardamom and cloves. Add sliced onions and cook gently until soft and translucent, without browning.
- Stir in ginger, garlic, and green chilies, then add the cashew paste and cook on low heat until creamy and fragrant.
- Add the marinated chicken and cook until well coated. Pour in milk and simmer gently until the chicken is tender and fully cooked.
- Finish with cream and a pinch of garam masala, keeping the heat low so the curry stays smooth and silky.
- Garnish with slivered nuts or fresh coriander and serve hot with naan or basmati rice.
If you’re craving something comforting, elegant, and packed with flavour, this Mughlai white chicken curry deserves a place on your table.
