This is a mild, creamy white chicken curry made with yogurt, cashews and fresh cream.
This curry is silky, elegant and full of flavour without being heavy or spicy. The base is smooth, nutty and slightly tangy — the kind of gentle flavour that feels rich but still light. It pairs beautifully with bhatura, naan, tandoori roti or even soft chapatis. This is one of those curries that makes the whole meal feel “special”, yet it comes together so easily that you can make it anytime — even on a busy day.
I honestly couldn’t think of a name for this curry at first. But since this curry has such a beautiful pale white colour, I decided to call it “Safed Chicken Curry”. “Safed” simply means “white” in Urdu/Hindi — and that name felt perfect for this recipe. 🙂
Creamy Safed Chicken Curry
Ingredients
For marinating:
- 500 grams chicken
- 2 tbsp yoghurt
- 1 tbsp lemon juice
- 1 tbsp garlic paste/ crushed
- ½ tbsp ginger
- salt to taste
- black pepper
- 3 green chillies or more
For Gravy:
- oil
- 2 large onions
- 10-15 cashewnuts
- 1 tbsp garlic chopped or paste
- ½ tsp garam masala powder
- 1 tbsp yoghurt
- ¼ cup cream
- a pinch of sugar
- coriander leaves
- 1 tsp kasuri methi
- black pepper
Instructions
- Marinate the chicken with above mentioned ingredients.
- In a pan add oil and sauté onions and cashew nuts. Once translucent, take it out and grind it to smooth paste with water.
- In same pan, pour oil and add marinated chicken and cook for 2 minutes on high flame.
- Add garlic and garam masala powder mix and cover and cook until chicken is cooked through. (About 20 minutes)
- Open lid and pour ground paste and mix.
- Once it comes to a boil, add yoghurt and mix.
- On low flame, pour cream and mix. Add a sugar if you feel is needed.
- Add coriander leaves and kasuri methi.
- Serve warm
