Creamy Chicken in White Gravy – Mughlai-Style Rich & Royal Recipe
Meta Description: This creamy white chicken curry is a royal Mughlai-style dish made with cashews, cream, curd, and spices. It’s rich, mild, and perfect for naan or jeera rice. A must-try recipe for special occasions!
📝 Introduction
If spicy curries aren’t your thing or you're looking to impress guests with something royal and creamy, this White Chicken Gravy is the answer. It’s a Mughlai-inspired delicacy made with tender chicken simmered in a rich blend of curd, cream, cashews, and aromatic spices. Unlike fiery red curries, this dish is smooth, luxurious, and subtle in flavor — yet deeply satisfying.
Perfect for:
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Special occasions
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Dinner parties
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Family Sunday lunches
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Non-spicy chicken lovers
🛒 Ingredients
For Chicken Marination:
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500g chicken (preferably boneless or mixed)
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1/2 cup curd (yogurt)
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1 tsp ginger-garlic paste
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Salt to taste
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1/2 tsp white pepper powder (optional)
For Gravy:
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2 tbsp ghee or oil
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1 bay leaf
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1 small cinnamon stick
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2 green cardamoms
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4–5 black peppercorns
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2 onions (boiled & paste)
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8–10 cashews (soaked and made into a smooth paste)
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1/2 cup fresh cream
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1/2 tsp garam masala
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Salt to taste
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1/4 tsp white pepper (or black if not available)
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1 tsp kewra water or rose water (optional for aroma)
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Fresh coriander or silver varq for garnish
👨🍳 Step-by-Step Instructions
Step 1: Marinate the Chicken
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Mix curd, ginger-garlic paste, salt, and pepper.
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Add chicken and coat well.
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Marinate for at least 30 minutes.
Step 2: Prepare White Gravy
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Heat ghee in a pan. Add whole spices (bay leaf, cinnamon, cardamoms, peppercorns).
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Add onion paste and sauté till raw smell disappears.
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Add cashew paste and cook on low flame for 2–3 mins. Stir continuously.
Step 3: Add Chicken
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Add marinated chicken and sauté on medium flame for 5–6 minutes.
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Add 1/2 cup water. Cover and cook until chicken is tender.
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Once oil separates, add fresh cream and garam masala. Mix well.
Step 4: Final Aroma Touch
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Add kewra or rose water (just a few drops).
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Garnish with fresh coriander, slivered almonds, or silver varq for a royal touch.
🌟 Tips & Variations
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Boil and blend onions for smooth texture – do not brown them.
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Always soak and grind cashews to a very fine paste.
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Add a little milk if gravy is too thick.
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For restaurant-style taste, add a spoon of butter along with cream.
❓ FAQs
Q: Can I skip cream?
A: Yes, use milk or more curd – but the richness will reduce slightly.
Q: Is this too sweet?
A: No, it's mildly spiced and not sweet – but you can add a pinch of sugar if preferred.
Q: Can I make this ahead?
A: Yes! Prepare and refrigerate for up to 2 days. Add cream while reheating.
🍽️ Serve With:
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Butter naan, laccha paratha, or garlic kulcha
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Jeera rice or ghee rice
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Onion-cucumber salad
