Dum wali White Chicken Gravy

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-Pyaz (Onion) fried ½ Cup

-Lehsan (Garlic) 5-6 cloves

-Adrak (Ginger) 2-inch piece

-Hari mirch (Green chillies) 3-4

-Kaju (Cashew nuts) 9-10

-Hara dhania (Fresh coriander) 1 tbs

-Podina (Mint leaves) 1 tbs

-Dahi (Yogurt) 1 Cup

-Cream 1 Cup

-Water ½ Cup or as required

-Cooking oil 3-4 tbs

-Chicken mix boti 1 kg

-Lal mirch (Red chilli) crushed 1 tsp

-Kali mirch (Black pepper) crushed ½ tsp

-Safed mirch powder (White pepper powder) 1 tsp

-Garam masala powder ½ tsp

-Elaichi powder (Cardamom powder) ¼ tsp

-Namak (Salt) 1 tsp or to taste

-Zeera (Cumin seeds) roasted & crushed 1 tsp

-Lemon juice 2 tbs

-Kasuri methi (Dried fenugreek leaves) 1 tbs

-Koyla (Charcoal) for smoke

-Hari mirch (Green chilli) sliced

-Kali mirch (Black pepper) crushed



-In a blender jug,fried onion,garlic,ginger,green chillies,cashew nuts,fresh coriander,mint leaves, yogurt,cream,water,blend well & set aside.

-In a wok,add cooking oil,chicken & mix well until it changes color.

-Add red chilli crushed,black pepper crushed,white pepper powder,garam masala powder,   cardamom powder,salt,cumin seeds & mix well.

-Add lemon juice,mix well & cook on medium flame for 2-3 minutes.

-Add blended paste & mix well,cover & cook on low flame until chicken is tender (18-20 minutes).

-Add dried fenugreek leaves,mix well & cook on high flame until oil separates.

-Turn off the flame & give coal smoke for 2 minutes.

-Garnish with green chilli,black pepper crushed & serve with naan!


Recipe By: Seema Hanif

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