(Chicken Breast In Pressure Cooker)
White Chicken Curry is one of my favorite recipes, it is a perfect blend of whole spices, nuts and cream which makes it a shahi dish and wholesome in itself.
There is a saying, “Good things come with a price”, this also applies to cooking. When we try new recipes we usually tend to make a mess in the kitchen and use an endless number of utensils – plates, bowls, spoons, pots, etc.
This recipe will help you save all your efforts cleaning the kitchen platform, as this is a one pot recipe and no need to keep checking this chicken as we will be cooking it in a pressure cooker. Let’s get to the directions on how to make white chicken curry in a pressure cooker.
Prep time: 30 minutes
Cooking time: 40 minutes
Total time: 70 minutes
Yields: 5 servings
White Chicken Curry will be loved by those who are always searching for something which does not have a strong flavor of spice or any masala added in it. These white curries keep the taste of chicken fresh and are not overpowered as there are no powdered spices in it.
Today’s generation who is in love with the subtle flavors of Italy will fall in love with this shahi recipe instantly. It leaves a nice aroma of garlic and kasuri methi, and the taste of nuts and whole spices will make you go crazy.
Are you thinking of doing some leftover work after having this dish?
Don’t worry, sleep will take over delaying your work.
White Chicken Curry is full with Indian spices, cloves, cardamom, black cardamom, cinnamon, peppercorns and mace flower. To add a little spice so that it will not taste blunt we will be adding pepper powder, ginger, garlic and green chillies. Fresh cream, curd, almond, cashew will give it a nice smooth texture and rich taste. Garnish of kasuri methi will enhance the flavor and add to it’s richness.
How to make
Marinate the chicken with salt and white pepper powder well before mixing it in the gravy and set it aside. Prepare a thick paste of cashew and almonds. Heat oil and add cloves, cinnamon, cardamom, black cardamom, mace flower and peppercorns, let it puff and leave its aroma. Saute grated onions and ginger-garlic paste in it. Stir in marinated chicken for 2 to 3 minutes, then add curd, green chillies, almond and cashew paste, fresh cream, butter and salt. Mix everything together and pressure cook for 2 whistles. Garnish with Kasuri Methi before serving
How to store
Heat the chicken properly and let it cool down, then pour it in a sealed container and deep freeze it if you are not going to have it for another 2 or 3 days but if you are planning to have the same meal another day then refrigerate it.
- 1 kg Chicken Breast
- 2 teaspoon White Pepper Powder
- 2 teaspoon Salt
- 12 nos. Cashew Nuts
- 12 nos. Peeled Almonds
- 4 tablespoons + 150ml Water
- 5-6 tablespoon Oil
- 4 no. Cloves
- 3 no. Cinnamon
- 8 no. Cardamom
- 2 no. Black Cardamom
- 1 no. Mace flower
- 10 nos. Peppercorns
- 2 medium sized Grated Onions
- 1 teaspoon Ginger Paste
- 2 teaspoon Garlic Paste
- 5 tablespoons Whisked Curd
- 3 nos. Slit Green Chillies
- 5 tablespoons Fresh Cream
- 2 ½ teaspoon Salt
- 1 tablespoon Kasuri Methi
- 1 tablespoon Butter
First of all let’s marinate our 1 kg Chicken Breast with 2 teaspoons of salt and 2 teaspoon white pepper powder. Mix it well so that chicken is coated nicely. Now cover and set it aside for minimum 15 minutes and maximum 30 minutes.
In a mixer grinder add 12 cashew nuts and 12 peeled almonds, grind it coarsely. Now add 4 tablespoons of water and grind to a smooth paste.
In a pressure cooker, heat 5 to 6 tablespoons of oil, add whole spices – 4 cloves, 3 small cinnamon sticks, 8 cardamom, 2 black cardamom, 1 no. mace flower (javitri) and 10 nos peppercorns. Give it a stir and let the cardamoms puff a little and leave their aroma in the oil.
Saute 2 medium grated onions in oil on medium flame till it changes color. Mix in 2 tablespoon garlic paste and 1 tablespoon ginger paste, and saute for 3 minutes on medium flame till aromatic.
Stir in marinated chicken for 2 minutes on low to medium flame, to this add 5 tablespoons of whisked curd and 3 slit green chillies, stir it well. Pour in almond and cashew paste prepared earlier and 4 tablespoons of fresh cream, mix it well and then add 150 ml water, pinch of salt (do not mix salt with fresh or else it can curdle up in ruin your dish) and 1 tablespoon butter.Mix everything together and pressure cook for 2 whistles.
Open the pressure cooker once pressure escapes from the whistle. Garnish with kasuri methi, give it a mix and serve hot alongside rice or kulcha.
White Chicken Curry Recipe
Per serving: 610 calories; protein 43g; carbohydrates 90g; fat 9g; cholesterol 90mg; sodium 890 mg;