White Spice Chicken
Indulge in the creamy, aromatic flavors of White Spice Chicken, a decadent dish that combines tender chicken thighs with a luxurious blend of cashew paste, yogurt, and delicate spices. Infused with the warm notes of cinnamon, cardamom, and cloves, this recipe offers a subtly spiced, silky sauce that perfectly complements each bite. With a balance of richness from heavy cream and a refreshing garnish of fresh cilantro, this dish is as comforting as it is elegant. Ideal for pairing with naan, paratha, or fluffy steamed rice, White Spice Chicken is a showstopping meal that's surprisingly easy to prepare, making it perfect for both weeknight indulgence and dinner party flair.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (boneless, skinless)
- 1 cup Plain yogurt
- 0.5 cup Heavy cream
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon White pepper powder
- 4 pieces Cardamom pods
- 4 pieces Cloves
- 1 piece Cinnamon stick
- 1 piece Bay leaf
- 0.5 cup Cashew nuts (soaked and blended into a paste)
- 2 medium Onions (finely sliced)
- 3 tablespoons Ghee (clarified butter) or vegetable oil
- 1 teaspoon Salt
- 2 tablespoons Cilantro (for garnish)
Instructions
In a large bowl, marinate the chicken thighs with the yogurt, half of the ginger-garlic paste, white pepper powder, and 1/2 teaspoon of salt. Cover and refrigerate for at least 30 minutes (or up to 2 hours for best results).
Heat the ghee or oil in a large pan over medium heat. Add the cardamom pods, cloves, cinnamon stick, and bay leaf, and let them sizzle for about 30 seconds until aromatic.
Add the sliced onions to the pan and sauté until they turn golden brown, about 5-7 minutes.
Stir in the remaining ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add the marinated chicken into the pan along with the marinade. Cook over medium-high heat, stirring occasionally, for about 8-10 minutes until the chicken starts to brown slightly.
Lower the heat to medium and stir in the cashew nut paste and heavy cream. Mix well to ensure the sauce is smooth and coats the chicken evenly.
Cover the pan and let the chicken simmer for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and tender. Add water in small amounts if the sauce becomes too thick.
Season with the remaining salt. Taste and adjust seasoning as needed.
Remove from heat and garnish with freshly chopped cilantro before serving.
Serve hot with naan, paratha, or steamed rice.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.5 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 174 mg | 13% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 640 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
