Learn how to make Rich and Delectable 'White Chicken Tandoori' with our chef Varun Inamdar

White Chicken is an exotic preparation of the dry chicken recipe, here boneless chicken is marinated in the unique hub of yogurt, cashew nuts paste, and spices. This is one of the best chicken dishes to be served as a great starter or as a side dish.

Ingredients for 1st Marinade:
(Serves 3)
- 3 Green Chillies(chopped)
- 1 tbsp Ginger-Garlic Paste
- 1/2 tsp Black Peppercorns
- 1/4 tsp Green Cardamom Seeds
- 1 tbsp Gram Flour(roasted)
- 2 tbsp Curd
- Salt
- Chicken

Ingredients for 2nd Marinade:
- 3 tbsp Cream
- 3 tbsp Cheese Spread
- 1 tbsp Cashew Nuts Paste

Ingredients to Cook:
- 1 tbsp Oil
- Water
- butter

Method:
1. Slit green chillies; de-seed them and chop them finely
2. Add these cillies to a large bowl
3. Now, add ginger-garlic paste, powdered black peppercorns & green cardamom, to the bowl
4. Add roasted gram flour, curd and salt to the mix
5. Now, add chicken to that bowl and coat it with the paste
6. Keep it aside for 30 minutes for marination
7. Take a wok and add in oil to heat
8. Once the oil is heated, add marinated chicken to the pan and allow it to dear
9. Flip it over, once it is seared and turned brown in color
10. Do the same on all the sides of chicken
11. Now, lower the flame; add water and allow it to cook for around 15-20 minutes on a low flame
12. Take cream in the same bowl used for 1st marinade, and along with that add, cheese spread and cashew nuts paste
13. Mix all of this together
14. Now, pour the second marinade which is cheese cream to the wok in which chicken was kept to cook
15. Add butter to the wok and give it a good mix
16. Allow it cook again for 10-12 minutes over a high flame
17. Once cooked, take it out and serve it with some sliced onions and mint