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.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

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).

Step 2

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.

Step 3

Add the sliced onions to the pan and sauté until they turn golden brown, about 5-7 minutes.

Step 4

Stir in the remaining ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Season with the remaining salt. Taste and adjust seasoning as needed.

Step 9

Remove from heat and garnish with freshly chopped cilantro before serving.

Step 10

Serve hot with naan, paratha, or steamed rice.

Nutrition Facts

Serving size	(1338.1g)

Amount per serving	% Daily Value*
Calories	2789.8

Total Fat 188.3g	0%
Saturated Fat 76.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 916.5mg	0%
Sodium 3122.2mg	0%
Total Carbohydrate 79.7g	0%
Dietary Fiber 12.2g	0%
Total Sugars 31.2g
Protein 187.3g	0%

Vitamin D 117.6IU	0%
Calcium 712.9mg	0%
Iron 13.3mg	0%
Potassium 3074.1mg	0%

*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.

Source of Calories

Fat: 61.3%

Protein: 27.1%

Carbs: 11.5%