White chicken gravy is a delicious and flavourful gravy made with curd and white pepper powder. It is a quick to make gravy and goes well with chapathi, naan, pulao or any other rice variety of your choice.


300 gms boneless chicken
1 cup curd
2 tbsp butter
1 onion thinly sliced
3 tsp ginger garlic paste
1 ½ tsp white pepper powder
1 tsp salt
1 cardamom
1 cinnamon
1 1/2 tbsp corn flour
Tomato and coriander leaves for garnish

  • Melt butter in a pressure cooker, add onions, cardamom and cinnamon and sauté till the onions turn golden.
  • Add ginger garlic paste and sauté till the raw smell goes.
  • Add curd and mix well.
  • Next add in the chicken pieces, salt and white pepper powder and mix well.
  • Add 1 cup water and close the lid of the pressure cooker.
  • Pressure cook for 2 whistles and switch off the gas.
  • When all the steam has come out, open the lid and bring the gravy to a boil.
  • Dissolve cornflour in 2 tbsp water and add to the gravy.
  • Mix well and continue cooking for a couple of minutes till it reaches a thick gravy consistency.
  • Switch off the gas and transfer to a bowl.
  • Garnish with tomato rose and coriander leaves and serve hot.


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