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 WHITE CHICKEN GRAVY

Ingredients:

• Chicken - 1 kg
• Potato - 1 (cut in to cubes) (optional)
  
• Oil - 4 to 5 tbsp
• Mustard Seeds - 1 tsp
  
• Onion - 3 (sliced)
• Tomatoes - 2 (chopped)
• Green Chilli - 3 (chopped)
• Ginger garlic paste - 3 tbsp
• Fresh Lemon Juice - 1tbsp
• Poppy Seeds - 1 tbsp
• Cashewnuts - 10
• Curd - 1/2 cup
• Garam Masala Powder - 3 tsp
• Thick Coconut Milk -1 cup
• Maida flour - 2 tsp (optional)
• White Pepper Powder to taste
• Fresh Cream and Coriander leaves for garnish
• Saffron - 2 tsp for garnish (optional)
  
• Curry leaves - 1 tbsp
• Mint leaves - 2 tbsp
• Salt to taste

Method:

In a glass bowl add chicken pieces, 3 tsp of oil, curd, salt and white pepper powder marinate for 1 hour.

Make a paste of cashewnuts, poppy seeds, green chilli. Keep aside.

Heat oil in a pan add mustard seeds , onion, tomato, mint leaves, curry leaves fry for 3 to 5 minutes. 

Add dry masala powders fry for 2 minutes . Add 3 tbsp of water and ground masala and cook for 5 to 10 minutes. Add marinated chicken pieces and 1 cup of water cook well. (if you want potato you can add at this time).

Whisk water or milk with maida flour and add it in the pan along with salt and cook for 5 minutes. Stirring in between in a low flame.

Now add coconut milk and lemon juice cook for 2 to 3 minutes.

Remove from fire transfer to serving bowl and garnish with fresh cream and coriander leaves. 

Serve hot with rice or chapati  or saffron rice.