White Gravy

Prep time: 20 mins  –   Cook time: 50 mins  –   Serves: 4

• 2 lbs of boneless, skinless chicken (cubed)
• ½ packet (4 tbsp) Bohra Pantry White Gravy Masala
• 1 tsp Bohra Pantry Garam Masala
• 1 onion, roughly chopped
• 1 inch ginger, chopped
• 5-6 cloves of garlic, chopped
• 4-5 green chilies
• ½ cup cashews/almonds
• 1 tsp ginger garlic paste

• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 bay leaf
• 1 cup fresh cream
• 1 cup milk
• 4 tbsp beaten plain yogurt
• 4 tbsp oil/ghee (clarified butter)
• 1 cup water
• Salt (to taste)
• Chopped cilantro for garnish

1. Marinate meat in ginger garlic paste, beaten yogurt, 1 tsp salt and 2 tbsp White Gravy Masala for at least 1 hour.
2. In a pan heat some oil/ghee and add onions and let them cook for 5 mins.
3. Then add chopped ginger, chopped garlic, green chilies, cashews/almonds and 1 cup water and cook till cashew/almonds are soft.
4. Let the mixture cool and grind in to a fine paste.
5. Heat some oil, add ground masala and bay leaf to it. Cook until oil separates at the edges.
6. Then add the chicken, remaining white gravy masala, garam masala, cumin powder and coriander powder.
7. Add cream and milk and let it cook until meat is tender. Add salt to taste.
8. If the gravy gets too thick you can add water/milk or some more cream.
9. Garnish with cilantro.