White Gravy

icon-prep Prep time: 20 mins  –  icon-serves Cook time: 50 mins  –  icon-cook Serves: 4


  • 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.


  • Mutton can be used too. Will take longer to cook.
  • As an option, you can also do dhungar to infuse a charcoal smoky flavor in the White gravy. Before step 5, heat a small piece of charcoal on flame till it becomes smoking hot and red. Then place it in a small steel bowl in the same pan/pot the masala is in and drop 1 tsp of hot oil on it. Now shut the pot/pan tight and leave it in for about 3-5 mins (1 min if you don’t want a strong smoky flavor) before mixing all the other ingredients as per the recipes.