Cream Chicken
 
Prep time
Cook time
Total time
 
Cream Chicken is a tender and juicy chicken dish served with rice or naan. The gravy, with a hint of pepper and tangy curd, is full of delicious flavors.
Author:
Recipe type: Dinner
Cuisine: Indian
Serves: 4
Ingredients
  • Chicken: 500 gm
  • Curd: ¾th cup
  • Oil: 1 tbsp
  • Cinnamon stick: 1 inch
  • Bay leaf: 1
  • Cardamom pods: 3-4
  • Cloves: 2
  • Finely chopped ginger: 2 tbsp
  • Finely chopped garlic: 1 tbsp
  • Black pepper powder: 2 tsp + 1 tsp
  • Kasuri Methi (Dried fenugreek leaves): 1 tbsp
  • Coriander powder: 1 tsp
  • Cumin powder: ½ tsp
  • Water: ¾th cup
  • Chopped coriander leaves: 1 tbsp + 1 tbsp
  • Garam Masala Powder: 1 tbsp
  • Cream: 1 cup
  • Butter: 1 tbsp
  • Salt to taste
Method
  1. Cut chicken into medium sized pieces and make shallow dents on them. Rub the pieces with the curd and around 1 tsp salt and let it marinate in the fridge for at least 2 hours and preferably overnight. Bring it out of the fridge 30 minutes before cooking so that the meat comes back to room temperature.
  2. Heat oil and add the whole cinnamon, cardamoms, bay leaf and cloves. Once they start to splutter, add the chopped ginger and fry on low to medium heat for 5 minutes. Keep the lid covered most of the time throughout cooking so that the aroma of the spices does not escape. Now add the chopped garlic, coriander powder, cumin powder, kasuri methi and 2 tsp black pepper powder and continue frying for another 5 minutes.
  3. Add water, 1 tbsp chopped coriander leaves and salt to taste. When the mixture mixture starts bubbling, add the marinated chicken and mix well to coat the pieces from all sides. Cover and let it cook for 20-25 minutes on low to medium heat till all the water almost dries up and the masala sticks to the chicken pieces. Stir occasionally.
  4. When the chicken looks cooked, add the garam masala powder, cream, the remaining 1 tsp pepper powder and butter.
  5. Mix, cover the pan and let it cook till the cream starts to release the oil, stirring occasionally.
  6. Garnish with chopped coriander leaves and serve with parathas, naans or plain rice.
Recipe by The Saffron Platter at https://thesaffronplatter.com/281-cream-chicken.html