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: Meghalee Das
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
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.
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.
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.
When the chicken looks cooked, add the garam masala powder, cream, the remaining 1 tsp pepper powder and butter.
Mix, cover the pan and let it cook till the cream starts to release the oil, stirring occasionally.
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