Marinated chicken pieces in a luscious smooth, flavourful rich gravy. Buttery lacchaa paratha goes best with it.

CREAM CHICKEN

Ingredients

500 grams boneless chicken, cut into 2 inch pieces
¼ cup fresh cream + for garnish
2 teaspoons green chilli paste
2 tablespoons ginger-garlic paste
Salt to taste
4 tablespoons oil
2 black cardamoms
4 green cardamoms
1 inch cinnamon stick
4 cloves
5 medium onions, boiled and ground into a paste
½ cup boiled cashew nuts paste
1 green chilli, slit
Fresh coriander sprigs for garnish

Method

1. Take chicken pieces in a large bowl, add green chilli paste, ginger-garlic paste, and salt and mix well. Set aside for 15-20 minutes to marinate.
2. Heat 2½ tablespoons oil in a non-stick pan. Add black cardamoms, green cardamoms, cinnamon stick, cloves and onion paste. Mix well and sauté for 2 minutes.
3. Add cashew nut paste and mix. Stir in the salt and add ½ cup water and mix well. Cover and cook on medium heat for 10-15 minutes while stirring in between.
4. Heat the remaining oil in another non-stick pan. Add marinated chicken and sauté on high heat for 2-3 minutes.
5. Strain the sauce into the chicken pan. Mix well, cover and cook on low heat till the chicken is soft.
6. Add fresh cream and mix well. Switch the heat off.
7. Serve hot garnished with slit green chilli, coriander sprigs, and fresh cream.

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