Best Cream Chicken Recipe | Chawla Style Cream Chicken | लुधियाना के मशहूर क्रीम चिकन की आसान रैसपी

Cream Chicken #MalaiChicken
Chicken Dishes are favorites of many but #CreamChicken is that heavenly Dish which every non-vegetarian would love to taste. It is very silky amazingly tasty. The best part of this World famous dish is, it's very easy to cook n that too with only a few ingredients. This Cream Chicken is a speciality of Ludhiana and every chicken lover must have tried #ChawlaChicken whenever he/she has visited this city. I am not claiming it to be a recipe of that chicken but I can say, it's a homemade version of Cream Chicken which I tried at my own. I found it very tasty so decided to share it with you all who wanna taste cream chicken at their home as n when they need it.
Its white silky and creamy gravy made it popular worldwide. As its name suggests, Cream is as important ingredient of this dish as chicken and the other ingredients like Butter, Milk and Cashew Paste made it even more richer. Following are the ingredients I used to cook this #heavenlytasty dish.
Chicken with Bones : 650 gm
Cream : 125 gm
Butter : 50 gm
Cashews : 12-15
Milk : 150 ml
Onion(3 medium sized ) : 200 gm
Ginger Paste : 1 tbs
Garlic Paste : 1 tbs
Black Pepper Powder : 1 tsp
Cardamom Powder : 1/4 tsp.
Chaat masala Powder : 1/4 tsp,
Garam Masala Powder : 1/2 tsp
Kasoori methi : 1 tsp
(Dry Fenugreek Leaves)
Dry Coriander Powder : 1/2 tsp
Making of Cream Chicken/Malai Chicken
Wash the chicken properly and mark slits on chicken drumsticks and large chicken pieces. Marinate the chicken with a little Black pepper powder, Chaat Masala Powder, Kasoori Methi, Cardamom Powder, 1/2 tsp of garlic paste, 1/2tsp of ginger paste, a little finely chopped green chilies and salt. Keep the chicken marinated for an hour.
Take a pan and add approximately half of the butter in it, heat it up and saute marinated chicken in it. Cook the chicken to 60-70% and keep it a side.
Take another pan, add rest of the butter in it, heat it up and add chopped onion, rest of the Ginger-Garlic Paste and finely chopped green chilies. Saute these things in butter and keep on stirring. Saute These onions on low flame for 3-4 minutes or till they turn translucent. Don't let these onions turn brown as we need to keep the gravy of the chicken white/cream.
When the onions are done, add sauteed chicken piece in this pan, mix them all well and saute them with onions for couple of minutes. Now add milk in the pan n let it come to boil. Keep it cooking on low flame.
When the Milk come to boil add spices in it. the spices I added are, 1/2 Garam Masala Powder, 1/2 Black Pepper Powder, 1/2 Dry Coriander Powder, leftover Cardamom Powder, leftover Kasoori Methi. We need to be careful at the time of adding salt in it as some salt was added at the time of marination and some salt is already there in the butter. So add a very little salt here. After mixing and stirring all these spices well with the chicken, a paste made of cashews and milk is also added here. Now again mix them all well. Cover the pan with the lid and let the chicken cooked for 5-7 minutes on low flame.
When 5-7 minutes are over, remove the lid and check if the chicken is properly cooked or not. If the chicken is cooked, add cream in the chicken and give a fine stir. we don't need to cook it much after adding cream in it. A little boil is enough. Check the taste if you need to add some salt in it or not. It's done and it is ready to be served now. At the time of plating, season cream chicken with a pinch of Black Pepper Powder and Kasoori Methi.
Serve it hot with Tawa Prantha or Roasted Bread Slices.
#CreamChicken
#MalaiChicken
#ChickenWithWhiteGravy