Punjabi Cream Chicken

I never imagined that I would ultimately end up with a dish which is very close to my heart from college days back in Ludhiana. This dish brings back a lot of memories to my mind and also as it does to most of my batch mates . The Aman chicken dhaba in Ludhiana is famous specially for this delicious chicken dish and this has caught a special place in many hearts ( and tummies too)

The dish whenever it was ordered was accompanied with the famous butter nan ( drenched in butter ) without which it felt incomplete to an extent . I still remember how this used to be like our comfort food and we used to order it after most university exams and just sleep so peacefully after it gave that sedative effect. Come diwali and when there would be no college mess open , we used to all come together on the terrace to share this treat to get the festival mode on amidst all the firecrackers and the festive diyas and lanterns. So this is more like an emotion than just a dish.

Today being a lazy winter day i decided to cook a chicken dish which would not involve much cutting or chopping . But the dish i wanted to actually make ultimately wasn’t a cream chicken exactly. But i was happy that i ended up with such a delicacy which brought a lot of memories ( my husband got a ludhiana recap today while lunching). Leaving aside the calories this is a must try if you wanna just have a nice hearty rich chicken curry and then just have a long siesta.

Here goes the recipe

RECIPE

Chicken – 1/2 kg

For marination

Black pepper powder – 1/2 tsp

Garlic powder – 1/2 tsp

Salt – to taste

For frying and the curry

Butter – 1 tbsp

Fresh cream – 1/2 cup

Coriander leaves – finely chopped 1 tbsp

Kasoori methi – 2 tbsp

Black pepper powder – 1/2 tsp

Salt – to taste

To garnish

Coriander leaves finely chopped

Chives – finely chopped

Steps

1. Marinate the chicken pieces with salt , black pepper powder and garlic powder for half an hour

2. Lightly fry the chicken pieces in butter and then add 2 tbsp of water towards the end of frying to get all the flavour in .

3. Add cream to the chicken and then add coriander leaves finely chopped along with kasoori methi. Add salt accordingly

4. Add more black pepper powder and leave it on low flame for ten minutes.

5. Garnish with freshly chopped chives and coriander leaves

Enjoy the cream chicken with naan/ roti / bread

P.s – you can add some parmesan cheese for some extra creaminess;-)