Ludhiana Cream Chicken

Name: Ludhiana Cream Chicken
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 gms chicken curry cut; 2 tbsp fresh cream or malai; 2 tbsp curd; 10-12 cashewnuts; 1/2 cup milk; 1 medium onion chopped; 1 tsp minced ginger; 1 tsp minced garlic; 1 tsp ginger garlic paste; 1.5 tbsp kasoori methi; 4 green chillies chopped; 2 dry red chillies deseeded and chopped; 1 tbsp clarified butter; 2 tbsp refined oil; 1 tsp coriander powder; 1 tsp black pepper powder; 1 tsp chaat masala; 4 green cardamoms; 5-6 cloves; 1stick cinnamon; 5-6 black peppercorns; To taste salt; 1/2 tsp garam masala powder

Kumkum Chatterjee @cook_12055532

#GA4
#week1
#punjabi
This is an authentic Punjabi style Creamy White Chicken Curry.Fresh cream,cashewnuts and thick hung curd lends a rich silky texture to the curry and tastes delicious.The combination of chicken and milk lends an innovative touch to this utterly delectable protein rich curry.Enjoy this creamy delight with butter naan, tandoori roti or any Indian flatbread.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

3 servings

500 gmschicken curry cut
2 tbspfresh cream or malai
2 tbspcurd
10-12cashewnuts
1/2 cupmilk
1 medium onion chopped
1 tspminced ginger
1 tspminced garlic
1 tspginger garlic paste
1.5 tbspkasoori methi
4green chillies chopped
2dry red chillies deseeded and chopped
1 tbspclarified butter
2 tbsprefined oil
1 tspcoriander powder
1 tspblack pepper powder
1 tspchaat masala
4green cardamoms
5-6cloves
1stick cinnamon
5-6black peppercorns
To tastesalt
1/2 tspgaram masala powder

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Steps

30 minutes

1

Marinate chicken with little salt,ginger garlic paste and half crushed whole garam masala.Boil it in pressure cooker upto 2 whistles with 1/4 cup of water.Open lid immediately.This way all the flavors of garam masala and ginger garlic gets infused in it.Set aside.
2

Make a paste of soaked cashew nuts, cream or malai and curd.Heat clarified butter and oil in a pan or wok.Sprinkle cumin seeds.When they crackle,add chopped ginger and garlic.Fry lightly and add chopped onion.Fry till transparent.It should not change colour.Add chicken,kasoori methi,coriander powder and the ground masala.Toss and add the stock.Cover and boil in low flame till chicken is done.
3

Add milk,chopped green and dry red chillies.The gravy should be semi dry.Sprinkle garam masala.Garnish with black pepper powder,chaat masala and chopped coriander.Serve hot with paratha,butter naan or tandoori roti.