As an Indian, my love for Indian cuisine knows no bounds. The choice is hard to make since each state has so much variety to offer!
Over the years, North Indian flavors have started becoming an absolute favorite, be it a plate of hot rajma chawal or some piping butter chicken with butter naan. Even during travels, Indian food is something I end up craving for. The result is hunting down an Indian restaurant and gorging on the food.
Cuisines from India are loved and adored all across the globe. This is why I have an entire section dedicated to Indian cuisine on the blog. You guys also seem to respond the most to Indian posts 🙂
But what is also a thought that most of my friends and family have is that Indian food takes too much time to cook, and the effort required is high. While I do agree to this, I also know that at times, the same value can be added to a recipe with some key ingredients of the parent recipe to create a close enough replica of the main dish.
This cream chicken recipe is one such dish and it is quick, easy and delicious! This recipe is meant for those people who want to whip up a quick meal, without compromising even a bit on the taste element.
I have used boneless chicken and very minimal and basic ingredients. It is also not as heavy as you might wonder. The best partner to go with this is rice, and the combination is mouth-watering!
Preparation time – 10 minutes
Cook time – 20-30 minutes
Serves – 2
- 250 g boneless chicken breast, shredded
- 4 tbsp vegetable oil
- 1 dry red chili
- 1 large onion, ground to a paste
- 20 g ginger garlic paste
- 1 medium tomato, finely chopped
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp black pepper powder
- 1/2 tsp garam masala
- 1 tsp meat masala
- 80 g fresh cream
- Dried fenugreek leaves for garnish (kasuri methi)
- Chopped coriander leaves for garnish
- Salt to taste
- Heat oil in a kadhai. Add a dry red chili followed by the onion paste.
- Fry for about a minute and add the ginger garlic paste. Saute this till the raw aroma of the onions, ginger, and garlic disappears.
- Add the finely chopped tomatoes, and saute till it all comes together as the tomato releases its own water. Add some water if required.
- Season the gravy with salt, turmeric, cumin and black pepper.
- Once the onions and tomatoes are cooked, add the boneless chicken breast shreds. Saute this for five minutes.
- For the gravy, add 250 ml water. Cover the kadhai with a lid and cook the chicken for 15 minutes in medium flame.
- Take the lid off, give it a gentle stir and add some dried kasuri methi leaves to the gravy.
- Sprinkle some fresh garam masala on the gravy. Give it one last stir.
- Garnish with coriander leaves and serve hot with rice.
- Add the bay leaves, followed by the chopped onions.
Here is a print version of this recipe you can save on your phone 🙂
Related recipe – Dahi Chicken