Cream chicken is a rich and comforting dish typically made with tender pieces of chicken cooked in a creamy sauce. It is versatile and can be served with rice or any flat bread. Double cream added to the basic spices uplifts this dish to another level.

Serves 4 people

Ingredients:
◦ 1 kg boneless thighs fillet cut into medium pieces or 1 chicken with bone cut into medium pieces
◦ 5 tbsp cooking oil
◦ 1 cup sliced onions
◦ 1 cup pulverised tomatoes
◦ 2 tsp ginger paste
◦ 2 tsp garlic paste
◦ 1tbsp yoghurt
◦ 1 tsp cumin seeds
◦ 3tsp coriander powder
◦ ½ tsp haldi powder (turmeric)
◦ 1-2 tsp red chilli powder 
◦ 2 tsp kasuri methi (dry fenugreek leaves)
◦ ½ cup double cream
◦ Salt to taste
◦ For garnishing
◦ 3-4 round slices of onions 
◦ 3-4 round slices of pepper
◦ ¼ cup Coriander leaves chopped

Method:
⁃ In a pot, heat oil, splatter cumin seeds and fry the onions pinkish (not too brown).
⁃ Add chicken ginger garlic paste and yoghurt, fry on high heat until water dries.
⁃ Add tomatoes and all the dry spices – coriander powder, haldi, chilli powder, kasuri methi and salt.
⁃ Mix and stir for couple of minutes until you can see the oil beginning to separate.
⁃ Add 1 cup water (approximately), cover with the lid and steam cook the chicken for about 25 minutes or until it’s tender.
⁃ Finally add cream. As soon as it starts boiling add garnishing and cover the pot with a lid.
⁃ Leave aside for approximately 20 mins aside.
⁃ Ready to eat and enjoy with naan bread or zeera rice.

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