Creamy Chicken

This next dish was also found from one of my Bengali friends (Suparna)who had made this creamy chicken dish to go along with some delicious potato pulao. Since I got so smitten with this dish, I tried out cooking this. Unlike my earlier experiments, in this case I decided to stick with the original recipe & so you will not find any tweaks here. The only difference over here is that I usually prepare this to go with my version of the naan (already posted here). The cashew paste & cream just enhances the richness of this dish. A load of thanks to Sup to introducing me to this creamy chicken!!

Ingredients

Marination:

• 750 gms chicken
• 2 tbsp. ginger garlic paste
• 1 tbsp. yogurt
• 1 chicken stock cube/ salt

For the gravy

• 2 onions medium ground into paste
• 1 tbsp. ginger garlic paste
• 3 tsp. pepper powder (or more)
• 2 tbsp. cashew nut powder
• 2 tbsp. fresh cream
• 2 tsp. cardamom powder
• 2 tbsp. flour (optional)
• 4 tbsp. veg oil

Marinate the chicken for 3 hours or more.

Optional- Into the marinated chicken add flour and mix.

In a deep bottom non-stick pan, add the oil and fry the chicken pieces in batches until golden brown on both sides. Drain them on a paper towel and set aside.

Heat 2 tbsp. oil in the pan and discard the rest. Add the onion paste and cook for about 5-8 minutes till onions are cooked. Add ginger garlic paste and pepper powder and cook for about 3-4 minutes. Stir constantly.

Add the chicken pieces and cashew nut powder and chicken stock cube/ salt. Stir for a minute. Add 1 ½ cup water; cover and cook for 10 minutes. In between, stir every 2-3 minutes, because the gravy might stick to the bottom. That’s ok. If you want a loose consistency, you can add little more water.

Add fresh cream and just bring to boil on a high flame. Check for salt. Add Cardamom powder and mix completely.

Remove from heat and enjoyyy.. !!!!