Spicy Creamy Chicken

This is one of those feel good dishes which is prepared when I am really in the mood to cook. There are many variations for this dish, but this is my preferred version. This dish is somewhat similar to my chicken biriyani mix. You can go easy on the chilli powder. While this does take some time to cook, once done it’s assured to be a delicious & creamy affair. I have made this to go with capsicum paneer parathas (recipe already posted). Also goes well with plain rice/pulao/roti/batura.

Ingredients

For marination

• 1 kg Chicken
• 2 tbsp. Kashmiri chilli powder
• 1 tbsp. chilli powder
• 1 tbsp. lime juice
• 1 tbsp. ginger garlic paste
• ¼ tsp. turmeric powder
• Oil to fry

Marinate the chicken for 2 hours.

Gravy mix

• 1 tbsp.  veg oil (if required)
• 1 cinnamon bark
• 4 clove
• 2 cardamom pods
• 2 tomatoes finely sliced
• 1 tbsp. red chilli flakes
• 1 tbsp. chilli powder
• 1 tsp. garam masala
• 1 cup water to grind

Other ingredients

• 2 Onions julienned
• 1 tbsp. ginger garlic paste
• 1 tsp. chilli powder
• 2 tbsp. Kashmiri chilli powder
• 1 ½ tsp. garam masala powder
• ¼ tsp. turmeric powder
• 1 tbsp. kasoori methi
• 2 tbsp. fresh cream
• Coriander leaves to garnish
• Salt to taste/ chicken stock cube

In a non-stick pan, add enough oil and shallow fry the chicken pieces till golden brown. (I fried them in batches. Do not overcrowd ur pan, or else you won’t get a crispy chicken pieces while frying).Set aside.

In the same pan, add clove, cinnamon, cardamom and sauté for a while. Add chilli powder and garam masala powder. Saute till the masala cooks for about 10 seconds. Add tomatoes. And chilli flakes. Cook till the tomatoes turn mushy. Grind them roughly in 1 cup of water. Set aside.

In the same pan, if required, add 1 tbsp. of veg oil. Add ginger garlic paste and sauté. Add turmeric powder and chilli powders. Saute for a minute or two. Add fried chicken pieces and kasoori methi, mix well. Add chicken stock cube or salt. Add the grounded mixture along with 1 cup of water. Cover and cook for about 20 minutes. Add fresh cream and bring to a boil. Remove from flame and garnish with coriander leaves.

I served it with capsicum paneer parathas.