Name: Ludhiana Special Cream Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 400 g Chicken, curry cut, bone-in; ¾ cup Fresh Cream; ½ cup Milk; 1 large Onion, pureed or very finely chopped; 3 Green Chili Pepper, slit; 1 tbsp Ginger-Garlic Paste; 2 tbsp Butter; 4 Green Cardamom, slightly crushed; 1 tsp Ground Black Pepper, freshly ground preferred; 1 tbsp Dried Fenugreek Leaves, kasuri methi, dry roasted and powdered; 1 tsp Salt, to taste

35 mintotal

Prep 10 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

Melt the butter in a heavy-bottomed pan or kadai over medium heat. Add the crushed green cardamoms and let them sizzle for a few seconds to release their aroma.
Add the onion puree and ginger garlic paste. Sauté gently until the raw smell disappears, ensuring the onions do not turn brown. We want a white base.
Add the chicken pieces and sauté for 5-7 minutes on medium-high heat until the outside of the chicken turns opaque and seals.
5–7 min
Add the slit green chillies, black pepper powder, and salt. Toss well to coat the chicken.
Pour in the milk, lower the heat, and cover the pan. Let the chicken simmer gently for 10-12 minutes until it is almost completely cooked.
10–12 min
Uncover the pan, add the fresh cream and the dry roasted kasuri methi (dried fenugreek). Stir gently and continuously on low heat for 3-4 minutes until the gravy thickens and is glossy.
3–4 min
Ensure you do not boil vigorously after adding the cream, as it may split. Turn off the heat and let it rest for 2 minutes before serving.
2 min

How to tell it's done

Exceptionally silky, thick, velvety white gravy embracing tender, succulent chicken pieces with a dominant peppery and methi aroma.

Getting it right

Tip

Dry roasting the Kasuri Methi before adding it at the very end dramatically amplifies its flavor and cuts through the richness of the cream.

What to serve it with

Best enjoyed with piping hot Butter Naan or Khamiri Roti, alongside sliced onions and mint chutney.

Punjabi Saag Chicken

Saag chicken cooks chicken into a base of spinach and mustard greens, so it eats like saag with meat in it.

1 hr 20 minnon vegetarian

Punjabi Sabut Moong Dal

Punjabi sabut moong dal is a rustic whole green gram dal simmered with onion, tomato and ghee until creamy but still chunky.

2 hr 55 minvegetarian

Punjabi Soya Chaap Do Pyaza

Soya chaap do pyaza cooks soy chaap with onion added twice, browned into the base and again late so it stays crisp.

1 hrvegan

Punjabi Soya Chaap Masala

Soya chaap masala cooks soy chaap in a Punjabi yoghurt and onion gravy it soaks up as it simmers.

45 minvegetarian

Punjabi Tari Wala Paneer

Tari wala paneer keeps the gravy thin and the paneer soft, in the everyday Punjabi style rather than a restaurant one.

30 minvegetarian

Purani Dilli Style Chicken Jahangiri

Chicken jahangiri is an Old Delhi Mughlai curry, mild and thick with cashew and cream.