Punjabi Cream Chicken

Punjabi-style cream chicken, also known as “Murgh Malaiwala,” is a rich and creamy chicken dish from the Punjab region of India. Here’s a brief description:

This dish features tender chicken pieces cooked in a luscious gravy made with cream, yogurt, and a blend of aromatic spices. The chicken is typically marinated in a mixture of yogurt, spices, and cashew paste to tenderize the meat and infuse it with flavor. It’s then cooked in a creamy base enriched with cream, butter, and sometimes tomato puree or crushed tomatoes. The use of spices such as cardamom, cloves, cinnamon, and sometimes kasuri methi (dried fenugreek leaves) lends a fragrant and nuanced flavor profile to the dish.

The creamy texture and mild yet flavorful taste makes Punjabi cream chicken a favorite among those who enjoy rich and indulgent curries. It’s often served with naan, roti, or rice, making it a popular choice in Punjabi cuisine for its comforting and satisfying appeal.

Here’s a detailed recipe for Punjabi-style cream chicken (Murgh Malaiwala):

Ingredients:

For Marination:

• 500 grams boneless chicken, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon garam masala powder
• 1 tablespoon lemon juice
• Salt to taste

For Gravy:

• 2 tablespoons ghee or oil
• 1 cinnamon stick
• 2-3 green cardamom pods
• 2-3 cloves
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon White pepper powder
• 1/2 teaspoon Black pepper powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 cup cashew paste (blend soaked cashews with water to form a smooth paste)
• 1/2 cup heavy cream
• 1 teaspoon dried fenugreek leaves (kasuri methi), crushed (optional)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Marinate the chicken: In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste,, garam masala, lemon juice, and salt. Mix well to coat the chicken pieces evenly. Let it marinate for at least 30 minutes to an hour in the refrigerator.
2. Heat ghee or oil in a pan over medium heat. Add cinnamon stick, cardamom pods, and cloves. Sauté for a minute until fragrant.
3. Add finely chopped onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and cook for a couple of minutes until the raw aroma disappears.
5. Add coriander powder, white pepper, bleck pepper and cumin powder. Mix well and cook for a couple of minutes.
6. Stir in the marinated chicken along with the marinade. Cook on medium heat until the chicken is partially cooked and the masala coats the chicken pieces.
7. Add cashew paste to the chicken. Mix well and let it cook for a few minutes.
8. Pour in the heavy cream, mix, and let the chicken simmer on low heat for about 10-15 minutes or until the chicken is cooked through and the gravy thickens.
9. If using kasuri methi, crush it between your palms and sprinkle it over the chicken. Stir gently.
10. Adjust salt if needed. Garnish with fresh coriander leaves.
11. Serve hot with naan, roti, or steamed rice.

This creamy and aromatic Punjabi-style cream chicken is sure to be a hit at your table with its rich flavors and tender chicken bathed in a luxurious gravy.