Punjabi cuisine is one of the most popular and diverse cuisines in India and Pakistan. It is characterized by the use of rich spices, dairy products, and a variety of vegetarian and non-vegetarian dishes. Punjabi cuisine is influenced by the history, culture, and geography of the region, as well as the religious beliefs and preferences of the people. In this post I have a special dish we call it Punjabi Creamy Chicken, also known as malai chicken or murgh malaiwala.
To make this dish, cook boneless chicken pieces in a creamy sauce made with milk, cream, cashew and almond paste, and aromatic spices. Marinate the chicken pieces in yogurt, ginger, garlic, and salt before cooking. The sauce has milk, cream, cashew and almond paste, and a blend of spices such as cardamom, cinnamon, cloves, nutmeg, and saffron. Then, you will simmer the chicken in sauce until it becomes tender and succulent in the sauce.
Punjabi creamy chicken is a delicacy that can be enjoyed with naan bread, roti, or rice. It is a perfect dish for special occasions or festive celebrations.
Here is a simple recipe to make Punjabi Creamy Chicken at home:
Ingredients:
- OIL 1/4 CUP
- ONION BLENDED 1 MEDIUM SIZED
- CHICKEN BONELESS 500 GRAMS
- GINGER GARLIC PASTE 1 TBSP
- GREEN CHILIES CRUSHED 1 TBSP
- SALT TO TASTE
- BLACK PEPPER POWDER 1 TSP
- MILK 1 CUP
- CASHEW AND ALMONDS PASTE 2-3 TBSP
- OLPERS DAIRY CREAM 100 ML
- DRIED FENUGREEK LEAVES 1/4 TSP
- GARAM MASALA POWDER 1/4 TSP
Method
- Heat oil in a large skillet over medium-high heat. Add onion and fry until golden brown, stirring occasionally.
- Add chicken and ginger garlic paste and fry for 10 minutes, turning the chicken pieces once or twice.
- Add green chilies, salt, and black pepper and mix well. Cover the skillet with a lid and cook for another 10 minutes, or until the chicken is tender and cooked through.
- Add milk and cashew and almond paste and bring to a boil. Lower the heat and simmer for 5 minutes, stirring occasionally.
- Add cream, dried fenugreek leaves, and garam masala powder and mix well. Cook for another 5 minutes, or until the sauce is thick and creamy.
- Garnish with chopped cilantro or mint leaves if desired. Serve hot with naan bread, roti, or rice.
Enjoy your creamy chicken!
Punjabi Creamy Chicken Recipe
Ingredients
- ¼ OIL
- ONION BLENDED 1 MEDIUM SIZED
- 500 grams CHICKEN BONELESS
- 1 tbsp GINGER GARLIC PASTE
- 1 tbsp GREEN CHILIES CRUSHED
- SALT TO TASTE
- 1 tsp BLACK PEPPER POWDER
- 1 cup MILK
- 2 to 3 tbsp CASHEW AND ALMONDS PASTE
- 100 ml OLPERS DAIRY CREAM
- ¼ tsp DRIED FENUGREEK LEAVES
- ¼ tsp GARAM MASALA POWDER
