Pairs well with Creamy Garlic Chicken
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Creamy Garlic Chicken
140.3K views • 21d ago
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Creamy Chicken curry with notes of garlic and mushrooms, featuring a cashew-based white sauce for a rich, silky texture. This dish is perfect for lovers of fine flavors and creamy textures, served best with roti or rice.
00:30:00 total
Serves 3
medium
Main Various
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Ingredients
- Water - watch the video to see (as required for boiling chicken, cashews, and mushrooms)
- Salt - watch the video to see (to taste for boiling chicken and mushrooms)
- Garlic cloves - 17-19 cloves total (3-4 cloves with skin, crushed for boiling chicken; 7-8 cloves crushed for cooking; 7-8 cloves chopped for tadka)
- Chicken - 1 kg (1 kg, bone-in pieces)
- Black cardamom - 3 pods (2 whole for boiling chicken; 1 crushed for creamy chicken)
- Black peppercorns - 2 tsp (2 tsp for boiling chicken)
- Bay leaf - 3 leaves (3 leaves for boiling chicken)
- Cashew nuts - ½ cup (½ cup for boiling and making paste)
- Mushrooms - 500 g (500 gms, trimmed and halved)
- Milk - 1.5 cups (1 ½ cups for cashew paste)
- Oil - 3-4 tbsp total (1-2 tbsp for cooking chicken; 2 tbsp for tadka)
- Butter - 3 tbsp total (2 tbsp cubed for cooking chicken; 1 tbsp cubed for tadka)
- Fresh cream - ¾ cup (¾ cup for creamy chicken)
- Dry Kashmiri red chillies - 3-4 chillies (3-4, deseeded and chopped for tadka)
- Fresh coriander leaves - 2-3 tbsp plus garnish (2-3 tbsp roughly chopped for tadka; sprig for garnish)
- Lemon juice - 1-2 tsp (1-2 tsp for tadka)
Instructions
- Boil Chicken: In a pot, add water, salt, 3-4 crushed garlic cloves with skin, chicken pieces, black cardamom pods, black peppercorns, and bay leaves. Boil for 7-8 minutes until chicken is half cooked. Strain and set aside.
- Boil Cashew Nuts: In a pan, add water and cashew nuts. Boil for 3-4 minutes. Strain and set aside.
- Boil Mushrooms: In a pot, add water, salt, and mushrooms. Boil for 2-3 minutes on high flame. Strain and set aside.
- Prepare Cashew Paste: In a mixer grinder, blend boiled cashews and milk into a smooth paste. Set aside.
- Cook Creamy Garlic Chicken: Heat oil in a kadhai. Add crushed garlic cloves and butter; sauté until garlic is translucent. Add a little water, crushed black cardamom, and cashew paste. Simmer on medium flame. Add butter, water, boiled mushrooms, boiled chicken, and fresh cream. Simmer for 5-6 minutes until cooked well.
- Prepare Tadka: In a pan, heat oil. Add chopped garlic cloves and sauté until golden. Add dry Kashmiri red chillies, coriander leaves, and butter; sauté for a minute. Finish with lemon juice and set aside.
- Finish Dish: Add prepared tadka to the creamy chicken mixture. Mix well. Transfer to serving dish, garnish with coriander sprig, and serve hot with roti or rice.
