Recipe

Chicken In Rich Creamy Sauce Recipe

	Simplyaishy / All my dishes 8 months ago My parents and siblings fell in love with it ! Its awesome as a typical middle east dish and if you love gravy, this is just for you ! Prep:30m Cook:60m Servings:8	Simplyaishy
	creamy chicken sauce

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Ingredients

Chicken, small, cut into small pieces 2 (500gm each)

Juice of lemon (nimbu) 1

Oil 2 tbsp / 30 gm

Butter 2 tbsp /40 gm

Bay leaves (tej patta) 2-3

Cloves (laung) 8

Green cardamoms (choti elaichi) 8

Cinnamon (dalchini), 1” sticks 3-4

Onion, ground ½ cup / 120 gm

Ginger-Garlic paste 2 tsp / 12 gm

Almond paste (its okay if you don’t use this it’s still awesome!) ½ cup / 100 gm

Green chillies, slit 4

Mace (javitri), powdered 2-3 blades

Cream, fresh ½ cup / 100 ml

Saffron (kesar), soaked in 1 tbsp water a few strands

Salt to taste

Red chilli powder 2 tsp / 4gm

Mint (pudina) leaves (this gives it the real flavor!!!)20

Directions

1.Marinate the chicken in lemon juice for 30 minutes. While marinating the meat, add a little oil to the marinade to keep the meat juicy and succulent.

2.Heat the oil and butter in a pan; add the bay leaves, cloves, green cardamoms and cinnamon sticks; sauté over medium heat till they crackle.

3.Add the onion paste, sauté for 3-4 minutes; add the ginger-garlic paste and almond paste. Cook over the medium heat till the oil separates. (The almond paste has oil in it already because of the almonds so it might separate but when I tried it, it didn’t so I just put in a very little bit of oil and if you’re not going to use almond paste then it’ll still come out pretty much the same and just add the same little bit of oil to keep it a little wet.)

4.Add the chicken and cook for about 10 minutes.

5.Add the green chillies, mace powder, cream, saffron, salt and red chilli powder. Mix well.

6.Sprinkle the mint leaves, cover the pan with a heavy lid (dum). Let it cook for about 45 minutes to an hour. (I usually leave it only for 30-45 minutes; until I think it’s ready.)

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