Creamy Chicken

By Ranveer Brar · 90 min

Ingredients

Instructions

1. Boil the chicken with water, salt, crushed garlic, black cardamom, peppercorns and bay leaves for 7-8 minutes until half cooked. Drain and set aside.
2. Boil the cashews in water for 3-4 minutes. Drain and set aside.
3. Boil the mushrooms in water with salt for 2-3 minutes on high heat. Drain and set aside.
4. Blend the boiled cashews with the milk into a smooth paste.
5. Heat the oil in a kadai, add the garlic and butter and sauté for 1 minute until translucent.
6. Add water, crushed black cardamom and the cashew paste, and simmer on medium heat for a while.
7. Add butter, water, boiled mushrooms, boiled chicken and fresh cream, and simmer for 5-6 minutes until well cooked.
8. Stir in the prepared tadka and mix well.
9. Serve in a dish, garnished with coriander sprig, with roti or rice.
10. For the tadka: heat oil in a pan, add the garlic and fry until golden. Add the dried Kashmiri chillies, coriander leaves and butter and sauté for 1 minute. Finish with lemon juice and set aside.

Summarized from Ranveer Brar's video. Watch it for the details.

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