Punjabi Cream Chicken Recipe or Malai Chicken Recipe
Cream Chicken or Malai Chicken is a mildly spiced, flavourful and popular chicken preparation that is served with roti or naan.
Ingredients
- 30 grams Butter Amul Salted
- 750 grams Chicken Boneless breasts cut into cubes
- 2 tablespoons Garlic Finely chopped
- 1.5 Teaspoons Black Pepper Powder
- 1/4 Teaspoon Salt
- 200 ml Cream Whisked well
Instructions
- Season the chicken with salt, minced garlic and pepper.
- Heat 2 tablespoons butter in a large skillet over medium-high heat. Swirl pan to coat evenly.
- Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
- Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
- Add the remaining butter to the pan and heat through. Sauté smashed garlic cloves until fragrant, about 2-3 minutes.
- Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
- Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
- Garnish with a little black cracked pepper.
- Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.
Notes
- The original recipe uses ginger while I have used garlic. You can reverse and explore the changing flavour.
- You can increase or decrease black pepper and adjust it to your taste.
- If you want to make it spicier, simply add some slitted green chillies.
- Flavour can further be enhanced by using, kasoori methi, so feel free.