Ingredients
- Ginger 2 tbsp
- Chilies 4-5
- 1 medium Capsicum
- Oil ½ Cup
- Ginger Garlic Paste 1 tbsp
- Onion Paste 1 Cup
- Chicken 750g
- Salt 1 tsp
- Coriander Powder 1 tsp
- Chili Flakes ½ tsp
- Cumin Powder 1 tsp
- Pepper ½ tsp
- Yogurt 1 Cup
- Cream ½ packet
- Dried Fenugreek Leaves 1 tbsp
Ingredient Image
Why This Recipe Stands Out
Rich and comforting, perfect for cozy nights. Its creamy texture pairs beautifully with tender meat and vegetables, making every bite satisfying. The flavors meld together to create a hearty meal that feels special without being complicated.
Helpful Kitchen Tips
- Use fresh herbs to enhance the flavor and add brightness.
- Let the pot simmer gently to develop deeper taste and tenderize the meat.
- Stir occasionally to prevent the cream from sticking or curdling.
- Let the pot simmer gently to develop deeper taste and tenderize the meat.
- Stir occasionally to prevent the cream from sticking or curdling.
Step 1
Heat some oil in a pan, then toss in the ginger, chilies, and capsicum. Cook them for about a minute until they soften a bit, then set them aside.
Step 2
In a large pot, warm up a bit more oil. Add the ginger garlic paste and let it cook for a minute until fragrant.
Step 3
Stir in the onion paste and cook for another 1-2 minutes until it starts to soften.
Step 4
Add the chicken to the pot and cook on medium-low heat for 5-7 minutes, stirring occasionally.
Step 5
Season with salt, coriander powder, chili flakes, cumin powder, and pepper. Then mix in the yogurt well. Cover the pot and let it simmer for 3-4 minutes.
Step 6
Finally, stir in the cream, dried fenugreek leaves, and the cooked veggies you set aside earlier. Heat everything through and serve it hot.
Serving Ideas For Every Meal
Serve this creamy meal over warm mashed potatoes or buttered noodles to soak up the sauce. A side of steamed green beans or a simple salad adds a fresh contrast. For a touch of elegance, sprinkle with chopped parsley or a little grated cheese.
Keeping Leftovers Fresh
Allow the dish to cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth if it seems too thick.
Frequently Asked Questions
Can I use fresh fenugreek leaves instead of dried?
Yes, use about 2 tablespoons of fresh fenugreek leaves as a substitute and add them at the same step.
What can I use instead of yogurt in this recipe?
You can substitute yogurt with sour cream or buttermilk for a similar tangy flavor.
How spicy is this dish with 4-5 chilies?
It has a moderate heat level; reduce the number of chilies if you prefer it milder.
Can I prepare the ginger and onion pastes ahead of time?
Yes, you can make them in advance and store in the refrigerator for up to 2 days.
What type of cream works best here?
Heavy cream or cooking cream works well to give the dish a rich, creamy texture.
Is it okay to use boneless chicken for this recipe?
Yes, boneless chicken works fine and may cook slightly faster.
Can I add vegetables other than capsicum?
Yes, you can add veggies like bell peppers or carrots based on your preference.
How long can leftovers be stored?
Store leftovers in an airtight container in the fridge for up to 2 days.
