Cream Chicken (like Chawala’s Chicken, from Ludhiana)

Ingredients
Skinless, boneless chicken thighs: 1 lb. (5 thighs), cut into bite size pieces
Sour cream: 1 cup
Ginger: 1 inch, finely chopped
White onion: ½ of a medium size, finely chopped
Oil: 1 tablespoon
Dried Fenugreek Leaves (Methi): 2 tablespoons
Finely Ground Black Pepper: 1 ½ teaspoons – increase to your liking (NOT the freshly ground, from pepper mill)
Cumin Powder: 1 tablespoon
Homemade Garam Masala*: ¼ tablespoon
Salt: to taste (I hate to say that, but you can start with ¾ of a teaspoon and adjust later)
Green Chillies: 4, cut lengthwise (Thai chillies, NOT jalapeños)

Steps
1. Heat oil in a medium sized pan on medium.
2. Add onions and ginger and let it sweat for two minutes.
3. Turn the heat to low medium.
4. Add sour cream. (Keep patience and DON’T turn the heat up otherwise, the cream will curdle)
5. Add the fenugreek leaves, pepper, cumin powder, garam masala and salt.
6. Stir and let it simmer for ten minutes.
7. Add chicken and green chillies.
8. Cook for 10 – 15 minutes or till the chicken is cooked on low heat.
9. Taste for salt and adjust.
10. Serve with white bread (roti or naan, if you prefer), red onions with lime or lemon, and cilantro chutney and enjoy.


*This recipe is posted on the blog.