Cream Chicken (Chawla's Chicken style)

Ingredients:

250gms boneless chicken diced

1 tablespoon kasoori methi or dried 

regular methi

1-1 1/2 tablespoon fresh ginger garlic paste

100 ml milk

50ml cooking cream

Salt to taste

Black pepper powder to taste

Oil (optional)

Marinate the chicken pieces with salt and the ginger garlic paste for about 30 minutes.

In a nonstick pan add the marinated chicken and cook for a few minutes (it's okay for the chicken to slightly caramelise/get colour). If you use a nonstick pan you do not need to use oil, but you may choose to do so.

Then add milk, black pepper and the methi and let cook until the chicken is cooked and the milk is dry.

If the milk dries but the chicken isn't tender, just add some more milk, do not add any water.

When the milk is almost completely dry add the cream and cook for 4-5 minutes.

Serve hot with roti or naan.

P.s: vegetarians can use paneer or soya chunks/mock meat instead.