Today I wanted to make Pepper Chicken, but lo…. had run out of the whole black peppers and was feeling lazy to make a trip to the supermarket. So I made do with whatever was available at home and made Creamy Chicken Masala instead. This is a huge change from my usual heavy masalafied spicy gravy, cos I used cream and hardly used any of the usual spices.

Ingredients

• Chicken – 2 breats cut into medium size pieces
• Onion – 1 medium, chopped
• Ginger and garlic paste – 1 tbsp
• Plain yogurt – 2 tbsp
• Garam masala – 1 tsp
• Coriander powder – 1 tbsp
• Cumin powder – 1 tsp
• Fenugreek powder – 1 tsp
• Chilli powder – 2 tbsp
• Tomato paste – 1 tbsp heaped
• Tomatoes – 2 large, chopped
• Cream – 2 cups
• Salt
• Oil

Method

• Marinate the chicken with ginger garlic paste, salt, garam masala, coriander powder and yogurt. Keep it aside for an hour or longer.
• In a wok, heat a little oil and saute the onions till brown.
• Add the cumin powder, fenugreek powder and chilli powder and mix well for about a minute.
• Add the tomato paste and stir well.
• Now add the marinated chicken. Add a little water if required and cover and let it cook.
• When the chicken is 3/4 cooked add the chopped tomatoes and cream and continue to stir till chicken is well cooked.
• Uncover and let the sauce thicken a little.

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