Cream Chicken

Heat ghee in a pan.

Sauté sliced onions and sliced green chillies in ghee. Do not brown these, just sauté for 2–3 minutes until translucent.

Add ginger garlic paste and sauté for another 3–4 minutes, until raw aroma cooks off.

Add yoghurt and a little salt. Add chicken. Cover and cook over slow heat for 10–12 minutes, until chicken is half-cooked.

Uncover pan and add cumin, coriander, pepper (white or black), and garam masala. Add a little water. Cover and cook again for another 10–15 minutes.

Once done, add fresh cream and cardamom powder. Mix well and cook over slow heat for another 10 minutes, until chicken is done. Check for seasoning and adjust accordingly.

Add kasoori methi. Mix. Garnish with fresh coriander leaves, and serve hot with naan, roti, rice, and salad.