We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This quick Cream Chicken recipe delivers an incredibly rich, velvety texture using just 5 essential spices and aromatics—black pepper, green chillies, ginger, garlic, and whole black peppercorns. Completely free of onions, tomatoes, or curd, this dish relies on a simple cashew-cream base to build its luxurious depth. It is an easy-to-make, comforting dinner that comes together effortlessly for busy weeknights while letting the natural flavours shine.
Want to keep this recipe for later? We can email it to you!
Combine the chicken with salt, black pepper, and lemon juice. Let it marinate for 20 minutes.
Drain the soaked cashews and blend with the fresh cream into a smooth paste. Set aside.
Blend the garlic, ginger, green chillies, coriander leaves, and ½ cup water into a smooth green paste.
In a small bowl, mix the cornflour with the remaining ½ cup water to make a slurry.
Heat the oil in a heavy-bottomed kadai or pan and add the whole black peppercorns.
Add the chicken (keep any leftover juice in the bowl for later) and sear over medium-high heat for 2–3 minutes until lightly golden, then flip to colour all sides.
Pour the prepared green paste and the reserved marinade juice into the pan. Cook for 1-2 minutes until the raw aroma fades.
Lower the heat, then add the cashew-cream paste and the cornflour slurry, stirring continuously for a few seconds.
Cover and simmer over low heat for 15–20 minutes, stirring occasionally, until the chicken is tender and the gravy is thick and coats the pieces.
Taste and adjust the salt, sprinkle the garam masala, and turn off the heat. Let it rest for a few minutes before serving to let the flavours meld.
Garnish with freshly chopped coriander leaves.
Serve hot with naan, tandoori roti, lachha paratha, or steamed jeera rice.
Want to keep this recipe for later? We can email it to you!
Use fresh cream for the best rich and velvety texture.
Adjust the number of green chillies according to your preferred spice level.
For an extra restaurant-style finish, add a small knob of butter just before serving.
Can I use a different cut of chicken?
Yes, you can use boneless chicken pieces, but adjust the cooking time accordingly.
Is there a substitute for cashew nuts?
You can use blanched almonds as a substitute for cashew nuts.
How can I make the dish less spicy?
Reduce the number of green chillies or remove the seeds to make it less spicy.
Can I prepare this dish in advance?
Yes, you can prepare it a day in advance and reheat before serving.
What can I serve with Cream Chicken?
Serve it with naan, tandoori roti, lachha paratha, or steamed jeera rice.
