Authentic Chawla's Cream Chicken Recipe | Famous Punjabi Cream Chicken

Learn how to make the world-famous, authentic Punjabi Chawla's Cream Chicken right at home! This signature Punjabi dish is famous across North India for its unbelievably rich, velvety texture and mild black pepper flavor. In this recipe, we share a modified, lighter version that keeps the iconic, restaurant-grade taste intact while trimming down unnecessary calories. By using a thick yogurt-based overnight marination and balancing the heavy cream, you get tender, melt-in-your-mouth chicken in a luxurious cream sauce without feeling guilty. INGREDIENTS: Chicken Breasts or Bone-in Chicken: 3 lbs (with slits applied) Thick Yogurt (Hung Curd): 1 cup Freshly Ground Black Pepper: 2-3 tablespoons (generous) Lemon: ½ (freshly squeezed) Desi Ghee (Clarified Butter): 1 teaspoon Butter: 2 tablespoons Fresh Garlic: 1 tablespoon (finely chopped) Fresh Ginger: 1 tablespoon (finely chopped) Heavy Whipping Cream: ½ cup Dry Fenugreek Leaves (Kasuri Methi): 1 tablespoon Salt: 1½ tablespoons (or to taste) Fresh Cilantro / Coriander: For garnish CHAPTERS: 00:00 Introduction to Authentic Chawla's Cream Chicken 00:52 Preparing the Overnight Yogurt Marination 02:49 Tempering Ghee, Butter, Ginger & Garlic 04:17 Cooking the Marinated Chicken 04:59 Adding Black Pepper & Simmering 05:43 Adding Heavy Cream 06:53 Final Plating & Garnishing Serve hot with Rumali Roti, Garlic Naan, Butter Roti, or Steamed Rice. Try this legendary Punjabi recipe at home and impress your family! If you love this recipe, hit the LIKE button, SHARE with your loved ones, and SUBSCRIBE to Chawla's Kitchen for more authentic Punjabi dishes!