A Punjabi Sikh colleague introduced this fabulous dish to us yesterday: Chawla's cream chicken, which originated back in 1960 when an enterprising Punjabi restaurateur-chef, S. Attar Singh Chawla, invented the "Kali Mirch Ka Chicken": pieces of chicken cooked in thickened milk/cream, onions and methi leaves till half-cooked, before black pepper and green cardamom are added. Red chillies are not used, resulting in a pale, creamy sauce blanketing the pieces of aromatic broiled chicken.
There are now nearly 100 Chawla's outlets in the ever-expanding chain. What we had at its Malviya Nagar outlet today:
- the trademark Cream Chicken: tasty, very tender pieces of chicken, mildly spicy and aromatic
- Chilly chicken, which packed quite a bit of heat, but delicious all the same.
- Paneer tikka, which was my absolute fave: tender cubes of paneer cheese, skewered with peppers and basted with a spiced coriander paste whilst being broiled.
- Dhal Makhni: a creamy, buttery black lentil stew, complemented by:
- Naan bread.
Chawla's (Malviya Nagar)
4, E 5/1, Malviya Nagar
New Delhi 110017
Tel: +91 9899933120, +91 9990501141
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