Creamy Mango Chicken: A Flavorful Fusion Dish
1 hour
1221 reads
About Creamy Mango Chicken: A Flavorful Fusion Dish
Craving a dish that's both comforting and exotic? This Creamy Mango Chicken delivers a symphony of creamy, savory, and subtly sweet flavors that will tantalize your taste buds.Tender chicken pieces are marinated in a luscious yogurt, cream, and fresh mango puree, then simmered to perfection. The secret ingredient? A touch of dried fenugreek adds a unique earthy depth that balances the richness and sweetness.Perfect for a special brunch or a quick yet impressive weeknight dinner, this dish pairs beautifully with warm naan or paratha for a truly satisfying meal.
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Recipe Time & More
Prep20 minutes
Cook40 minutes
Total1 hour
Ingredients
For the Marinade
- 300 gm Boneless, Chicken Thighs skinless
- 100 gm Yogurt
- 100 gm Heavy Cream
- 1 Mango peeled and pureed, ripe
- 1 1/2 tsp Salt or to taste
For the Sauce
- 3 tsp Butter
- 2 tsp Oil
- 1/2 tsp Pepper black, ground
- 1/2 tsp Fenugreek Leaves crushed, dried
Instructions
- In a mixing bowl, combine the chicken, yogurt, heavy cream, mango puree, and salt. Mix well to ensure the chicken is evenly coated.
- Cover the bowl and refrigerate for at least 3 hours, or preferably overnight, to allow the chicken to marinate thoroughly. This enhances the flavor and tenderness of the chicken.
- In a large pan or skillet, heat the butter and oil over medium heat.
- Add the marinated chicken to the pan and cook, uncovered, for about 15 minutes, stirring occasionally. The chicken should start to brown slightly.
- Reduce the heat to low, cover the pan, and simmer for another 15 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Covering the pan traps the moisture and helps the chicken cook evenly.
- Stir in the ground black pepper and crushed dried fenugreek leaves. Cook for another minute to allow the flavors to meld.
- Serve hot with naan or paratha.
Recipe Notes
Good To Know
- For an extra burst of mango flavor, grill or pan-sear a few thin mango slices and use them as a garnish just before serving. The caramelized edges add both visual appeal and a concentrated sweetness.
- If you prefer a spicier profile, add a finely chopped green chili or a pinch of chili flakes to the marinade. This pairs well with the creamy base and the sweetness of the mango.
- To infuse the chicken with even more flavor, marinate it overnight in the fridge. This allows the fenugreek and mango to deeply penetrate the meat for a more harmonious taste.
- Serve the Mango Cream Chicken over lightly toasted flatbread or atop a bed of herbed basmati rice to soak up the creamy sauce and balance the dish’s richness.
Expert Tips
- Use ripe but firm mangoes for the best flavor and texture in both the marinade and the garnish. Overripe mangoes can become mushy when cooked.
- Adjust the amount of cream based on your desired consistency. For a thicker sauce, use less cream; for a thinner sauce, add a little more.
- If you don't have fresh mangoes, you can substitute mango puree or frozen mango chunks (thawed). Adjust the amount of liquid in the recipe accordingly.
Storage Instructions
- Store leftover Mango Cream Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 1009kcalCarbohydrates: 2gProtein: 2gFat: 112gSaturated Fat: 45gPolyunsaturated Fat: 20.1gMonounsaturated Fat: 40.2gCholesterol: 8mgSodium: 1710mgSugar: 2g
Rakhi Lakhan
Articles: 1
5 Comments
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This looks so good! Appreciate the share.
I’m thrilled to try this recipe!
Such a tempting dish! Thank you.
I’m in love with this recipe already!
This looks amazing! Thanks for sharing.