Murgh Malaaiwala (Chicken in Creamy Indian Gravy)

Punjab (A region in India and Pakistan), the name means the land of five (Punj ) and Ab (River). Needless to say a region of five rivers is immensely fertile and abundant in crop and dairy. It's therefore no coincidence that all Punjabis love their food and a majority of Indian restaurants serve the punjabi cuisine. Being on the famed silk route meant that Punjab became a melting pot of diverse culture and gastronomical treasures which were quickly adopted and amalgamated into the rich Punjabi cuisine. Alexander came in with Rajma (kidney beans) and now Rajma and chawal (rice) are the essential punjabi favorite. Partition bought along with it millions of refugees to different parts of the country with nothing other than the clothers they were wearing, the cuisine that they loved and an enterprising nature. The entire nation has since been swept under a culinary explosion of Punjabi food. Thousands of Dhabas (Roadside eateries) have exploded at every nook and corner of the country, giving the common folk a taste of punjabi food. It is not uncommon to have tandoori chicken fan following down south of the country.
Being a Punjabi myself, breakfast, lunch and dinner are not a mere break from the usual daily grind but a festival in itself. Though jokingly it is termed daal-roti, chicken, meat and other vegetarian food dishes are common thing on the table, sometimes all at once. When we were young (read small kids), my dad used to make this creamy chicken dish that was not too spicy and a great hit with us. The other day, deciding on a dish to make that my kids could eat without complaning of the spices, this one came to my mind and I immediately set about making this. It is not the last time, I think, that this has been made at my house (going by the reactions). Some culinary traditions never die.