Almond Chicken
Fixings
(You can likewise include all almonds as well)
(Including coconut milk gives a south indian flavor)
Strategy
1. Drench the almonds, cashews and green chillies for 5-10 minutes and make a glue of it alongside the splashed water. Keep aside.
2. Heat oil in a container, include the garam masala and fennel seeds.
3. Sear the hacked onions till it sweats. Next broil the ginger garlic glue.
4. Include the ground almond-cashew-cold glue.
5. Next include the corriander-cumin powder and 1/some water to keep the masala from getting blazed.
6. Cover and cook this glue for 15 minutes till oil seperates from the masala.
7. Presently include the yogurt and chicken pieces and saute for 5 minutes.
8. Include the coconut milk/cream, required salt, white pepper powder and more water as required. Cover and let the chicken cook till it is totally cooked.
9. Trim with finely hacked cilantro and cut almonds and present with pulav or roti assortments.
Tips
Since I have included corriander cumin powder, the sauce will be light chestnut in shading. On the off chance that you need a decent white sauce, don't include it.
Fixings
- Chicken - 1 entire chicken (2 lbs cut into little pieces)
- Almonds - 10
- Cashew nuts - 10
(You can likewise include all almonds as well)
- Onion - 4-5 (finely hacked)
- Yogurt - 1 container
- Ginger garlic glue - 2 tblsp
- Entire Garam Masala - ( 1 piece cinnamon, 4 cloves, 2 cardomon)
- Coconut Milk/Cream - 1 container
(Including coconut milk gives a south indian flavor)
- Green Chillies - 5 (or as required)
- White Pepper - 2 tsp
- Corriander-cumin powder - 1 tblsp (discretionary)
- Fennel Seeds - 1 tsp
- Salt - to taste
- Cilantro - for embellishment
- Toasted cut almonds - 2 tblsp (for embellishment)
Strategy
1. Drench the almonds, cashews and green chillies for 5-10 minutes and make a glue of it alongside the splashed water. Keep aside.
2. Heat oil in a container, include the garam masala and fennel seeds.
3. Sear the hacked onions till it sweats. Next broil the ginger garlic glue.
4. Include the ground almond-cashew-cold glue.
5. Next include the corriander-cumin powder and 1/some water to keep the masala from getting blazed.
6. Cover and cook this glue for 15 minutes till oil seperates from the masala.
7. Presently include the yogurt and chicken pieces and saute for 5 minutes.
8. Include the coconut milk/cream, required salt, white pepper powder and more water as required. Cover and let the chicken cook till it is totally cooked.
9. Trim with finely hacked cilantro and cut almonds and present with pulav or roti assortments.
Tips
Since I have included corriander cumin powder, the sauce will be light chestnut in shading. On the off chance that you need a decent white sauce, don't include it.
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