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Sunday, July 17, 2016

Yummy Nutty Chicken Recipe

I have tried cooking chicken in almost everything but I had never risked my menu with nuts. In our Indian houses, I have often seen certain white ingredients like basmati rice and milk cooked in a slow pot on a low flame, coming together to form a yummy sweet dish "kheer". Mixed in with lots of finely chopped crunchy almonds, cashew nuts, elaichi and saffron! The fragrance of white basmati rice and the crunch of nuts goes along very well. Nuts plays a very important role in sweet and rice dishes in Asian cooking. 

Mama used to make Gajar Halwa packed full with almonds and sometimes paratha or wheat flat bread stuffed with almonds, cinnamon, khoya and sugar. As children, it was the perfect brunch, mama used to make it on a thick non-stick pan, we used to watch TV while enjoying nutty paratha's with tea!

Many of my favorite foods were mostly made with dry fruits. During festivals, mama used to make modaks shaped like a dumpling. Their surfaces were soft and spongy and the insides with dry coconut, jaggery, almonds! So festivities were a complete satisfying treat to my sweet tooth. 

I have tasted almonds in almost every sweet and vegetable dish, but this was the very first time. This recipe is the color of cilantro and green chilies, and the greens is lightened with the mixture of yogurt, chili flakes and almond paste, the heat also affects the shade. I served this flavorful recipe on a bed with a sesame studded naan and a bowl of steamed rice.

Nutty Chicken Gravy Recipe

Nutty Chicken Recipe, Chicken Cooked In Almonds

Preparation Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 1 hour
Serves: 2-3 persons

3-4 Chicken pieces, you can even use boneless chicken breasts
1 tablespoon olive oil or ghee.
1 cup, whisk yogurt
1 large size onion, cut into fine half moons
2-3 Anaheim green chili pepper
1 teaspoon garlic paste
1 tablespoon ginger paste
1 tablespoon red chili flakes
1/2 teaspoon turmeric powder
1 bay leaf
3-4 black pepper
3-4 small cardamom
3-4 whole cloves
1/2 teaspoon nutmeg powder
1/2 cup cilantro or coriander leaves
1/2 cup almonds paste
Salt to taste
1 cup water

  • In a wok, add cooking oil and 1 large size finely chopped onions. Fry them on a medium flame until the onions change its color to golden brown. Remove the fried onions to a wide plate with absorbent paper, and let it cool down. 
  • In a blender, add yogurt, 2-3 Anaheim green chili pepper, fried brown onions and fresh cilantro or coriander leaves. Blend everything into a smooth paste. 
  • In a wok, add olive oil, 1 bay leaf, 3-4 black pepper, 3-4 small cardamoms. 3-4 whole cloves and saute for few minutes until fragrant. 
  • Add ginger-garlic paste and chicken pieces. Fry chicken pieces on a low flame until the chicken changes its color. The paste will begin to smell aromatic and the chicken turn little brown in color.
  • Now add the yogurt and cilantro paste, almonds paste into the wok and let it simmer until the oil separates from the sides. 
  • Add 1 cup of water and cover the wok and let the chicken cook on a low flame until the chicken is done and the consistency becomes thick. Adjust the salt and the seasoning.
  • Garnish with coriander or ginger julienne and serve hot with roti's, naan or steam rice. Tuck in!

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