AKHROT MURGH (INDIAN WALNUT CHICKEN)
Posted for ZWT6. Adapted from Sanjeev Kapoor's website. Marinated with yogurt and spices and cooked with chilies and onions in a walnut tomato cream sauce. The type of chicken used is not specified, I would use a mix of breasts and thighs.
Provided by noway
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Grind walnuts into a fine powder using a food processor.
- Cut chicken into 1/2 inch pieces and place in a bowl.
- Add ginger paste, garlic paste, salt, half teaspoon cumin and yogurt and mix well. Marinate the chicken for half an hour.
- Heat oil in a pan, add onion and sauté till lightly browned.
- Add tomato puree, mix well and continue to sauté till oil separates.
- Add green chillies and continue to cook for two minutes.
- Add ground coriander and remaining cumin, mix well and cook for one more minute.
- Add the marinated chicken, mix well, cover and cook till done.
- Add walnuts, simmer for two to three minutes. Add fresh cream and garam masala powder and mix well and simmer for two more minutes. Serve hot.
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