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Ingredients:
1 kg - broiler chicken ( cut into medium sized pieces)
400 g - thick curds
15 to 20 - almonds (made into a paste)
11/2 cups - water
3 to 4 - cloves
2 pieces - cinnamon
2 to 3 - bay leaves
3 - medium sized onions (finely chopped)
4 - finely chopped green chillies (or as per taste)
2 tsp - red chilli powder
21/2 tsp - coriander powder
1 tsp - cumin seed powder
1/2 tsp - turmeric powder
5 tbsp - oil
6 - green cardamoms
1 - black cardamom
11/2 tsp - ginger garlic paste
salt to taste
finely chopped coriander leaves (to garnish)
1 kg - broiler chicken ( cut into medium sized pieces)
400 g - thick curds
15 to 20 - almonds (made into a paste)
11/2 cups - water
3 to 4 - cloves
2 pieces - cinnamon
2 to 3 - bay leaves
3 - medium sized onions (finely chopped)
4 - finely chopped green chillies (or as per taste)
2 tsp - red chilli powder
21/2 tsp - coriander powder
1 tsp - cumin seed powder
1/2 tsp - turmeric powder
5 tbsp - oil
6 - green cardamoms
1 - black cardamom
11/2 tsp - ginger garlic paste
salt to taste
finely chopped coriander leaves (to garnish)
Chicken In Almond Paste
Method
- Clean and wash the chicken pieces.
- Churn the curds and add the powdered spices.
- Mix well and keep aside.
- Heat oil in a heavy bottomed vessel.
- Add cardamoms, cloves, cinnamom and bay leaves. Saute for few seconds.
- Add onions and green chillies. Saute on a low flame.
- When the onions turn pink in colour add ginger-garlic paste and saute till onions turn golden in colour.
- Add the curd mixture. Stir continuously for few minutes till you get a nice brown colour.
- Add the chicken pieces and salt to the onion-curd mixture and mix well. Saute on a low flame till oil separates.
- Add the almond paste and mix well. Saute for five minutes.
- Add little water.
- Cover with a lid with some water on it.
- Cook on a low flame, stirring at regular intervals till the chicken is tender.
- Garnish with coriander leaves and serve hot with rotis.
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