How To make Chicken In Silky Almond Sauce
16 Pieces skinned chicken
2 tb Chopped fresh ginger
2 tb Vegetable oil
2 ts Ground cardamom
1/2 c Vegetable oil
2 ts Ground red pepper
5 Medium onions thin sliced
1 ts Ground cumin
6 tb Blanched slivered or
1/2 ts Ground fennel
Ground almonds 2 c Plain yogurt
3 tb Ground coriander
1 c Water
Course salt Fresh cilantro (garnish) Pat chicken dry. Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove using slotted spoon and set aside. Heat remaining oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes. Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chicken to skillet. Place over medium high head and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from head. Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated). Rewarm over low heat. Transfer to serving dish, garnish and serve immediately.
How To make Chicken In Silky Almond Sauce's Videos
WHITE CHICKEN CURRY | SHAHI WHITE CHICKEN GRAVY | MILD CHICKEN RECIPE
White Chicken Curry | Shahi White Chicken Gravy | Mild Chicken Recipe | Creamy Chicken Recipe | White Chicken Gravy | Mild Chicken Curry | Chicken Curry | Chicken Gravy | Chicken Recipe
Ingredients for White Chicken Curry:
- Chicken, large pieces with bones- 1 Kg
For Marination:
- Salt- 2 tsp
- White Pepper Powder- 2 tsp
Whole Spices:
- Green Cardamom- 8
- Black Cardamom- 2
- Cloves- 8
- Cinnamon- 3 small pieces
- Black Peppercorns- 20
- Mace (Javitri)- 1 flower
Cashew-Almond Paste-
- Cashews- 12
- Almonds, soaked and peeled- 12
Other Ingredients:
- Onions, grated- 2 medium (150 gms)
- Ginger garlic paste- 3 tsp
- Whisked Curd/Yogurt- 5 tbsp
- Green Chillies, slit- 6-7
- Fresh Cream- 4 tbsp
- Refined Oil- 6 tbsp
- Kasuri Methi (Fenugreek leaves)- 1 tbsp
- Butter- 1 tbsp
Preparation:
- Soak the almonds in warm water for 30-60 mins. Remove and peel the skin.
- Marinate the chicken pieces with salt and white pepper powder. Mix and set aside for 30 mins.
- Grate the onions and slit the green chillies.
- To make the almond-cashew paste, add both in a grinder and coarse grind to a powder.
- Now add 4-5 tbsp water and blend it into a smooth paste.
Process:
- Heat oil in a pan and add the whole spices.
- Once it splutters, give a stir and add the grated onion. Give a mix and fry on medium heat for 3 mins making sure the color doesn’t change.
- Now add the ginger garlic paste and fry on medium heat for 2 mins.
- Add the marinated chicken and mix & sear on high heat for 4 mins. Continue to cook on medium heat for 3 mins till the chicken pieces are light brown.
- Lower the heat and add the whisked curd/yogurt and slit green chillies & cook on low heat for 2-3 mins (stirring continuously) till oil separates.
- Now cover and cook on low heat for 15 mins till the chicken is nearly tender.
- Remove the lid, add the cashew-almond paste and fresh cream and give a mix.
- Also add 150 ml water and a pinch of salt, give a mix and cover & cook on low heat for 10 mins till the chicken is tender and oil separates.
- Add the roasted fenugreek leaves (Kasuri Methi). Also add a tbsp of butter. Cook for 2 mins and rest it for around 20 mins before serving.
#whitechickencurry #whitechickengravy #mildchickenrecipe #chickencurry #chickengravy #chickenrecipe #spiceeats #spiceeatschicken #spiceeatsrecipes
Almond Chicken
How to cook chicken
How to make almond chicken
Hey all,
We took a bit of time off but yes are back, for now! We wanted to bring you a very simple and tasty chicken dish! There are many ways to prepare chicken cutlets and here is a great new way. We think you will enjoy this healthy spin!
Remember,
Cooking Should be FUN, have FUN doing it!
Full Blog Post
~The Cooking Corner
Ingredients:
1 Cup Yogurt
1/4 Cup Dijon Mustard
1 Cup Bread Crumbs (We used Gluten Free)
1/2 Cup Sliced and then crushed Almonds
Pinch of Salt and Pepper
4-6 Thin Sliced Chicken Breast
Chicken Cheese Boti By Recipes of the World
#chicken #cheeselover #recipesoftheworld
Thank you For Watching
Ingredients
Chicken boneless 250gm
yogurt 1/4 Cup
Almond Boneless Chicken #shorts
MAKE BUTTER CHICKEN - THE EASY WAY | HOW TO MAKE BUTTER CHICKEN AT HOME
Make Butter Chicken - The Easy Way | How To Make Butter Chicken At Home | Butter Chicken | Authentic Butter Chicken Recipe | Murgh Makhani | Best Butter Chicken Recipe | Butter Chicken Curry
Ingredients for Butter Chicken:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Boneless Chicken - 450-500 gms (1 lb)
For marination:
- Ginger garlic paste- 1.5 tsp
- Salt- 1 tsp
- Lemon juice- 1 tsp
- Thick or hung curd/ yogurt- 3 tbsp
- Readymade Tandoori Masala- 3 tsp
- Oil- 2 tbsp
For the gravy:
- Oil- 1.5 tbsp
- Green cardamom- 3 nos.
- Cinnamon- 1 small piece
- Cloves- 3 nos.
- Black cardamom- 1 big
- Bay leaf- 1
- Onion, thick slices- 1 medium(65 gms)
- Ginger chopped- 1” piece
- Garlic cloves- 8 nos.
- Cashew nuts- 14 nos.
- Red tomatoes, thick sliced- 400 gms
- Kashmiri Chilli powder- 1 tbsp
- Salt- 1/2 tsp
- Butter- 3 tbsp (30 gms)
- Water- 200 ml
Other Ingredients:
- Butter- 2 tbsp
- Kasuri Methi roasted & powdered- 1/2 tsp
- Fresh Cream-3 tbsp
Preparation:
- Cut the boneless chicken into 2 inch tikka pieces. Marinate the chicken pieces with the items indicated. Set aside for 2 hours in the refrigerator.
- Now to make the gravy, take a kadai/pan and heat 1.5 tbsp oil. Add all the whole spices and give a mix.
- Add the sliced onions and fry on medium heat for 1 min to just remove the raw smell.
- Now add the chopped ginger, garlic cloves and the cashew nuts. Fry on medium heat for 1 min.
- Now add the sliced tomatoes, 1/2 tsp salt, Kashmiri Chilli Powder and 2 tbsp butter. Give a mix and cook on medium heat for 4-5 mins till the tomatoes become soft.
- Add 200 ml water, give a mix and cover & cook on low heat for 15 mins till the tomatoes are soft & mushy.
- Switch off heat and remove the bay leaf and black cardamom. Set aside to cool.
- Put the mixture in a blender/grinder and blend till smooth.
- Strain it into a bowl using a strainer.
- You can also add 100 ml water in the blended mixture to help in straining the liquid. Set aside.
Process:
- Heat 2 tbsp of oil in a pan and place the marinated chicken side by side. Fry on high to medium high heat for 3-4 mins and then flip the pieces.
- Continue to fry 3-4 mins on the other side .
- Flip again and continue to fry on medium heat for another 2-3 mins on each side till browned. Remove and set aside.
- To prepare the curry, take another kadai/pan and heat 2 tbsp of butter on low heat. Add the blended strained gravy into the melted butter & give it a stir.
- Cook on medium heat for around 1 min while stirring it.
- Lower the heat and cook for another 3 mins while stirring it.
- Now add the roasted, powdered Kasuri Methi and mix it. Simmer for another minute before adding the chicken pieces.
- Cook for around 3 mins adding little water based on your desired consistency.
- To end, add the fresh cream, mix and simmer for 2 mins.
- Serve with naan or rice.
#butterchicken #murghmakhani #authenticbutterchicken #butterchickenrecipe #easybutterchicken #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
Detroit Almond Chicken
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Detroit Style Fried Chicken with Mushroom Gravy