Just some walnuts and fresh creams achieve a quick make overo fo the regular chicken curry. Rich and creamy, this is a perfect dish for entertaining.
Akhrot Murgh
Just some walnuts and fresh creams achieve a quick make overo fo the regular chicken curry. Rich and creamy, this is a perfect dish for entertaining.
Ingredients
- 1/2 cup walnuts, blanched, peeled, and powdered
- 400 grams boneless chicken, cut into 1/2 inch pieces
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- Salt to taste
- 1 tsp cumin powder
- 1/4 cup yogurt
- 1 tbsp oil
- 1 onion, grated
- 1 tomato, pureed
- 4 green chilies, chopped
- 1 tsp coriander powder
- 2 tbsp fresh cream
- 1/4 tsp garam masala powder
Instructions
- Place chicken in a bowl. Add ginger paste, garlic paste, salt, half teaspoon cumin powder 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 chilies and continue to cook for two minutes.
- Add coriander powder, remaining cumin powder, 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 with naan. parantha, or steamed rice.
Nutrition
Calories: 316kcalCarbohydrates: 11gProtein: 25gFat: 19gSaturated Fat: 4gCholesterol: 76mgSodium: 282mgPotassium: 595mgFiber: 4gSugar: 5gVitamin A: 412IUVitamin C: 14mgCalcium: 67mgIron: 1mg
Tried this recipe?Mention @notacurry or tag #notacurry!
Dhrubaa Mukherjee--An academic by profession, a contributor to Huffington Post, a dancer by passion, a compulsive foodie, a former flight attendant, and a constant traveler, I am, what they call, a transnational gourmand (gourmet?). I am not only fascinated by the tastes, colors, textures and aromas of food, I am equally intrigued by the histories, traditions and cultural inter-junctions that drive/influence recipes.
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