Prep 40 mins
Cook 20 mins
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.
- 1⁄2 cup walnuts
- 1 lb chicken
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- salt, to taste
- 1 teaspoon ground cumin, divided use
- 1⁄4 cup yogurt
- 1 tablespoon oil
- 1 medium onion, grated
- 1 large tomatoes, pureed
- 4 green chilies, chopped
- 1 teaspoon ground coriander
- 2 tablespoons cream
- 1⁄4 teaspoon garam masala
- 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.
Mild but intriguing flavor, with a variety of textures. We ate it by itself, but it probably goes well with rice (with smaller serving sizes). It was a little slow to go together, as a new recipe, but once you were familiar with the ingredients it would go together quickly. I think this could even be a good dish for an older child to prepare by themselves. I didn't have ginger or garlic paste made up, so I just used minced, which seemed to work fine with the long cooking time. The recipe might be a little easier to follow if the walnuts were listed in the ingredients in the order they are used.