Recipe by noway
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.
Top Review by realbirdlady
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.
- 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
Directions See How It's Made
- 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.