Chicken in Silky Almond Sauce

Total Time
1hr 27mins
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

  • 16 pieces chicken, skinned
  • 2 teaspoons cardamom, Ground
  • 2 tablespoons vegetable oil
  • 2 teaspoons red peppers, Ground
  • 12 cup vegetable oil
  • 1 teaspoon cumin, Ground
  • 5 medium onions, thin sliced
  • 12 teaspoon fennel, Ground
  • 6 tablespoons slivered almonds, blanched or almonds, blanched, ground
  • 2 cups plain yogurt
  • 3 tablespoons coriander, Ground
  • 1 cup water
  • coarse salt
  • fresh cilantro (garnish)
  • 2 tablespoons fresh ginger, Chopped

Directions

  1. Pat chicken dry.
  2. Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat.
  3. Add chicken in batches and cook on all sides just until no longer pink (do not brown).
  4. Remove using slotted spoon and set aside.
  5. Heat remaining oil in skillet.
  6. Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes.
  7. Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes.
  8. Remove mixture from heat.
  9. Transfer half of mixture to processor or blender.
  10. Puree with 1/2 of the yogurt and 1/2 of the water.
  11. Repeat with the rest of the mixture, yogurt and water.
  12. Pour sauce back into skillet.
  13. Add chicken to skillet.
  14. Place over medium high head and bring to a boil.
  15. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes.
  16. Remove from head.
  17. Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated).
  18. Rewarm over low heat.
  19. Transfer to serving dish, garnish and serve immediately.

Reviews

(1)
Most Helpful

Murghi dil Bahasht. This is a recipe I've made and was going to enter myself. This is from the May 1983 issue of Bon Appetit featured in a cooking class article entitled, "Fabulous Feast from India". The only notable difference is that for the chicken, the original recipe says, "2 3- to 3 1/2-pound chickens, each cut into 8 pieces, skinned (wing tips discarded)". Also, the ingredients look intact, just scattered about not in order of use.

mersaydees June 29, 2008

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