Murg Man Pasand - Chicken in Almond Sauce
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Ingredients
2 pounds chicken breast fillets
6 onions
6 cloves garlic
1¼-inch fresh ginger root
3 tomatoes
3 TBSP vegetable oil
4 cloves
1.5x2-in pieces of cinnamon bark (I used a teaspoon of ground cinnamon as I did not have any bark!)
6 pods green Cardamom
1½ tsp ground cumin
½ tsp ground coriander
1 tsp ground turmeric
1/4 tsp chilli powder
salt
3 TBSP ground almonds (blanched)
1 cup hot water
1 TBSP fresh coriander to garnish (though i just chucked a load in at the end of the cooking as I love the stuff)
1 kg chicken breast fillets
6 onions
6 cloves garlic
3.2 cm fresh ginger root
3 tomatoes
3 TBSP (45 ml) vegetable oil
4 cloves
4x5-cm pieces of cinnamon bark (I used a tsp [5 ml] of groundcinnamon as I did not have any bark!)
6 pods green Cardamom
1½ tsp (7.5 ml) ground cumin
½ tsp (2.5 ml) ground coriander
1 tsp (5 ml) ground turmeric
1/4 tsp (1.25 ml) chilli powder
salt
3 TBSP (45 ml) ground almonds (blanched)
250 ml hot water
1 TBSP (15 ml) fresh coriander to garnish (though i just chucked a load in at the end of the cooking as I love the stuff)
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Instructions
- Skin chicken and cut into thin strips.
- Slice onions, crush garlic, grate ginger, dice tomatoes.
- Warm oil and fry onions until well browned (about ten minutes) again I used a saucepan but a karahi would be better.
- Add garlic and ginger and cook for 2 more minutes.
- Add cloves, cinnamon and cardamom and cook for a further 2 minutes.
- Add chicken and stir fry for 5 minutes
- Stir in cumin, ground coriander, turmeric, chilli and salt to taste.
- Stir in tomatoes, almonds and hot water. bring to boil cover and simmer for 25 minutes.
- Transfer to serving dish and garnish with coriander. Serves 6, though I think 3 is more accurate!
Nutritional Info
Storage
Notes
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