Sunday, July 21, 2013

Almond Chicken


1. 1 kg chicken,cut into medium-sized curry pieces

2. Garam masala (To make this particular garam masala,dry-roast 1/2 tsp black peppercorns,2 brown cardamoms,1/2" cinnamon,6 cloves and pinch of freshly grated nutmeg in a frying pan till they release a nice aroma.Grind them to coarse powder)

3. 1-2 tbsp oil / ghee

4. 1 large onion,chopped finely

5. 1/2 " ginger,chopped finely

6. 6 garlic cloves,chopped finely

7. 4 tbsp almond paste 
( To prepare almond paste,blanch and peel almonds.Grind with little water.)

8. 1 tsp coriander powder

9. 1/2 tsp turmeric powder

10. 1 tsp cumin powder

11. 1 cup whisked curd

12.  1/2 cup milk

13. few saffron strands

14. 10 dried apricots

15. salt as required


Heat oil/ghee in a thick bottomed vessel or curry pot.Add the chopped onion and roast till it's soft and transparent.Add the ginger and garlic to this and saute till the raw smell vanishes.Reduce the heat to medium and sprinkle the garam masala powder and roast till the mixture release sharp aroma.Now reduce the heat, add the spice powders and continue roasting till the raw smell disappears. Now this will be a very dry mixture.Add little water and mix well till everything is properly blended and oil start clearing on top.Add the whisked curd,mix in low flame and simmer for few minutes for everything to be blended well.When the oil clears on top,add the almond paste and mix it in.Simmer this gravy again for few minutes. Meanwhile boil the milk and drop the saffron strands in it.Stir and add this to the simmering gravy.When it start simmering add the chicken pieces,apricots and salt to this.Mix well to coat with the gravy.Bring this to a boil,then reduce the heat and cook closed till the chicken is cooked well and oil clears on top.Mix the gravy well so that the entire mixture will turn exotic and creamy.The gravy should be medium-thick.Now switch off and remove the chicken pieces to the serving bowl.Heat just the gravy again to make it a thicker, nuttier one.Finally pour this thick gravy over the delicately-cooked chicken.

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