New Update
| Main ingredients | Almonds, Chicken on the bone, Ghee, Cumin seeds, Cloves, Green cardamoms, Cinnamon, Bay leaf, Onion, Ginger, Garlic, Green chillies, Melon seeds, Yogurt, Coriander powder, White pepper powder, Garam masala powder, Fresh cream |
| Cuisine | Indian |
| Course | Main course chicken |
| Prep time | 25-30 minutes |
| Cook time | 40-45 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1 cup Pro V Select Whole Natural Almonds
- 750 grams chicken, cut into 2-inch pieces on the bone
- 4-5 tablespoons ghee
- 1 teaspoon cumin seeds
- 3-4 cloves
- 4-5 green cardamoms
- 1 inch cinnamon
- 1 bay leaf
- 4 medium onions, roughly chopped
- 10-15 garlic cloves
- 1½ inch ginger, roughly sliced
- 3 green chillies
- 2-3 tablespoons melon seeds
- Salt to taste
- ¾ cup yogurt
- 2 tablespoons ginger-garlic paste
- 1½ teaspoons coriander powder
- ½ teaspoon white pepper powder
- 1 teaspoon garam masala powder
- 2-3 tablespoons fresh cream
- Slivered Pro V Select Whole Natural Almonds
- Fresh coriander sprig for garnish
- Paranthas for serving
Method
- Take Pro V Select Whole Natural Almonds in a bowl, add hot water and set aside for 10-15 minutes. Peel the almonds.
- Heat 2-3 tablespoons ghee in a pressure cooker, add cumin seeds and once they start to change colour, add cloves, green cardamoms, cinnamon and bay leaf, mix and sauté till fragrant.
- Add onions, garlic, ginger and green chillies, mix and sauté for 1-2 minutes.
- Add peeled almonds and melon seeds and mix well. Add salt and mix.
- Add 3 cups water and mix. Once the mixture comes to a boil, cover and cook under pressure on medium heat till the pressure is released 3-4 times.
- Meanwhile, take chicken in a bowl. Add yogurt, ginger-garlic paste and salt and mix well. Set aside to marinate for 15-20 minutes.
- Heat 1-2 tablespoons ghee in a deep non-stick pan. Add chicken and sauté on high heat for 6-8 minutes.
- Add coriander powder, white pepper powder and garam masala powder, mix well and saute for 2-3 minutes.
- Open the pressure cooker once the pressure settles completely. Discard bay leaf and cinnamon and grind the rest to a fine paste with a hand blender.
- Strain the gravy directly into the pan with chicken and mix well. Cook for 4-5 minutes on medium heat. Add fresh cream and mix well.
- Transfer into a serving bowl, sprinkle Pro V Select Whole Natural Almond slivers, garnish with coriander sprig and serve hot with paranthas.
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