How to make Chicken in Walnut Sauce -

Cooked chicken breasts served with thick and creamy walnut sauce.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Walnuts (अखरोट)

Cuisine : Fusion

Course : Main Course Chicken

For more recipes related to Chicken in Walnut Sauce checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Country Style Chicken Stew Coorgi Kori Kari Chicken And Rice Volcano Chicken Dalcha

Chicken in Walnut Sauce

Chicken in Walnut Sauce Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chicken in Walnut Sauce Recipe

  • Boneless chicken breasts 4

  • Walnuts ½ cup

  • Salt to taste

  • Crushed black peppercorns to taste

  • Garlic chopped 1 tablespoon

  • Olive oil 1 tablespoon

  • Walnut sauce -

  • Butter 2 tablespoons

  • Onion finely chopped 1 medium

  • Garlic cloves finely chopped 2-3

  • Refined flour (maida) 1 tablespoon

  • Chicken stock 2 cups

  • Salt to taste

  • Crushed black peppercorns to taste

  • Red chilli flakes ½ teaspoon

  • Thyme sprigs 3-4


Step 1

Take chicken breasts in a bowl. Add salt, crushed peppercorns and garlic, mix and set aside to marinate.

Step 2

To make walnut sauce, heat some water in a non-stick pan and bring to a boil. Add walnuts and boil for five minutes. Strain the walnuts reserving the water.

Step 3

Grind the boiled walnuts along with some of the reserved walnut water to make a smooth paste.

Step 4

Heat butter in another non-stick pan. Add onion and sauté till translucent. Add garlic and sauté for one minute.

Step 5

Add flour, mix and sauté for one minute. Add chicken stock and bring to boil.

Step 6

Add walnut paste, salt, crushed peppercorns, chilli flakes and torn thyme sprigs, mix well and cook for four to five minutes or till the sauce thickens.

Step 7

Heat olive oil in another non-stick pan. Place the marinated chicken breasts and cook from both sides till golden and done. Remove from heat and slice.

Step 8

Place sliced chicken on a serving platter, pour walnut sauce on top and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.