Akhrot Murgh Indian Walnut Chicken Recipes

Steps:

• Grind walnuts into a fine powder using a food processor.
• Cut chicken into 1/2 inch pieces and place in a bowl.
• Add ginger paste, garlic paste, salt, half teaspoon cumin and yogurt and mix well. Marinate the chicken for half an hour.
• Heat oil in a pan, add onion and sauté till lightly browned.
• Add tomato puree, mix well and continue to sauté till oil separates.
• Add green chillies and continue to cook for two minutes.
• Add ground coriander and remaining cumin, mix well and cook for one more minute.
• Add the marinated chicken, mix well, cover and cook till done.
• Add walnuts, simmer for two to three minutes. Add fresh cream and garam masala powder and mix well and simmer for two more minutes. Serve hot.

Steps:

• Remove skin and all visible fat from chicken; cut small slits into chicken to allow seasoning to penetrate; set aside.
• Heat oil in large saucepan; cook chicken pieces over medium-high heat until chicken is opaque, turning frequently, 5-6 minutes.
• Remove chicken from pan and set aside.
• Add cumin, onion, garlic, turmeric, and ginger to pan; cook stirring constantly until onions are caramelized, about 6-7 minutes.
• Add bell pepper, tomato, mushrooms, cayenne pepper, coriander powder and salt, stirring to mix well.
• Place chicken in pan, cover, reduce heat, and simmer till chicken is tender, 25-35 minutes.
• Remove from heat and sprinkle with garam masala.
• Serve with rice, hot breads such as naan or rotis, and vegetable dishes such as chole or saag, and possibly a salad.
• I also like to have fresh chilies and lemon wedges available as condiments also.

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.