Chicken breasts garnished with fried almonds (Murg Badaam Pa recipe
ingredients
8 pieces Chicken breasts, skinned
1/2 cup (100 g) 3 1/4 oz Ghee
5 tsp (25 g) Almonds (badaam), sliced
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
1 1/2 cups (300 g) 11 oz Yoghurt (dahi), hung
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
Salt to taste
10 Green cardamom (choti claichi)
3/4 cup (90 g) 3 oz Onions, chopped
300 g (11 oz) Tomatoes
1 tsp (2 g) Red chilli powder
2 tsp Refined flour (maida)
1 tsp (2 g) Black pepper (kali mirch) powder
10 Cloves (hung)
4 cups (1 litre) 32 fl oz Chicken stock
1 tsp (2 g) Mace (javitri) powder
a pinch Saffron (kesar), dissolved in 1 tbsp milk
5 tbsp (20 g) Green coriander (hara dhaniya)
1/2 cup (100 g) 3 1/4 oz Ghee
5 tsp (25 g) Almonds (badaam), sliced
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
1 1/2 cups (300 g) 11 oz Yoghurt (dahi), hung
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
Salt to taste
10 Green cardamom (choti claichi)
3/4 cup (90 g) 3 oz Onions, chopped
300 g (11 oz) Tomatoes
1 tsp (2 g) Red chilli powder
2 tsp Refined flour (maida)
1 tsp (2 g) Black pepper (kali mirch) powder
10 Cloves (hung)
4 cups (1 litre) 32 fl oz Chicken stock
1 tsp (2 g) Mace (javitri) powder
a pinch Saffron (kesar), dissolved in 1 tbsp milk
5 tbsp (20 g) Green coriander (hara dhaniya)
method
1. Brown the almonds in 1 tbsp of ghee.
2. Clean and flatten the chicken breasts till about 3 cm thick.
3. Rub the ginger paste over the chicken breasts.
4. Whisk the yoghurt in a large bowl, add garlic paste and salt. Rub this mixture over the chicken and keep aside for 1 hour.
5. Heat half the ghee on a griddle. Place the chicken breasts on it and cook, turning over once, until half done. Remove and keep aside.
6. Add the remaining ghee to the pan and saute green cardamom and cloves till they crackle.Then add onions and cook till brown. Add tomatoes, red chilli powder, flour, black pepper, cloves, and chicken stock. Cook until the gravy becomes rich and thick.
7. Place the chicken breasts in the gravy and cook, turning it over gently, for another 10 minutes.
8. Add the mace powder and saffron mixture.
9. Serve, garnished with fried almonds and green coriander.
2. Clean and flatten the chicken breasts till about 3 cm thick.
3. Rub the ginger paste over the chicken breasts.
4. Whisk the yoghurt in a large bowl, add garlic paste and salt. Rub this mixture over the chicken and keep aside for 1 hour.
5. Heat half the ghee on a griddle. Place the chicken breasts on it and cook, turning over once, until half done. Remove and keep aside.
6. Add the remaining ghee to the pan and saute green cardamom and cloves till they crackle.Then add onions and cook till brown. Add tomatoes, red chilli powder, flour, black pepper, cloves, and chicken stock. Cook until the gravy becomes rich and thick.
7. Place the chicken breasts in the gravy and cook, turning it over gently, for another 10 minutes.
8. Add the mace powder and saffron mixture.
9. Serve, garnished with fried almonds and green coriander.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
