Nutty Chicken Bonanza
Ingredients
- 2 lb Chicken whole, skinned
- 3 1/2 floz Vegetable oil
- 8 Green cardamom choti elaichi
- 2 tsp Fennel mod saunf seeds
- 4 Cinnamon dalchini, 1 inch sticks
- 10 Cloves laung
- 5 oz Onion paste
- 2 tsp Red chilli powder
- 2 tsp Black pepper {kali mircti) powder
- Salt to taste
- 2 tsp Coriander dhaniya powder
- 3 tsp Poppy seed khus khus paste
- 3 tsp Almond paste
- 5 oz Coconut nariyat paste
- a pinch Saffron kesar
- 1 1/4 oz Cream
- 1 tsp Nutmeg jaiphai
- 2 drops Vetivier kewda essence
- 5 tsp Almonds fried
- 1 Silver leaf varq
- 3 1/4 oz Gram flour besan
- 2 tbsp Green coriander hara dhaniya, chopped
for the stuffing:
- 4 oz Almonds badaam
- 28 oz Chicken minced
- 3 tbsp Cognac optional
- 1 tbsp Cream
- 1 tsp Ginger adrak paste
- 1 tsp Green chilli paste
- 5 tsp Pistachios pista
- 1 tsp Mace javitri
- 1 tbsp Raisins kishmish
- Salt to taste
Instructions
- In a bowl, combine all the ingredients for the stuffing. Fill it into the cavity of the dressed chicken.
- In a pan, heat the oil and fry the stuffed chicken until golden brown. Keep aside.
- In the same pan, add green cardamom, fennel seeds, cinnamon sticks, cloves, and onion paste. Saute for 30-60 seconds. Add red chilli powder, black pepper, salt, and coriander powder. Cook on low heat for 5 - 10 minutes.
- Add poppy seed paste, almond paste, coconut paste, and 2 cups of hot water; bring to the boil.
- Add the chicken, cover and cook on low heat until the chicken is cooked.
- Remove the chicken and strain the sauce; add saffron, cream, nutmeg, and vetivier.
- Place chicken on a serving dish. Pour the sauce over and garnish with almonds, silver leaf, and green coriander
Calories: 859 kcal
Carbohydrates: 35 g
Protein: 37 g
Fat: 64g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 114 mg
Sodium: 136 mg
Potassium: 870 mg
Fiber: 11 g
Sugar: 6 g
Vitamin A: 555 IU
Vitamin C: 12 mg
Calcium: 209 mg
Iron: 5 mg