Thursday, January 31, 2013

Shahi Almond Chicken

"Enough is enough now!!!" I shouted in my mind!
At any cost I am not gonna make a red-gravy Indian chicken dish, which I am making for past few weeks!! I am definitely going to make something creamy, cream coloured, aromatic and Indian this time with my chicken!
But then what to make!! Thought to make something very special...like some rocket science..something nobody tried etc etc.. Err it's too much now!! Finally decided to Google it knowing my limitation ;)
However it didn't help me beyond Rezala :(
The recipe I wanted to follow if making Rezala , that asks for a lot of hassle (and I was feeling lazy like most of the time I do!!).
So rezala cancelled! Now what? Again a chicken curry or kosha? Nooooo!
Then I thought of making something aromatic..something royal! So shahi murgh? Well I did not have boneless chicken pieces..

So I opened the fridge with a very undecided mind. Saw a large box of curd. Some almonds and cashew. But what to do with them? Anyway thought to make something on my own. Something between Almond chicken and Shahi murgh or I would say, Almond Chicken with Shahi touch.
 To my utter surprise it came out so good that I wish, I could make it for rest of my family :)


Ingredients for Shahi Almond Chicken:

  1. Skinless chicken 750 gm medium size pieces (washed and pat dried)
  2. Onion 3+1 large size (one thinly sliced and 3 finely chopped)
  3. Almond & cashew 10 pieces each 
  4. Ginger 1" & garlic 4-5 pieces + 1 dry red chilli (make a paste together)
  5. Plain curd 1 cup 
  6. Milk 1/4 cup + 2 table spoon
  7. Whole spices (1 cinnamon stick, 3-4 green cardamom, 1 black cardamom, 3-4 cloves, 1 teaspoon shahi jeera, 2 bay leaves, 1 whole red chilli)
  8. Saffron 2-3 generous pinches 
  9. Garam masala powder 1/2 tea spoon (I like to add little less garam masala..you can add little more for stronger aroma)
  10. Red chilli powder 1/2 tea spoon
  11. Salt and sugar according to your taste 
  12. Rose water 1/2 tea spoon
  13. White oil 5-6 table spoon 
  14. Ghee/clarified butter 1 table spoon

How to prepare Shahi Almond Chicken:
  • Blanch and silver almonds..blanch cashew nuts (blanch for at least 30 minutes). Make a fine paste of almond, cashew and 1/4 cup milk. Keep it aside.
  • Marinate chicken with pinch of garam masala powder, pinch of saffron and little salt.
  • Make birista with sliced onion (golden and crisp fried onion). Keep aside.
  • Whisk curd smoothly with 2 table spoon water. Keep aside.
  • Soak saffron in 2 table spoon warm milk.
  • Now heat oil in a thick-bottomed pan. Add whole spices. Fry spices until they are nice and aromatic. Do not overdo.
  • Add chopped onion and fry until soft, translucent and lightly pink (do not fry more..or your gravy will be brownish).
  • Add ginger-garlic paste. Stir & cook over medium/low heat until raw smell is gone. But stop before it starts going brown. Add garam masala powder and chilli powder.
  • Add chicken at this moment. Keep the heat low or little more than that. Fry chicken both side till chicken gets a nice white colour. 
  • Take your pan out from heat and add whisked curd. Let it come to shimmer over low heat and cook covered till chicken is almost done. Keep checking regularly to prevent burning at the bottom. Add salt according to your taste. 
  • Now add almond and cashew paste. Shimmer covered over low heat until raw smell disappears and oil separates from gravy. It will take around 4-5 minutes. Keep checking regularly.
  • Add soaked saffron and shimmer for 2 more minutes.
  • Turn off the heat. Add 1 table spoon ghee.
  • Finally add rose water.
  • Garnish with birista and chandi tavak before serving.
  • Tastes best with fresh butter naan or roti.


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2 comments:

  1. that curry looks utterly delicious... glad to follow u...
    http://sweettoothraf.blogspot.com

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  2. Thank u so very much @ Rafeeda A. Raheem...It's truly a pleasure :)

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