How To make Chicken In Silky Almond Sauce
16 Pieces skinned chicken
2 tb Chopped fresh ginger
2 tb Vegetable oil
2 ts Ground cardamom
1/2 c Vegetable oil
2 ts Ground red pepper
5 Medium onions thin sliced
1 ts Ground cumin
6 tb Blanched slivered or
1/2 ts Ground fennel
Ground almonds 2 c Plain yogurt
3 tb Ground coriander
1 c Water
Course salt Fresh cilantro (garnish) Pat chicken dry. Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove using slotted spoon and set aside. Heat remaining oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes. Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chicken to skillet. Place over medium high head and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from head. Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated). Rewarm over low heat. Transfer to serving dish, garnish and serve immediately.
How To make Chicken In Silky Almond Sauce's Videos
Spiced Chicken with Ginger Almond Sauce
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Chicken Shashlik With Gravy Restaurant Style || چکن شاشلک بنانے کا طریقہ || Original Recipe 100% ||
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aaj me ap k lye laya hu chicken shashlik ki Recipe.
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Sesame Chicken | Sesame Chicken Recipe | How to make Sesame Chicken
Sesame Chicken | Sesame Chicken Recipe | How to make Sesame Chicken
Sesame Chicken - BETTER THAN TAKEOUT
I would like to share sesame chicken recipe which is better than takeout. This sesame chicken recipe is best when the chicken is deep fried. My family love to indulge in deep fried crispy sesame chicken once in a while. If you are looking for crispy honey sesame chicken, try this chicken recipe.
Ingredients for Sesame Chicken:
300 gm Chicken Thigh
Grated Garlic - 1 Clove
Light Soy Sauce - 1 Tablespoon
A pinch of salt
Black pepper powder - 1/2 Teaspoon
1 egg white
Cornstarch - 2 Tablespoon
Honey - 2 Tablespoon
Sugar - 1 Tablespoon
Light Soy Sauce - 2.5 Tablespoon
Water - 3 Tablespoon
Ketchup / Tomato Sauce - 2.5 Tablespoon
White Vinegar - 1 Tablespoon
Sesame Oil - 1 Tablespoon
Cornstarch
Toasted Sesame Seeds
Green Onions
Oil for deep frying
Tips:
1. It is best to fry the chicken in 2 batches without overcrowding the wok so that the temperature of the oil would not drop.
2. If you prefer a stronger sesame flavor, add few drizzles of sesame oil after adding the fried chicken into the sauce and stir quickly.
3. This crispy sesame chicken is best to serve immediately after cooking.
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Easy Almond Chicken With Gravy/ Badami Murgh - Silky Smooth and Creamy Gravy - No Cream, No Tomato
Almond Chicken is a rich and creamy dish with silky smooth gravy. The gravy is very flavorful with a very creamy texture. There is no cream added to this gravy to get this creamy texture. This dish contains fewer spices. There are no tomatoes added to this easy chicken gravy. The gravy goes really well with ghee rice and paratha.
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Chicken – 750 gram
Yogurt – ¾ cup
Crushed ginger garlic – 1 tbsp
Green chili – 2
Salt – to taste
Onion – 2
Almond – ¼ cup (soaked for an hour and peel)
Cardamom – 2
Ghee – 2 tbsp
Butter – 2 tbsp
Red chili powder – 1 ½ tsp
Coriander powder – 2 tsp
Turmeric powder – ½ tsp
Milk – ½ cup
Coriander leaves – 2 tbsp
How to Make Perfect Chicken Manchurian Every Time
Master Chef John Zhang shows you tips on making perfect and restaurant quality Chicken Manchurian for your guests and family. Get the recipe:
Chicken Manchurian Recipe is a delicious and one of the most popular Indian Chinese recipes that is made with chicken.
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WHITE CHICKEN CURRY | SHAHI WHITE CHICKEN GRAVY | MILD CHICKEN RECIPE
White Chicken Curry | Shahi White Chicken Gravy | Mild Chicken Recipe | Creamy Chicken Recipe | White Chicken Gravy | Mild Chicken Curry | Chicken Curry | Chicken Gravy | Chicken Recipe
Ingredients for White Chicken Curry:
- Chicken, large pieces with bones- 1 Kg
For Marination:
- Salt- 2 tsp
- White Pepper Powder- 2 tsp
Whole Spices:
- Green Cardamom- 8
- Black Cardamom- 2
- Cloves- 8
- Cinnamon- 3 small pieces
- Black Peppercorns- 20
- Mace (Javitri)- 1 flower
Cashew-Almond Paste-
- Cashews- 12
- Almonds, soaked and peeled- 12
Other Ingredients:
- Onions, grated- 2 medium (150 gms)
- Ginger garlic paste- 3 tsp
- Whisked Curd/Yogurt- 5 tbsp
- Green Chillies, slit- 6-7
- Fresh Cream- 4 tbsp
- Refined Oil- 6 tbsp
- Kasuri Methi (Fenugreek leaves)- 1 tbsp
- Butter- 1 tbsp
Preparation:
- Soak the almonds in warm water for 30-60 mins. Remove and peel the skin.
- Marinate the chicken pieces with salt and white pepper powder. Mix and set aside for 30 mins.
- Grate the onions and slit the green chillies.
- To make the almond-cashew paste, add both in a grinder and coarse grind to a powder.
- Now add 4-5 tbsp water and blend it into a smooth paste.
Process:
- Heat oil in a pan and add the whole spices.
- Once it splutters, give a stir and add the grated onion. Give a mix and fry on medium heat for 3 mins making sure the color doesn’t change.
- Now add the ginger garlic paste and fry on medium heat for 2 mins.
- Add the marinated chicken and mix & sear on high heat for 4 mins. Continue to cook on medium heat for 3 mins till the chicken pieces are light brown.
- Lower the heat and add the whisked curd/yogurt and slit green chillies & cook on low heat for 2-3 mins (stirring continuously) till oil separates.
- Now cover and cook on low heat for 15 mins till the chicken is nearly tender.
- Remove the lid, add the cashew-almond paste and fresh cream and give a mix.
- Also add 150 ml water and a pinch of salt, give a mix and cover & cook on low heat for 10 mins till the chicken is tender and oil separates.
- Add the roasted fenugreek leaves (Kasuri Methi). Also add a tbsp of butter. Cook for 2 mins and rest it for around 20 mins before serving.
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