this is a dish I made up one day looking at what I had in my fridge and spices and wanting to make something 'exotic'.
you'll need :
approximately 800gm of chicken (I usually use half boneless diced to around 1 inch cubes, and half drumsticks or thigh)
3 biggish onions finely chopped
2 tablespoons of ginger-garlic paste
green cardamom (around 5 cloves)
saffran
Almond flakes (around 100gm)
Almond powder (around 50gm)
Whole cream milk
butter to cook
--------------------
I first sautée the chicken in butter until golden brown (remove and keep aside)
then sautée the onions
add in the crushed cardamom and the almond flakes
stir until the almond starts browning
add in the ginger garlic paste
add in the chicken
pour in around 700ml of milk
add the almond powder and the saffran (I've tried it with turmeric and that's good too)
add salt and pepper or chilli to taste
cover and cook on a low flame
I've never really checked how long I cook it - until its done? - which is usually when the almond milk starts thickening and if you press into a drumstick the meat falls off the bone easily.
again, this is good with rice - and also surprisingly with french bread.
and wine - a bourginon red would be good, a little lighter on the palate.
you'll need :
approximately 800gm of chicken (I usually use half boneless diced to around 1 inch cubes, and half drumsticks or thigh)
3 biggish onions finely chopped
2 tablespoons of ginger-garlic paste
green cardamom (around 5 cloves)
saffran
Almond flakes (around 100gm)
Almond powder (around 50gm)
Whole cream milk
butter to cook
--------------------
I first sautée the chicken in butter until golden brown (remove and keep aside)
then sautée the onions
add in the crushed cardamom and the almond flakes
stir until the almond starts browning
add in the ginger garlic paste
add in the chicken
pour in around 700ml of milk
add the almond powder and the saffran (I've tried it with turmeric and that's good too)
add salt and pepper or chilli to taste
cover and cook on a low flame
I've never really checked how long I cook it - until its done? - which is usually when the almond milk starts thickening and if you press into a drumstick the meat falls off the bone easily.
again, this is good with rice - and also surprisingly with french bread.
and wine - a bourginon red would be good, a little lighter on the palate.
Thanks for the recipe. I made this the other day, with a few changes. I used fewer onions, added a couple of bay leaves and a small stick of cinnamon to go with the cardamom and some julienned gingers since they go well with the weather outside these days. Oh.. and a bit of kashmiri chilli powder to induce a tad more heat. Turned out rather delicious!
ReplyDeleteI had this phulka's and a glass of Lassi, though I suspect most rational people would prefer a Bourginon red with it!
glad you liked it! :)
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