Chicken With Almonds And Sultanas Recipes
CHICKEN WITH ALMONDS AND SULTANAS
This is a Madhur Jaffery recipe I have been making for years now. I haven't changed it much except for using boneless chicken.
Provided by Tulip-Fairy
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Put the ginger,garlic, 4 tablespoons of the almonds, and 4 tablespoons water into a blender until you have a paste.
- Heat the oil in a wide, non stick pan, when hot put in the chicken and cook until they turn golden brown. Remove chicken with a slotted spoon put into a bowl keeping any juices that come from the chicken.
- Put the cardamon, cinnamon, bay leaves, and cloves into the same hot oil. Stir and fry for a few seconds. Now put in the onions. Stir and fry them for 3-4 minutes until they are lightly browned. Add 1 tablespoon of yoghurt. Stir and fry it for 30 seconds. Now add another tablespoon of yoghurt. Keep doing htis until all the yoghurt has been incorporated.
- Put in the chicken pieces, any liquid that might have accumulated in the chicken bowl, the cream and the salt. Bring to a simmer. Cover, turn heat to low and cook for 10 minutes.
- Add sultanas and turn heat to low and cook for a further 10 mins or until the chicken is cooked.
- Add the garam masala, stir to mix.
Nutrition Facts : Calories 537.2, Fat 34.9, SaturatedFat 9.4, Cholesterol 148, Sodium 742.7, Carbohydrate 16.1, Fiber 2.3, Sugar 6.6, Protein 40.6
MUGHLAI CHICKEN WITH ALMONDS AND RAISENS
Make and share this Mughlai Chicken With Almonds and Raisens recipe from Food.com.
Provided by MummaKat
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Put the ginger, garlic, 4 tablespoons of the almonds, and the water into a blender and blend until you have a paste.
- Heat oil in a skillet over medium heat. When hot add chicken in a single layer and fry until golden brown on the bottom. Now turn all the pieces over and brown the second side. Remove the ckicken pieces with a slotted spoon and set them aside.
- In the same oil add cardamom pods, bay leaves, cinnamon stick and cloves. Stir and fry them for a few seconds. Now put in the onions. Stir and fry the onions for 3-4 minutes or until they are lightly browned. Put in the paste from the blender, and the cumin and cayenne. Stir and fry for 2-3 minutes or until oil seems to separate from the spice mixture and the spices are lightly browned. Whip yoghurt with a fork and add 1 tablespoon at a time to the onion masala until yoghurt is well blended.
- Add the cream and salt, plus the chicken and any juices that may have accumulated. Bring to a simmer. Cover, turn heat to low, and cook gently for 20 minutes. Add the raisens and turn the chicken pieces. Cover again and cook another 10 minutes or until the chicken is tender. Add the garam masala. Stir to mix.
- Put the remaining almonds on a baking sheet and put them under the broiler until they brown lightly, about 5 minutes. Keep an eye on them, and shake the pan frequently. Sprinkle the roasted almonds over the chicken when serving.
Nutrition Facts : Calories 809.9, Fat 57.6, SaturatedFat 23.7, Cholesterol 249.7, Sodium 784, Carbohydrate 13.3, Fiber 2.4, Sugar 5, Protein 59.6
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