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Akhrot Murgh Indian Walnut Chicken

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Ingredients

Adjust Servings:

	1/2 cup walnuts
	1 lb chicken
	1 tablespoon ginger paste
	1 tablespoon garlic paste
	salt to taste
	1 teaspoon ground cumin divided use
	1/4 cup yogurt
	1 tablespoon oil
	1 medium onion grated
	1 large tomatoes pureed

Nutritional information

350.7

Calories

239 g

Calories From Fat

26.6 g

Total Fat

6.1 g

Saturated Fat

62.1 mg

Cholesterol

66 mg

Sodium

13.2 g

Carbs

2.9 g

Dietary Fiber

5.8 g

Sugars

17.6 g

Protein

277g

Serving Size

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Akhrot Murgh Indian Walnut Chicken

Name: Akhrot Murgh Indian Walnut Chicken
Prep time: 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Indian
Ingredients: : 1/2; : 1; : 1; : 1; : 1; : 1/4; : 1; : 1; : 1

Features:

Cuisine:

Indian

Mild but intriguing flavor, with a variety of textures. We ate it by itself, but it probably goes well with rice (with smaller serving sizes). It was a little slow to go together, as a new recipe, but once you were familiar with the ingredients it would go together quickly. I think this could even be a good dish for an older child to prepare by themselves. I didn't have ginger or garlic paste made up, so I just used minced, which seemed to work fine with the long cooking time. The recipe might be a little easier to follow if the walnuts were listed in the ingredients in the order they are used.

80 min
Serves 4
Easy

Ingredients

Directions

Akhrot Murgh (Indian Walnut Chicken),Posted for ZWT6. Adapted from Sanjeev Kapoor’s website. Marinated with yogurt and spices and cooked with chilies and onions in a walnut tomato cream sauce. The type of chicken used is not specified, I would use a mix of breasts and thighs.,Mild but intriguing flavor, with a variety of textures. We ate it by itself, but it probably goes well with rice (with smaller serving sizes). It was a little slow to go together, as a new recipe, but once you were familiar with the ingredients it would go together quickly. I think this could even be a good dish for an older child to prepare by themselves. I didn’t have ginger or garlic paste made up, so I just used minced, which seemed to work fine with the long cooking time. The recipe might be a little easier to follow if the walnuts were listed in the ingredients in the order they are used.,Posted for ZWT6. Adapted from Sanjeev Kapoor’s website. Marinated with yogurt and spices and cooked with chilies and onions in a walnut tomato cream sauce. The type of chicken used is not specified, I would use a mix of breasts and thighs.

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Steps

1 Done	Grind Walnuts Into a Fine Powder Using a Food Processor.
2 Done	Cut Chicken Into 1/2 Inch Pieces and Place in a Bowl.
3 Done	Add Ginger Paste, Garlic Paste, Salt, Half Teaspoon Cumin and Yogurt and Mix Well. Marinate the Chicken For Half an Hour.
4 Done	Heat Oil in a Pan, Add Onion and Saut Till Lightly Browned.
5 Done	Add Tomato Puree, Mix Well and Continue to Saut Till Oil Separates.
6 Done	Add Green Chillies and Continue to Cook For Two Minutes.
7 Done	Add Ground Coriander and Remaining Cumin, Mix Well and Cook For One More Minute.
8 Done	Add the Marinated Chicken, Mix Well, Cover and Cook Till Done.
9 Done	Add Walnuts, Simmer For Two to Three Minutes. Add Fresh Cream and Garam Masala Powder and Mix Well and Simmer For Two More Minutes. Serve Hot.