∆ CREAMY AND JUICY
∆ GOOD FOR HEALTH
∆ ATTRACTIVE FOR GUEST
∆ GREENISH OUTLOOK
CREAMY GREENISH ALMOND CHICKEN IS AN EXITING GRAVY DISH THAT YOU EVER TASTED BEFORE. IT GIVES AN AMAZING AND EXTRAORDINARY TASTE WITH UNIQUE FLAVOUR. THE JUICY AND CREAMY ALMOND PASTE MIXED WITH CHICKEN MASALA MAKES THE GRAVY MORE TASTIER THAN OTHER GRAVIES.
WE ALREADY KNOWN THE BENEFITS OF ALMOND. ALMOND CONTAIN LOTS OF HEALTHY FATS, FIBER , PROTEIN, MAGNESIUM AND VITAMIN E. ALSO ALMONDS ARE HIGH IN CALORIES. SO YOU CAN INCLUDE 6 - 8 ALMONDS A DAY. IF YOU DON'T LIKE TO EAT ALMONDS, THEN YOU CAN INCLUDE IT IN GRAVIES. SO THIS IS THE BEST WAY TO INCLUDE ALMONDS IN OUR HEALTH BY MAKING THIS WONDERFUL GRAVY.
I THINK YOU ARE FAMILIAR WITH CHICKEN STEW AND OTHER CHICKEN VARIETIES. AMONG THEM ALMOND CHICKEN IS A VARIETY AND UNIQUE GRAVY THAT MAKES EVERYONE EXITED AND ENTHUSIASTIC. WE KNOW THAT, CHICKEN STEWS ARE MADE UP OF MIXING COCONUT MILK. IN SOME CHICKEN RECEPI WE USE CASHEW NUT PASTE. BUT IN THIS RECEPI I USED ALMOND PASTE. THE SOAKED ALMONDS ARE GRINDED TO A SMOOTH JUICY AND CREAMY PASTE THAT IS MIXED WITH CHICKEN MASALA MAKES A WONDERFUL GRAVY. ALSO THE GRAVY GIVES SPECIAL ATTRACTION BECAUSE OF IT'S GREENISH COLOUR. SO THE OUTLOOK OF THIS CURRY MAKES VERY ATTRACTIVE.
YOU CAN MAKE THIS GRAVY AT HOME BY FOLLOWING MY SIMPLE RECEPI. I MADE THIS ALMOND CHICKEN GRAVY LAST FRIDAY. THE BEST COMBINATION OF ALMOND CHICKEN IS WITH GHEE RICE. LAST FRIDAY I MADE THIS COMBINATION. IT'S SO TASTY. MY HUSBAND AND DAUGHTER REALLY THANKED ME FOR MY BEST PREPARATION. MY HUSBAND SAID THAT HE CAN'T EXPRESS IT'S TASTE AND FLAVOUR IN WORDS. I AM SO HAPPY BECAUSE I MADE THIS GRAVY WITH MY OWN RECEPI. SO THIS IS THE BEST WAY TO DESCRIBE MY RECIPES TO YOU. THIS GRAVY IS MORE PERFECT WHEN PAIR IT WITH GHEE RICE THAT IS MADE OF JEERAKASHALA RICE.
LET'S FOLLOW MY RECEPI AND MAKES YOUR MEAL ENJOYING WITH YOUR LOVED ONES.
INGREDIENTS:
CHICKEN - 1 KG
ONION - 2 BIG
GINGER - 1 Inch long
GARLIC CLOVES - 6
GREEN CHILLY - 7
TOMATO - 2 MEDIUM
TURMERIC POWDER - Pinch
PEPPER POWDER - 1 tbsp
CORIANDER POWDER - 1 1/2 tbsp
BIRYANI MASALA POWDER - 1/2 tsp
CORIANDER LEAVES - ONE HANDFUL
CURRY LEAVES - 6
LEMON JUICE - HALF OF ONE
SALT - TO TASTE
WATER - 2 CUP
SUNFLOWER OIL - 5 tbsp
GHEE - 1 tbsp
CASHEW NUT - 5 ( FOR ROASTING )
RAISINS - 5 ( FOR ROASTING )
ALMOND - 15 ( FOR MAKING PASTE)
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COURSE : GRAVY
COOK TIME : 25 min
SERVINGS : 10 PERSON
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PREPARATIONS :
∆ Take 1 kg of chicken, cut them in to medium pieces.
∆ Wash and drain the chicken pieces to remove excess water.
∆ Marinate the chicken pieces with a pinch of salt, pepper, Turmeric powder and lemon juice. Then keep aside.
∆ Take a sauce pan, add 1 tbsp of ghee and 5 tbsp of sunflower oil.
∆ Once the oil heat, add cahiews and raisins. Roast them until it turns to light golden colour.
∆ Add chopped onions, salt and cook it in a medium flame until the onion turns to light golden colour.
∆ Add ginger garlic and green chilly paste. Then saute well for 2 minutes.
∆ Add chopped tomatoes. Mix the tomatoes well and then close the sauce pan. Check the tomatoes every two minutes and saute well. Continue the process again until the tomatoes are well cooked and water from tomatoes comes out.
∆ Add spices such as Turmeric powder, pepper powder, coriander powder,biryani masala powder. Mix the spices well and cook it for 2 to 3 minutes.
∆ Once the spices are well mixed with onion tomato masala, then you can add lemon juice and chicken pieces. Mix well and close the sauce pan. Cook the chicken in a medium to low flame. You can just check the chicken each and every 5 minutes and stir well.
∆ Take the soaked almond, remove it's skin.
∆ Take a mixer grinder, add peeled almonds and grind well. Then add 2 cup of water into the grinded almonds and grind well until it turns to a fine and smooth creamy texture.
∆ Once the chicken is well cooked and water from the chicken comes out, then you can add grinded almond cream into the chicken gravy. Mix well. ( No need to close the sauce pan) Keep boiling for 2 to 3 minutes. Switch off the flame and then you can serve. You can garnish it with Almond. Enjoy the taste of Almond chicken with your friends and family.
INSTRUCTIONS
∆ If you soak the Almond for overnight,it will help you to peel the almond very easily.
∆ If you forget to soak Almond, then you can soak the Almond in hot water for 1/2 hrs. ( The water should be too hot)
∆ It's better to marinate the chicken pieces with a pinch of Turmeric powder, pepper powder, biryani masala powder and lemon juice for 1/2 hrs before you cook it.
∆ While you are making ginger garlic green chilly paste, it's better to add curry leaves and coriander leaves. Grind all these together. Then only you get greenish gravy.
∆ Remember to grind the Almond until you get creamy texture. Then only you get correct consistency.
∆ If you want more gravy you can add extra 1/2 cup of water. But the correct consistency of this gravy needs only 2 cup of water (while we are cooking chicken we get extra water).
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FOR BIRYANI MASALA RECEPI
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ENJOY....
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