Almond chicken curry
Curries With Bumbi · ♥ 1.4K likes · 104.7K views · 5 min video
Read about thighs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 500 g boneless skinless chicken thighs
- 200 g onions
- 2 inch cinnamon stick
- 2 tsp finely grated ginger
- 1 tsp finely grated garlic
- 3 tbsp thick Greek yogurt
Mix the chicken with the grated ginger, garlic and Greek yogurt; marinate 30 minutes to an hour, or overnight in the fridge.
- ⅓ cup almonds
Soak the almonds in hot water about an hour, then peel off the skins if you like.
Boil the onions, bay leaf, cinnamon stick, black cardamom, green cardamoms and cloves in a pot of water on high heat for five minutes.
- 1 whole dry bay leaf
- 1 whole black cardamom
- 5 whole green cardamoms
- 5 whole cloves
Drain, remove the bay leaf and cool under tap water; keep only the black cardamom seeds and break up the cinnamon stick.
- 2 tbsp oil
- 1 tsp black cumin seeds (shahi jeera)
Heat the oil over medium-high, lower to low and add the black cumin seeds.
Cooking the chicken with the onion paste
Add the marinated chicken and Kashmiri chilli powder and stir on high heat until the chicken turns from pink to pale cream.
Partially cover on medium heat for 10 minutes for boneless chicken (15 with bones), stirring in between.
- ½ cup slightly warm milk
- ½ cup warm milk
Add the almond paste, rinse the blender jar with another half cup of warm milk and add it, then the salt and sugar.
- 1 tsp salt
- 1 tsp sugar
Cover on very low heat 10 more minutes, stirring so the nut gravy does not settle and burn.
- ½ tsp kasuri methi (dried fenugreek leaves)
Adjust with a little more Kashmiri chilli powder, add the crushed kasuri methi and simmer five more minutes on very low heat.
- 1 tbsp ghee
- 4 whole fresh red or green chillies
Warm the ghee and add the fresh chillies, not letting the fat get too hot or the chillies burst; pour over the curry and mix.
Fresh chillies in ghee to finish