Chicken With Almonds and Sultanas |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a Madhur Jaffery recipe I have been making for years now. I haven't changed it much except for using boneless chicken. Ingredients:
2 1/2 cm cube fresh ginger, peeled and coarsely chopped |
8 garlic cloves, peeled |
6 tablespoons blanched slivered almonds |
4 tablespoons water |
7 tablespoons vegetable oil |
1 kg bonless chicken meat (breast, thighs etc) |
10 whole cardamom pods |
2 1/2 cm cinnamon sticks |
2 bay leaves |
5 whole cloves |
4 medium sized onions, peeled and finely chopped |
2 teaspoons ground cumin |
1/2 teaspoon cayenne pepper |
7 tablespoons plain yogurt |
1 1/2 teaspoons salt |
275 ml single cream |
2 tablespoons sultanas |
1/4 teaspoon garam masala |
Directions:
1. Put the ginger,garlic, 4 tablespoons of the almonds, and 4 tablespoons water into a blender until you have a paste.
2. 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.
3. 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.
4. 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.
5. Add sultanas and turn heat to low and cook for a further 10 mins or until the chicken is cooked.
6. Add the garam masala, stir to mix.
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