Ingredients for Akhrot Murgh Indian Walnut Chicken
- 1 cup walnuts
- 1.5 lbs chicken
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 1.5 tsp salt
- 1 tsp ground cumin
- 1 cup plain yogurt
- 2 tbsp oil
- 1 large onion
- 1 (28 ounce) can crushed tomatoes
- 2-3 green chilies
- 1 tbsp ground coriander
- 1/2 cup heavy cream
- 1/2 tsp garam masala powder
- fresh cilantro (optional)
- rice or naan, for serving
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How to Make Akhrot Murgh Indian Walnut Chicken
- Grind 1 cup walnuts into a fine powder using a food processor.
- Cut 1.5 lbs chicken (a mix of breasts and thighs) into 1/2-inch pieces and place in a bowl.
- Add 2 tbsp ginger paste, 2 tbsp garlic paste, 1.5 tsp salt, 1/2 tsp cumin powder, and 1 cup plain yogurt. Mix well and marinate for at least 30 minutes (longer is better!).
- Heat 2 tbsp oil in a large pan or pot over medium heat. Add 1 large chopped onion and sauté until lightly browned (about 5 minutes).
- Add 1 (28 ounce) can crushed tomatoes, mix well, and continue to sauté until the oil separates (about 5-7 minutes).
- Add 2-3 green chilies, finely chopped, and cook for 2 minutes.
- Stir in 1 tbsp ground coriander, 1/2 tsp cumin powder, and cook for another minute.
- Add the marinated chicken to the pan. Mix well, cover, and cook until the chicken is cooked through (about 15-20 minutes), stirring occasionally.
- Stir in the ground walnuts, simmer for 2-3 minutes.
- Add 1/2 cup heavy cream and 1/2 tsp garam masala powder. Mix well and simmer for another 2 minutes.
- Garnish with fresh cilantro (optional) and serve hot with rice or naan.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
23g
Fat
30g
Carbs
4g
