John Myers
Indian Chicken in Almond Sauce
The perfect indian chicken in almond sauce recipe with a picture and simple step-by-step instructions.
- 1000 g Chicken breast fillet
- 500 g Onions
- 2 piece Tomatoes (350g)
- 400 ml Poultry stock
- 2 piece Garlic cloves
- 1 piece Ginger (4cm / 25g)
- 2 piece Cloves
- 1 piece Cinnamon stick (5cm)
- 6 piece Cardamom pods
- 2 tsp Cumin seeds
- 2 tsp Coriander seeds
- 1 tsp Turmeric
- 1 piece Dried birdseye chilli
- 100 g Peeled, ground almonds
- 1 tbsp Clarified butter
- 3 tbsp Sunflower oil
- 3 tsp Sugar
- 3 tsp Coarse sea salt
- At the beginning we make our spice mix. To do this, press the cardamom pods, open them and put the black seeds in a coated pan. We also add the cloves, cumin seeds, coriander seeds and the chilli to the pan. We break the cinnamon stick and it goes into the pan too. Now we heat the pan on a higher heat until the spices start to smoke slightly. Then immediately put the spices in a mortar, add two teaspoons of coarse sea salt and crush everything to a fine powder. Don’t rinse the pan, we’ll need it again later.
- Remove any fat residues, cartilage or tendons from the chicken and cut it into strips approx. 1 cm wide. We put the meat in a bowl and add two tablespoons of sunflower oil and two teaspoons of the spice mixture, then mix everything evenly.
- Peel the garlic and ginger, chop them roughly and put them in a blender jar. Wash the tomatoes, cut into quarters and remove the stem and seeds. Then coarsely chop and also put in the blender jar along with a teaspoon of sea salt and approx. 100 ml of poultry stock. Now mix everything very finely and set aside.
- Peel the onion and cut into strips. Place a saucepan on the hob over high heat, as soon as it is hot, add the clarified butter and brown the onions in it. When the onions have got a nice color, add the sugar, turmeric and the remaining spice mixture and sauté briefly. Then deglaze with the mixed tomatoes and the remaining stock and simmer on low heat with the lid closed for 5 minutes. Then put the ground almonds in the pot, stir well and simmer for another 10 minutes with the lid closed
- Put the pan in which we seared the spices on the hob over high heat, when it is hot, add the remaining sunflower oil and sear the marinated chicken on all sides. Then put the meat in the pot and let it simmer gently for another 10 minutes with the lid closed. Before serving, I like to let the dish soak on the switched off stove for 10 minutes. In my opinion, this intensifies the taste again.
- Season to taste again and serve with basmati rice and naan bread.
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