Name: Almond Chicken with a Yogurt-Mint Sauce (Dahi Pudhina Murghi)
Yield: Serves 4
Cuisine: India
Ingredients: 2 teaspoons coarse kosher or sea salt; 1 teaspoon cayenne (ground red pepper); 1 teaspoon fennel seeds; 2 teaspoons black or yellow mustard seeds; 1 tablespoon coriander seeds; 3 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick); 1 medium-size red onion, cut in half lengthwise and thinly sliced; 2 fresh or dried bay leaves; 2 tablespoons canola oil; 1 chicken (3½ pounds), skin removed, cut into 8 pieces (see box); ¼ cup finely chopped fresh cilantro leaves and tender stems; ½ cup firmly packed fresh mint leaves, finely chopped; ½ cup plain yogurt; ¼ cup slivered blanched almonds; 8 large cloves garlic

Raghavan Iyer

Almond Chicken with a Yogurt-Mint Sauce

Dahi Pudhina Murghi

Preparation info

Serves
4

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

For a simple dinner, serve this curry with either white rice or nutty red rice. I love the burst of fresh mint with the initial mouthful, and equally relish the gentle cayenne burn as it slides down smooth and easy, thanks to the tart yogurt.

Ingredients

½ cup plain yogurt
¼ cup slivered blanched almonds
8 large cloves

Asia
India
Main course
Dinner
Gluten-free

Method

Pour the yogurt into a blender jar, and then add the almonds, garlic, and ginger. Puree, scraping the inside of the jar as needed, to make a slightly gritty, tart-tasting marinade. Pour this into a medium-size bowl.
Combine the coriander, mustard, and fennel seeds in a spice grinder, and pulverize until the blend has the texture of finely ground black pepper. Stir

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method