Akhrot Murgh

Name: Akhrot Murgh (Walnut chicken)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 teaspoon ground roasted cumin; ¼ teaspoon garam masala (spice mix); 1 teaspoon ground coriander; 2 tablespoons heavy cream; 4 green chiles, stemmed and chopped; 1 large tomato, puréed; 1 medium red onion, grated; 1 tablespoon vegetable oil; ½ cup (60 grams) walnuts; ¼ cup (60 grams) plain yogurt; 1 tablespoon fresh garlic paste; 1½ teaspoons table salt; 14 ounces (400 grams) boneless, skinless chicken, cut into ½-inch (1-cm) pieces; 1 tablespoon fresh ginger paste

Walnut chicken

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Indian cuisine uses lots of nuts and oily seeds. Typically, cashew paste is used to thicken and flavor curries, and almonds are used to garnish many sweet and savory dishes. This dish, an example of the royal cuisine of India, is a little different because it uses walnuts, which impart an especially strong nuttiness to the chicken.

Ingredients

14 ounces (400 grams) boneless, skinless chicken, cut into ½-inch (1-cm) pieces
1

Asia
India
Main course
Gluten-free

Method

Put the chicken in a large bowl. Add the ginger paste, garlic paste, salt, ½ teaspoon of the cumin, and the yogurt, and stir well. Cover the bowl with plastic wrap and set aside to marinate for 30 minutes.
Place a nonstick saucepan over medium heat and add