Akhrot Murgh

Walnut chicken

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

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

Method

  1. 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.
  2. Place a nonstick saucepan over medium heat and add