Name: Chicken with Coriander and Almonds
Yield: Serves 4
Cuisine: India
Ingredients: 1½ tablespoons ground coriander; 2 Indian bay leaves (cassia leaves); 1 tablespoon ground cumin; 1.5 kg (3 lb 5 oz) chicken or chicken pieces; ¼ teaspoon chilli powder; ¼ teaspoon ground turmeric; 2 teaspoons salt; 1 teaspoon ground black pepper; ¼ teaspoon paprika; 170 ml (⅔ cup) cream or thick (double/heavy) cream for thicker sauce; 4 tablespoons finely chopped coriander (cilantro) leaves; 2 onions, roughly chopped; 50 g (⅓ cup) blanched almonds; 4 garlic cloves, roughly chopped; 2 green chillies, roughly chopped; 7 tablespoons oil or ghee; 5 cm (2 inch) piece of ginger, roughly chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

Almonds are plentiful in northern india and are often combined with cream in savoury dishes and desserts. This dish is often served on special occasions with punjabi breads such as chapatis or naan. Aloo gobi or indian-style cabbage are ideal accompaniments.

Ingredients

1.5 kg (3 lb 5 oz) chicken or chicken pieces
50

Method

If Using a whole chicken, cut it into eight pieces by removing both legs and cutting between the joint of the drumstick and thigh. Cut down either side of the backbone and remove the backbone. Turn the chicken over and cut through the cartilage down the centre of the breastbone. Cut each breast in half, leaving the wing attached to the top half. Trim off the wing tips.

Grind the almonds