I couldn't wait to try Meeta's "MurghMakhani" for Dinner. This Spicy chicken has mark of authentic Indian flavors and spices. Considering how nuts I'm about nature's best food, this one particular recipe caught my eye because of the Nature's Best nut "Almonds" in it. I'm thankful to the Talented lady Zlamushka,who has given us this opportunity to try and taste some of the best recipes on web.Ingredients you'll need are
2 lbs Free range Skinless chicken cut in small pieces
1 medium Onion Finely chopped
20-25 almonds blanced ,skinned and pureed
2 table spoon butter
2 tablespoon cream
2 table spoon Olive Oil
1 teaspoon ginger garlic paste
1 cup yogurt
1/2 teaspoon turmeric
1 tablespoon garam masala(Powdered Spices like Cloves,Cinnamon
and Cardamom)
1 teaspoons red chili powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon dried fenugreek leaves(Kasturi methi)
3-4 each of Whole cloves,Cinammon sticks and cardamom
1 tablespoon lime juice
1 teaspoon Salt
1/4 chopped coriander\cilantro
To make this Spicy Murgi
Marinate Chicken
Trim any excess white fat from the chicken and Clean meat by running it through cold water and pat dry with a paper towel.Mix chicken with the spices chilly powder,turmeric and let marinate for about an hour.
Bake The Chicken
Pre-heat oven to 400 F.
Heat the Oil in a pan and add the finely chopped onions. Saute for 2 minutes and then add the ginger garlic paste. Add the whole spices ,garam masala,coriander powder,dry fenugreek leaves and cumin powder. Roast for a minute then add the chicken pieces. Reserve the marinade. Let the chicken cook for about 10 minutes. Now transfer the chicken in to an oven proof dish. Stir in the reserved marinade ,1/2 cup of water and bake for about 30 minutes until chicken is tender.
Reduce the temperature of oven to 300F. Mix in Almond paste,Butter and cream. Allow to bake for another 15 minutes.Before serving garnish with chopped cilantro. Tastes best with Flat breads,Pita,naan or Rice
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