mary berry fragrant chicken curry with almonds

mary berry fragrant chicken curry with almonds

mary berry fragrant chicken curry with almonds

Basic ingredients for mary berry fragrant chicken curry with almonds

  • Almond 30 nos
  • Water – As Required Grated Coconut (optional)
  • 2 tbsp Green Chilli
  • Marination: Chicken – 1 kg Red Chilli Powder
  • 2 tsp Salt
  • 2 1/4 tsp Coriander Powder
  • 1 tbsp Cumin Powder
  • 1 tsp Black Pepper Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Ginger Garlic Paste
  • 1 tbsp Curd
  • Other Ingredients: Oil 3 tbsp Cumin seeds
  • 1 TSP Fenugreek seeds
  • 1/4 tsp dried Red Chilli
  • 3 nos Bay Leaf
  • 2 nos Green Cardamom
  • 5 nos Onion. (finely chopped)
  • 3 nos Water
  • 1/4 Cup Kewra Water
  • 1/4 Tsp Fresh Cream
  • 3 1/2 tbsp Coriander leaves (finely chopped. )

How to make mary berry fragrant chicken curry with almonds

  • Almond paste:Boil the almonds until they are softened in water.
  • Take out the skins of the almonds.
  • Now Blend all ingredients to form a smooth paste.
  • Marination: first of all, Marinate the chicken with all ingredients, including the almond paste. Marinate the chicken for at least twenty minutes
  • Additional Steps: Add all spices to a large pan of oil. Sauté the onion and green chili until golden brown.
  • Sauté the chicken for 5 minutes.
  • Cover with water and let it simmer for 15 minutes.
  • Now Stir the mixture until it reaches desired consistency.
  • Add the Kewra water and coriander leaves to the fresh cream. Turn off the heat. Serve garnished with ginger juliennes.

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