Akhrot Murg

Name: Akhrot Murg
Total time: 1500 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 500 Grams Chicken; 1/2 Cup Walnuts , powdered; 1 Onion , pasted; 1 Tomato , pureed; 2 Tablespoons Garlic; 1 Tablespoon Ginger; 1/2 Cup Yoghurt; 2 Teaspoons Cumin powder; 1 Teaspoon Coriander powder; 1 Teaspoon Red Chilli powder; 3 Tablespoons Cream; 2 Tablespoons Olive oil Ghee /; to taste Salt ,; 2 Green Chillies

Pritha Chakrabarty @cook_7803836

New Delhi, India

Like its name, this incredibly rich and flavourful curry will definitely transport you to the era of the Nawabs. I was in the mood to experiment with the concoction of nuts with chicken, and since cashew and almonds have been used and overused, decided to give walnuts a try. I am not a walnut-eater in general, but still I was happy with the outcome and the way my parents almost licked it off their plates!

Pritha Chakrabarty @cook_7803836

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Ingredients

25 mins

4-serving

500 GramsChicken
1/2 CupWalnuts , powdered
1Onion , pasted
1Tomato , pureed
2 TablespoonsGarlic
1 TablespoonGinger
1/2 CupYoghurt
2 TeaspoonsCumin powder
1 TeaspoonCoriander powder
1 TeaspoonRed Chilli powder
3 TablespoonsCream
2 TablespoonsOlive oil Ghee /
to tasteSalt ,
2Green Chillies

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Steps

25 mins

1

Marinade chicken pieces with ginger, yoghurt, half the garlic and half the cumin powder and leave for 2 hours.
2

Heat oil/ghee in pan. Add paste of 1 onion and the remaining garlic and saute for 2 minutes.
3

Add 2 slit green chillis, puree of 1 tomato and thicken the paste.
4

Add rest of the cumin powder, coriander powder, red chilli powder, salt and 1 tbs powdered walnuts.
5

Now add the marinated chicken pieces and cook on low heat till chicken is cooked and oil separates.
6

Add 1/2 cup powdered walnuts, 2-3 tbs cream (milk will also do) mix well and serve with steamed rice/ roti/ paratha/ naan etc.