Name: Almond-Peanut Chicken recipe by Tamali Rakshit at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Chicken pieces with bone 500 gms; Curd 4-5 tbsp; 1, Bay leaf; Whole cumin 1/2 tsp; 1 large onion, sliced; 1 large onion paste; 1 TBSP GARLIC PASTE; 1,1/2 tsp ginger paste; 1 medium sized tomato, paste; 5-6 green chillies, paste; Almonds, 2 tbsp; peanuts 1 tbsp; Raisin's 1,1/2 tsp; Milk 1 Small Cup; Turmeric powder 1 tsp; Kashmiri red chili powder 1/2 tbsp; Garam masala powder 1/2 tsp; Salt according to taste; Mustard oil

Ingredients Serving: 4

Chicken pieces with bone 500 gms
Curd 4-5 tbsp
1, Bay leaf
Whole cumin 1/2 tsp
1 large onion, sliced
1 large onion paste
1 TBSP GARLIC PASTE
1,1/2 tsp ginger paste
1 medium sized tomato, paste
5-6 green chillies, paste
Almonds, 2 tbsp
peanuts 1 tbsp
Raisin's 1,1/2 tsp
Milk 1 Small Cup
Turmeric powder 1 tsp
Kashmiri red chili powder 1/2 tbsp
Garam masala powder 1/2 tsp
Salt according to taste
Mustard oil

Instructions

Marinate the chicken with beaten curd for 30 minutes.
Soak almonds, raisin's & peanuts in hot water for 15 minutes, clean the skins and grind to a smooth paste, by using milk and keep aside.
Heat oil in a pan, add sliced onion and fry till darkish brown. After frying, remove the fried onion from the kadai and keep aside.
Now add bay leaf and whole cumin in the same oil. Wait for a few seconds
Add onion-ginger-garlic-green chili and tomato paste, cook stirring continuously, till oil separates.
Add the marinated chicken piece, cook on medium flame for 2-3 minutes.
Now add salt, kashmiri red chilli powder and turmeric powder, stir constantly on medium to high flame, till oil separates.
Add the almonds-raisins-peanuts-milk paste. Cook covered on high flame till the juice evaporates and oil separates.
Now lower the heat and add 1/2 cup hot water. Cover and cook till the chicken is tender.
Add garam masala and crunchy fried onion slices, stir and remove from fire.
Garnish with sliced almonds, fried onion slices and pudina.

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