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Almond-Peanut Chicken

Tamali Rakshit
30 minutes
Prep Time
45 minutes
Cook Time
4 People
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ABOUT Almond-Peanut Chicken RECIPE

Almond-Peanut Chicken is a very delicious recipe of chicken. This recipe is ideal to serve with roti or parathas.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Simmering
  • Side Dishes
  • Egg Free

Ingredients Serving: 4

  1. Chicken pieces with bone 500 gms
  2. Curd 4-5 tbsp
  3. 1, Bay leaf
  4. Whole cumin 1/2 tsp
  5. 1 large onion, sliced
  6. 1 large onion paste
  8. 1,1/2 tsp ginger paste
  9. 1 medium sized tomato, paste
  10. 5-6 green chillies, paste
  11. Almonds, 2 tbsp
  12. peanuts 1 tbsp
  13. Raisin's 1,1/2 tsp
  14. Milk 1 Small Cup
  15. Turmeric powder 1 tsp
  16. Kashmiri red chili powder 1/2 tbsp
  17. Garam masala powder 1/2 tsp
  18. Salt according to taste
  19. Mustard oil


  1. Marinate the chicken with beaten curd for 30 minutes.
  2. 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.
  3. 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.
  4. Now add bay leaf and whole cumin in the same oil. Wait for a few seconds
  5. Add onion-ginger-garlic-green chili and tomato paste, cook stirring continuously, till oil separates.
  6. Add the marinated chicken piece, cook on medium flame for 2-3 minutes.
  7. Now add salt, kashmiri red chilli powder and turmeric powder, stir constantly on medium to high flame, till oil separates.
  8. Add the almonds-raisins-peanuts-milk paste. Cook covered on high flame till the juice evaporates and oil separates.
  9. Now lower the heat and add 1/2 cup hot water. Cover and cook till the chicken is tender.
  10. Add garam masala and crunchy fried onion slices, stir and remove from fire.
  11. Garnish with sliced almonds, fried onion slices and pudina.

Reviews (2)  

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Maithili Iyer
Maithili Iyer   May-04-2018

Deliciously amazing!

Nibedita De
Nibedita De   Apr-29-2018


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