Almond Chicken Curry

• Marinate chicken for 30 minutes to 1 hour
• Soak almonds for 1 hour

Nutrition values are AI-estimated based on ingredients.

• 500g boneless chicken thighs
• 4 large garlic cloves
• 30g ginger
• 1 large onion
• 55g almonds
• 1 tsp shahi jeera
• 1 bay leaf
• 1 black cardamom
• 5 green cardamoms
• 5 cloves
• 2 inch cinnamon stick
• 1 tsp kashmiri red chilli powder
• 1/2 tsp dry fenugreek leaves
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp ghee
• 3-4 fresh red/green chilies
• 1 cup warm milk
• 3 tbsp thick Greek yogurt
• 2 tbsp oil

1. 1Marinate chicken with grated ginger, garlic, and Greek yogurt for at least 30 minutes.
2. 2Soak almonds in hot water for an hour, then peel and set aside.
3. 3Boil quartered onion, bay leaf, cinnamon stick, cardamoms, and cloves for 5 minutes, then drain and cool.
4. 4Blend the boiled onion and spices into a smooth paste with 1/4 cup water.
5. 5Blend the soaked and peeled almonds with warm milk into a smooth paste.
6. 6Heat oil and ghee, add black cumin seeds, then add marinated chicken and Kashmiri chili powder; saute until chicken changes color.
7. 7Add the onion-spice paste, stir well, and cook partially covered for 10 minutes.
8. 8Stir in the almond paste, along with salt and sugar.
9. 9Cover and simmer on very low heat for 10 minutes, stirring occasionally to prevent sticking.
10. 10Garnish with fresh chilies and dried fenugreek leaves before serving.

These instructions are our analysis of the original video. Watch on YouTube →