Ariso Recipes
Creamy Chicken with Almonds and Fenugreek Leaves
Last update date: February 24, 2012
Savor the richness of Creamy Chicken with Almonds and Fenugreek Leaves, a delightful blend of tender chicken, aromatic spices, and the nutty goodness of almonds, all in a luscious creamy sauce. A comforting dish to relish.
3 hours
North Indian
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Ingredients
4
How To Cook?
1
To prepare the creamy chicken with almonds and fenugreek leaves, start by cleaning and washing the chicken pieces. pat them dry and keep aside.
2
In a small bowl, soak the fenugreek leaves (kasuri methi) in 1/4th cup of water.
3
In a large bowl, add the chicken, salt, black pepper powder, and mix well. refrigerate it for at least 2 hours.
4
After 2 hours, add ginger paste, garlic paste, lemon juice, almond paste, and 2 tablespoons of fresh cream to the marinated chicken. mix well and let it marinate for 20 minutes.
5
Heat a heavy-bottomed pan with ghee. add cardamom powder and onions to the pan. cook until the onions become soft and translucent.
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