Nutty Chicken Bonanza Recipe

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Ingredients:
Chicken – 900 gms, whole, skinned
Oil – 1/2 cup
Green Cardamoms – 8
Fennel Seeds – 2 tsp
Cinnamon Sticks – 4
Cloves – 10
Onion Paste – 3/4 cup
Red Chilli Powder – 2 tsp
Black Pepper Powder – 1 1/2 tsp
Salt to taste
Coriander Powder – 2 tsp
Poppy Seed Paste – 3 tsp
Almond Paste – 3 tsp
Fresh Coconut Paste – 3/4 cup
Saffron – a pinch
Cream – 2 tbsp
Nutmeg – 2/3 tsp
Vetivier – 2 drops
Almonds – 5 tsp, fried
Silver – 1
Gram Flour – 1/2 cup
Green Coriander – 1 1/2 tsp
Yoghurt – 1 cup

For the Stuffing:
Almonds – 1/2 cup
Chicken – 4 cups
Cognac – 3 tbsp
Cream – 4 tsp
Ginger Paste – 1 tsp
Green Chilli Paste – 1 1/2 tsp
Pistachios – 5 tsp
Mace – 2/3 tsp
Raisins – 3 tsp
Salt to taste

Method:
1. In a bowl, combine all the ingredients for the stuffing.
2. Fill it into the cavity of the dressed chicken.
3. In a pan, heat the oil and fry the stuffed chicken until golden brown.
4. Keep aside.
5. In the same pan, add cardamoms, fennel seeds, cinnamon sticks, cloves and onion paste.
6. Saute for 30 to 60 seconds.
7. Add red chilli powder, black pepper, salt and coriander powder.
8. Cook over low heat for 5 to 10 minutes.
9. Add poppy seed paste, almond paste, coconut paste and 2 cups of hot water.
10. Bring to a boil.
11. Add the chicken.
12. Cover and cook on low heat until the chicken is cooked.
13. Remove the chicken and strain the sauce.
14. Add saffron, cream, nutmeg and vetivier.
15. Place chicken on a serving dish.
16. Pour the sauce over and garnish with almonds, silver leaf and green coriander.

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