Chicken with Almond Sauce is one of those recipes that makes your kitchen smell amazing. I learned this recipe from my mom, and it’s become my go-to dish for family dinners. The yogurt marinade keeps the chicken super tender, while the ground almonds add a subtle nutty richness. It’s not too spicy, but packed with flavor from the blend of Indian spices.
About the Recipe
This recipe takes basic chicken legs and turns them into something special. The magic happens when the yogurt-almond marinade meets the warm spices. It’s not complicated – just mix, marinate, and cook. The oven does most of the work, giving you juicy chicken with a rich, flavorful sauce that’s perfect for spooning over rice.
Why You’ll Love This Recipe
You’ll love how the chicken turns out tender and juicy every time. The sauce is creamy without being heavy, and the almonds give it a unique nutty flavor that’s different from regular curry. It’s also pretty foolproof – even if you’re new to Indian cooking, you can nail this recipe. Plus, it’s fancy enough for guests but easy enough for a regular weeknight dinner.
Cooking Tips
– Don’t skip the marination time – it really makes the chicken tender
– Let the onions cook until they’re actually light brown for better flavor
– Keep an eye on the chicken while it’s in the oven – cooking times might vary
– If the sauce gets too thick, add a splash of warm water
– Pat the chicken dry before marinating for better flavor absorption
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time is about 2 hours. Serve hot with rice or chapati. Leftovers keep well in the fridge for up to 3 days – just reheat gently on the stove or in the microwave. The sauce might thicken when cold, so add a bit of water while reheating.
Similar Recipes
- Butter Chicken
- Almond Korma
- Yogurt Marinated Grilled Chicken
Nutrient Benefits
This dish is packed with protein from the chicken and almonds. Yogurt adds calcium and good bacteria, while the spices like turmeric and ginger have anti-inflammatory properties. It’s also relatively low-carb if you skip the rice and serve it with vegetables instead.
Chicken with Almond Sauce
Ingredients
- 6 Chicken Legs (about 500 gms)
- 1 Onion (finely chopped)
- 1/2 tsp Ginger Paste
- 3 cloves Garlic (finely chopped)
- 1 to 2 Tomatoes (chopped)
- 1/2 Chicken Stock Cube
- 3 tbsp Oil
- 1/2 tbsp Lemon Juice
- 1/3 cup Yogurt , whisked
- 1/4 tsp Garam Masala Powder
- 1/4 tsp Coriander Powder
- 1/4 tbsp Almond (ground to a powder)
- 1/4 tsp Cumin Powder
- 1/2 tsp Turmeric Powder
- 1/2 tbsp Red Chilli Powder
- Salt as per taste
Instructions
- Mix the yogurt with ground almonds, lemon juice, garam masala powder, coriander powder, cumin powder, turmeric powder and red chilli powder.
- Marinate the chicken legs in this mixture for 10 to 15 minutes.
- Heat oil in a large pan.
- Add the onions, ginger and garlic for about 5 to 8 minutes or until the onions are transparent and slightly brown.
- Add the tomatoes and chicken stock cube.
- Cook for 3 to 5 minutes and add the marinated chicken legs.
- Saute for 4 to 5 minutes.
- Remove chicken and place in an ovenproof dish.
- Keep in a preheated oven at 180C/350F for about 45 minutes to 1 hour.
- Turn the oven off and let it be inside the oven for 20 minutes.
- Remove and transfer to a serving dish.
- Stir well and serve with rice or chapati.
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Frequently Asked Questions
Can I use chicken breast instead of legs?
Yes, but reduce the cooking time to about 30 minutes in the oven. Chicken breast can dry out more easily than legs, so watch it carefully.
Can I make this dish ahead of time?
You can marinate the chicken up to 24 hours ahead. The finished dish tastes even better the next day as the flavors develop more.
Is this recipe very spicy?
No, it’s mild to medium spicy. Feel free to adjust the red chili powder to your taste. You can start with less and add more if needed.
Image credit: Food.com
1 comment
I like Chicken and i would like to taste it with different different recipe. After reading this recipe i tried it, but cooking is not my profession so i am unable to make it properly, but taste was good, i will try again it thats why i came here again for reading.