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Chicken In Silky Almond Sauce

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Rating 5/5.0
 
Occasion: Any   Total servings: 3
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 30 min
How to serve: Hot    

Chicken In Silky Almond Sauce recipe by Nazia Nazar at PakiRecipes.com.
Chicken breasts cooked in a luscious almond cream sauce.


Ingredients
1-6 pieces skinned chickenClick to find more about chicken
2 t chopped fresh gingerClick to find more about ginger
2 t vegetable oil
2 t ground cardamomClick to find more about cardamom
1/2 c vegetable oil
2 t ground red pepper
5 ea medium onions thin sliced
1 t ground cumin
6 t blanched slivered or

1/2 t ground fennel
1/2 c ground almondsClick to find more about almonds
2 c plain yogurt
3 t ground coriander
1 c water
1 t course saltClick to find more about salt
1 bunch fresh cilantro


Preparation
Pat chickenClick to find more about chicken dry. Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat. Add chickenClick to find more about chicken in batches and cook on all sides just until no longer pink (do not brown). Remove using slotted spoon and set aside. Heat remaining oil in skillet. Add sliced onionClick to find more about onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes.
Stir in almondsClick to find more about almonds, coriander, gingerClick to find more about ginger, cardamomClick to find more about cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chickenClick to find more about chicken to skillet. Place over medium high head and bring to a boil. Reduce heat, cover and simmer until chickenClick to find more about chicken is tender and sauce is thickened, about 45 minutes. Remove from head. Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated). Re warm over low heat. Transfer to serving dish, garnish with cilantro and serve.



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