Akhroti Murgh Recipe By Rida Aftab
Prep Time
5 mins
Cook Time
40 mins
Marination Time
30 mins
Total Time
1 hr 15 mins
This Akhroti Murgh Recipe By Rida Aftab, is full of spices, but not overly spicy. The level of heat makes it perfect for those friends who love Pakistani food, but can’t handle their spice! Chicken Marinated with yogurt and spices and cooked with chilies and onions in a walnut tomato cream sauce. This is an easy chicken curry recipe with a few tasty twists in the form of fresh walnuts and creamy curry. A must try!
Course:
Main Course
Cuisine:
Indian, Pakistani
Keyword:
Chicken, Chicken Curry, curry, dinner, walnut
Servings: 4
Ingredients
- ½ kg walnuts
- 400 grams chicken boneless
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- Salt as required
- 1 tsp cumin powder
- ¼ cup yogurt
- 1 tbsp oil
- 2 onions
- 1 to mato
- 4 green chilies
- 1 tsp coriander powder
- 2 tbsp cream
- 1 tsp all spice powder
Cooking Method
-
Marinate the chicken with ginger garlic paste, salt, cumin, yogurt.
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Set aside for 30 minutes.
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Heat oil in a pan and fry chopped onions for 2-3 minutes or until golden brown.
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Add 1 tomato puree and mix well.
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Cook until the oil floats on top.
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Add 4 green chilies and cook for another 2 minutes.
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Add coriander powder,1/2 tsp cumin powder and cook for a minute.
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Now add the chicken , cover and cook for 25 minutes or until chicken is tender.
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Now add walnuts, cream and all spice powder.
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Cook and stir well.
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Turn the heat off and dish it out.
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Akhroti Murgh is ready to serve.
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ENJOY!!