Ingredients:
- 500 g chicken (boneless)
- 1 tsp Handi salt
- 1 tbsp lemon juice
- 15 almonds
- 2 tbsp yogurt
- 2 tbsp cream
- 2 green chili peppers
- 1 clove garlic
- 10 g ginger
- 1 tsp Handi white pepper
- 1 tsp Handi chili powder
- 1 tsp Handi ground cumin
- 1 tsp Handi ground coriander
- ½ tsp Handi garam masala
- 2 tbsp vegetable oil
Method
Step 1
Cut chicken breast into cubes or strips. Add the chicken, salt, and lemon to a bowl, mix well, and set aside for approximately 10 mins.
Step 2
Blanch almonds in boiling water for approximately 5 mins and then peel. Add the blanched almonds, yogurt, cream, green chili peppers, garlic, ginger, white pepper, chili powder, ground cumin, coriander, and garam masala to a blender and puree to a smooth paste. Add paste to the bowl with chicken and let it marinate in the fridge for approximately 3 hrs.
Step 3
Add vegetable oil to a frying pan over medium heat, and fry chicken until cooked through. Alternatively, you can thread the chicken onto skewers and fry them on all sides. Serve warm with parathas. Enjoy!
