Best 2 Akhrot Murgh Indian Walnut Chicken Recipes

**Dive into the aromatic world of Akhrot Murgh: A Culinary Symphony of Indian Walnut Chicken Delights**

Akhrot Murgh, also known as Indian Walnut Chicken, is a delectable dish that tantalizes taste buds with its harmonious blend of flavors and textures. Originating from the vibrant culinary traditions of India, this dish showcases the perfect union of succulent chicken enveloped in a rich, creamy walnut sauce. Embark on a culinary journey as we unveil the secrets behind this extraordinary dish, exploring variations such as Akhrot Chicken Curry, Akhrot Chicken Tikka Masala, and Akhrot Chicken Korma. Discover the art of infusing walnuts into these culinary masterpieces, creating a symphony of flavors that will leave you craving for more.

Let's cook with our recipes!

AKHROT MURGH (INDIAN WALNUT CHICKEN)

Akhrot Murgh (Indian Walnut Chicken) image

Posted for ZWT6. Adapted from Sanjeev Kapoor's website. Marinated with yogurt and spices and cooked with chilies and onions in a walnut tomato cream sauce. The type of chicken used is not specified, I would use a mix of breasts and thighs.

Provided by noway

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup walnuts
1 lb chicken
1 tablespoon ginger paste
1 tablespoon garlic paste
salt, to taste
1 teaspoon ground cumin, divided use
1/4 cup yogurt
1 tablespoon oil
1 medium onion, grated
1 large tomatoes, pureed
4 green chilies, chopped
1 teaspoon ground coriander
2 tablespoons cream
1/4 teaspoon garam masala

Steps:

Grind walnuts into a fine powder using a food processor.
Cut chicken into 1/2 inch pieces and place in a bowl.
Add ginger paste, garlic paste, salt, half teaspoon cumin and yogurt and mix well. Marinate the chicken for half an hour.
Heat oil in a pan, add onion and sauté till lightly browned.
Add tomato puree, mix well and continue to sauté till oil separates.
Add green chillies and continue to cook for two minutes.
Add ground coriander and remaining cumin, mix well and cook for one more minute.
Add the marinated chicken, mix well, cover and cook till done.
Add walnuts, simmer for two to three minutes. Add fresh cream and garam masala powder and mix well and simmer for two more minutes. Serve hot.

INDIAN CHICKEN CURRY (MURGH KARI)

Indian Chicken Curry (Murgh Kari) image

This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!

Provided by Ayshren

Categories World Cuisine Recipes Asian Indian

Time 1h

Yield 6

Number Of Ingredients 20

Ingredients

2 pounds skinless, boneless chicken breast halves
2 teaspoons salt
½ cup cooking oil
1 ½ cups chopped onion
1 tablespoon minced garlic
1 ½ teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon salt
½ cup water
1 teaspoon garam masala
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice

Steps:

Sprinkle the chicken breasts with 2 teaspoons salt.
Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g

Tips:

To make sure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
If you don't have walnut powder, you can make your own by grinding walnuts in a food processor or blender until they are a fine powder.
You can adjust the spice level of the dish by adding more or less chili powder.
Serve the chicken with rice, naan, or roti.

Conclusion:

Akhrot Murgh is a flavorful and aromatic Indian dish that is perfect for a special occasion. The chicken is cooked in a creamy walnut sauce that is rich and flavorful. The dish is easy to make and can be tailored to your own taste preferences. Whether you are a fan of Indian cuisine or are looking for a new dish to try, Akrhot Murgh is sure to please.