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Urnabai's Spiced Almond Chicken

chef.garret's picture
Ingredients
  Chicken/Chicken pieces 4 Pound, cut into pieces
  Lemons 1 1⁄2 , juiced
  Salt 1 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Saffron threads 1⁄4 Teaspoon, threads soaked in boiling water for 10 minutes.
  Boiling water 1 Tablespoon
  Butter 1⁄4 Cup (4 tbs), melted
For marinade
  Almonds 1⁄2 Cup (8 tbs), ground
  Raisins 1⁄3 Cup (5.33 tbs)
  Clear honey 1 Tablespoon
  Garlic 2 Clove (10 gm)
  Ginger 2 Inch, grated
  Cardamom seeds 1⁄2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Turmeric 1 Teaspoon
  Yogurt 5⁄8 Cup (10 tbs)
  Cream 1⁄2 Cup (8 tbs)
Directions

Blend marinade ingredients.
Combine lemon juice and cayenne, rub over chicken pieces, sprinkle salt over and let stand 30 minutes at room temperature.
Make marinade, pour over chicken, refrigerate for 24 hours turning now and then.
Remove chicken from refrigerator 1 hour before baking.
Add saffron mixture and butter.
Bake in oven at 350° for 1 to 2 hours.
Add water if chicken becomes dry.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
120 Minutes
Ready In: 
150 Minutes
Servings: 
8

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