Indian chicken with walnuts

Indian chicken with walnuts
Lunch
chicken
energetic recipe
Indian cuisine
Meats
Indian chicken with walnuts
Portions 4
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prep time
15 min
cooking time
0 min
prep time
15 min
cooking time
0 min
Ingredients
  • 1 boneless chicken from 2 kg
Filling ingredients
  • 1/2 cup of clarified butter
  • 4 cloves of garlic
  • 1 Onion
  • 1/2 spoonful of cumin powder
  • 1/2 teaspoon strong curry powder
  • 3 cloves
  • 1/2 teaspoon nutmeg
  • 100 GR. bread crumbs
  • 70 GR. peeled pistachios
  • 70 GR. peeled almonds
  • 50 GR. sultanas raisins (Blonde)
  • 2 tablespoons chopped cilantro
  • Salt and black pepper
  • 2 large eggs
Ingredients for painting chicken
  • 2 tablespoons of clarified butter
  • 2 spoonfuls of spicy paprika
Ingredients for garnish
  • 300 GR. basmati rice
  • 4 tablespoons of clarified butter
  • 6 cloves of garlic
  • 3 very spicy chili peppers (chillies or chillies)
  • 1 Onion
  • Salt and freshly ground black pepper
  • 2 Bay leaves
  • 1 liter of bird broth
  • 100 GR. almond
  • 1 TSP saffron
  • Zest of an orange
  • 50 GR. sultanas raisins (Blonde)
Instructions
  1. Bone the chicken or buy it boneless. Wash and dry with absorbent paper, take the refrigerator 30 minutes.
For the filling
  1. in a frying pan, cold 3 minutes the butter clarified with the teeth of whole garlic. Jump 5 minutes the finely chopped onion over medium heat, add the ground cumin, le curry strong, cloves and nutmeg.
  2. Cold 2 minutes more and pass the mixture to a bowl. Add breadcrumbs, the thick chopped pistachios, almonds, cut in the middle and chopped coriander plus salt and freshly ground black pepper.
  3. Stir in whole beaten eggs and mix in wraparound form. Put the boneless chicken on a board and fill with the mixture.
  4. Mold the chicken with your hands and squeeze the filling. With a white needle and thread, thing the chicken openings so the stuffing doesn't escape.
  5. Re-shape it and tie your legs up, Put some loggers at the base of the oven fountain, separated from each other, over accommodate the chicken. The woods will allow the chicken to cook on all sides.
  6. Heat the oven to 180 degrees and cook the chicken 80 minutes, painting them several times during cooking with a mixture of 2 tablespoons of clarified butter and 2 spicy paprika.
For lining
  1. Put the basmati rice in a colander and wash it under the squirt of the canilla. Let it drain 10 minutes in the strainer. In a double-bottomed saucepan, hot 3 tablespoons of clarified butter, Add 3 peeled and whole garlic and spicy chili peppers. Fry everything 2 minutes, remove the garlic and add 3 garlic cloves and onions both finely chopped and colded 5 minutes, add the rice to the saucepan and sauté it 2 minutes, until it absorbs the butter.
  2. Add salt, pepper, laurel, saffron and broth to cover. Let it boil soft and covered 15 more minutes. Then sauté the peeled and filleted almonds in a tablespoon of clarified butter 3 minutes, until golden brown. Remove and reserve.
  3. Add orange zest to rice. Stir in half the almonds and half the raisins. Let stand 5 minutes. Place the chicken in a bowl with the compound yellow rice surrounding it and rain on the almonds and raisins over it, serve hot.
Recipes easy to https://recetasdecocinafaciles.NET /

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