Badami Chicken


    2 boneless chicken breasts
    1½ cups almond (badam) milk
    2 inch cinnamon
    3-4 green cardamoms
    10-12 black peppercorns
    Salt to taste
    ¼ tsp turmeric powder
    1 tsp red chilli powder
    ½ tsp garam masala powder + for sprinkling
    ½ inch ginger
    3-4 garlic cloves, roughly chopped
    1 tsp Figaro Olive Oil
    2 -3 fresh coriandersprigs
    Juice of ½ lemon
    ½ medium carrot, peeled
    Microgreens for garnishing
    1 medium bunch fresh coriander
    Salt to taste
    Juice of ½ lemon
    1 tsp Figaro Olive Oil

preparation method

1. Dry roast cinnamon, cardamoms and peppercorns till fragrant in a non-stick pan.
2. Make incisions on the chicken breasts. Add salt, turmeric powder, chilli powder and ½ tsp garam masala powder, rub well and set aside to marinate.
3. Slice ginger thinly and add to the pan alongwith garlic and roast. Add Figaro Olive Oil and sauté for a minute.
4. Place the marinated chicken breasts in the pan, add coriander sprigs. Cover and cook for a minute.
5. Add almond milk, cover and cook for 5-6 minutes.Add salt and lemon juice, cover and cook for 2 minutes.
6. Transfer the chicken breastson the worktop for a while.
7. Slice carrot thinly and add to the pan, cook till the liquid reduces to a sauce.
8. To make the chutney, blend together fresh coriander, salt, lemon juice and Figaro Olive Oil to a smooth paste.
9. Slice chicken breasts.
10. Transfer the carrots on a serving plate. Top with sliced chicken and strain the sauce over it. Drizzle some of the prepared chutney, garnish with microgreens and sprinkle some garam masala powder on top. Serve immediately.

Serving Suggestions

    Serve 2
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By: Chef Vicky Ratnani

Show: Health Maange More

Prep:25 Min Cook: 15 to 30 minutes

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