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Ingredientes
- 8 x Chicken breasts, slightly flattened with a kitchen mallet Unsalted butter to sear the chicken
- 60 gm Lowfat yoghurt cheese
- 2 Tbsp. Cream, (30 ml)
- 20 gm Ginger paste, strained
- 10 gm Garlic paste, strained Salt to taste
- 5 Tbsp. Desi ghee, (clarified butter) (75 g)
- 18 x Black peppercorns
- 8 x Cardamoms
- 6 x Cloves
- 5 x Cm cinnamon
- 2 x Bay leaves
- 2 1/2 gm Shahjeera
- 200 gm Onion paste, boiled
- 20 gm Ginger paste, strained
- 10 gm Garlic paste, strained
- 150 gm Curd
- 10 gm Green chilli paste
- 2 Tbsp. Almond paste, fried (30 g)
- 30 gm Mawa
- 1 x 1 liter thin clear chicken stock Salt to taste
- 3/4 tsp Cardamom pwdr, (4 g)
- 1/2 tsp Rose petal pwdr, (2 g)
- 2 tsp Lemon juice, (10 ml)
- 12 x Pistachios, blanched, peeled and sliced
- 2 sht silver varakh
Direcciones
- To prepare the marinade: Whisk lowfat yoghurt cheese in a bowl. Add in the remaining ingredients and whisk again until well blended. Proportionately rub the chicken breasts with the marinade and keep aside for 30 min.
- For the searing: Heat butter in a frying pan and add in the marinated chicken breasts. Sear over high heat for four min, turning once.
- Remove to an absorbent paper to drain excess fat and keep aside.
- Whisk the curd in a bowl, add in the green chilli paste and whisk again until well blended. Either crumble the mawa or possibly pass it through a fine mesh sieve to remove lumps. Heat desi ghee in a pan. Add in peppercorns, cardamoms, cloves, cinnamon, bay leaves and shahjeera. Stir over medium heat till the cardamoms begin to change colour. Add in the boiled onion paste and stir-fry till the ghee floats to top. Add in ginger paste and garlic paste and stir-fry until specks of ghee begin to appear on the surface. Add in the curd mix and stir-fry till specks of ghee begin to appear on the surface. Add in almond paste and mawa, and stir-fry till ghee floats on top. Add in stock and bring it to a boil. Lower the heat and simmer, stirring occasionally, till reduced by a quarter. Remove and pass the gravy through a fine-mesh soup strainer into a separate pan. Return the gravy to heat. Add in the seared chicken and bring it to a boil. Lower the heat and simmer, stirring occasionally, till the chicken is cooked and the sauce is quite thick. Add in cardamom pwdr and rose petal pwdr. Stir well.
- Sprinkle lemon juice, stir and remove from heat. Adjust the seasoning
- To serve: Arrange two breast pcs on each of the four individual plates. Pour the sauce over and garnish with pistachio slivers. Cover with silver varakh and serve with baakarkhaani.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 595g | |
| Recipe makes 4 servings | |
| Calories 608 | |
| Calories from Fat 294 | 48% |
| Total Fat 32.78g | 41% |
| Saturated Fat 9.26g | 37% |
| Trans Fat 0.33g | |
| Cholesterol 183mg | 61% |
| Sodium 281mg | 12% |
| Potassium 977mg | 28% |
| Total Carbs 10.54g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.69g | 2% |
| Protein 67.12g | 107% |
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