Quite an unusual combo it is, but this akhrot murgi is something that we go back quite often. Made this during Puja 2020 with help from the blog guiltfree from my friend Pritha. I had some walnut sitting in my pantry for some time and while going through Pritha’s blog to get some idea of what to cook, I have decided on this, since rest of the ingredients are already available. Really enjoyed the dish with some plain pulao.
Ingredients for Akhrot Murgi
- Chicken – 1 kg
- Walnut – 3/4 cup
- Onion – 3, make a paste
- Ginger Paste -1 tbsp
- Garlic Paste – 1 tbsp
- Tomato – 2
- Curd – 2 tbsp, actual recipe calls for more curd, my husband doesnot like the sour taste, hence adjusted.
- Green chili – 5-6
- Cumin Powder, Coriander Powder, Kashmiri chili powder, Salt
- Oil and Ghee for cooking
- Milk – Half cup
How to make Akhrot Murgi
Marinate the chicken pieces with Curd, ginger paste, half of the garlic paste and 1 tsp of cumin powder. Keep overnight in the fridge.
Dry roast the walnut in a tawa and when it is cool, grind it to a powder.
Heat oil in a pan. Then add the onion paste along with remaining garlic and fry over medium heat.
Next goes the green chili ( as per taste) along with chopped tomatoes. Keep stirring.
Add some more cumin powder, coriander powder, red chilli powder and salt. Also add 1 tbsp of ground walnut to it. Fry the masala for 2 more minutes.
Next add the marinated chicken pieces into the masala. Fry till oil comes out of the masalas.
Add a cup of hot water and cook covered till the chicken is cooked through.
Your pan will look like this after around 10-12 minutes of cooking.
Mix the rest of the ground walnut to with the milk and add the mixture to the pan. Stir well and cook for 5 more minutes.
Adjust the seasoning and then serve the akhrot murgi with fried rice, pulao, roti or naan.