Tikhi Murgh Bada-Mi (Indian chicken with chili almond sauce) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 package(s) chicken breast |
2 cup(s) chicken stock |
4 green chilies fresh |
1/2 teaspoon(s) garlic paste |
2 slice(s) white bread crusts removed |
2/3 cup(s) almond |
3 tablespoon(s) cilantro chopped |
salt to taste |
2 teaspoon(s) lemon juice |
steamed rice |
Directions:
1. Place chicken in stock and bring to a boil. Simmer until cooked through. Set aside and keep warm.
2. Meanwhile, puree the chilies, garlic paste, bread, almonds, and cilantro in a blender, being sure to add water
3. Transfer this mixture to a heavy pan, add salt, and simmer until well blended and thick
4. To serve, arrange the chicken on a bed of rice, pour the sauce over the top and drizzle with lemon juice
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