This mild and delicious Indian-influenced chicken dish is finished with ground almonds, thick cream and fresh cilantro.
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I made this tonight and boy was it a hit in my family! I love the almonds in it...the flavors are wonderful too. Thanks for the great recipe, as well as the comment above about substituting Tofu for chicken - I'll try that one next time. I LOVE Rouxbe! :)
The chicken was likely just over cooked slightly. Chicken breasts become stringy and start to dry out if even slightly over cooked. You could also try brining the chicken if you like. This recipe would even be good with chicken thighs, which have more fat and connective tissue, which equals more taste.
After watching the poultry fundamentals I understood the stringy chicken problem and using chicken thighs is not a bad idea at all but what about the chicken flavor it didn't seem to have the flavor of the spices any ideas ? maybe I should try and rub the spices on the chicken then cook it !?
Try using only chicken tenderloins they also work great in the chicken parm. I must confess, I didn't realize a chicken had a tenderloin until I watched the poultry session on Rouxbe. You can purchase a package of tenderloins at Walmart. They come about 6 to a package.
Chicken tenderloins are really nice to eat. Here's a good tip (not necessary though) to make them even nicer to eat.
Thanks Joe and you are correct one must remove the silver.
You guys are great, I love this website! Just gave your site info to the Culinary teacher at our local high school; not to mention telling every good cook I know how cool this site is. Keep up the good work.
I think yogurt would be a nice substitute for the cream. Just make sure to use a full fat yogurt or even drain the yogurt through cheesecloth overnight to get rid of excess water. You are correct, yogurt that is brought to a boil could potentially curdle, so it's best to add it and just heat the dish through. Try it out and let us know how you like it!
Love the way you grilled and twisted them! Very innovative! To update you, now there are 100s of flavours in papads available and they are also made out of many more ingredients other than lentil. Tough to choose, so I pick up a different flavour everytime.
I wouldn't know WHERE to purchase them up in Montreal, let alone here in NYC. It seems simple enough; I use to make manicotti crepes with my mom growing up so...it doesn't seem much different, except these will end up crisp, yes? I have the grill and will test the recipe, but go to my favorite Indian place here in NYC and see if they will give me a heads up on a recipe first. Sounds like a start. I do not fear my kitchen, we love one another quite a bit hee hee hee.
Merely lentil (or chick pea, black gram, or rice flour) flour, salt and peanut oil, which can be seasoned with chili, cumin, garlic or black pepper. Mix together, let it rest, apportion and roll. Then you can fry or grill. not so hard. I think I might give it a go.
Would love to try this recipe, but I'm allergic to dairy. Anyone have a good non-dairy alternatives for the cream? (Actually would really appreciate any thoughts on this as it comes up often and I generally just abandon such recipes, but this one looks so good.) Thanks much!