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Almond Chicken Breast

Following the recipes of Almond Chicken Breast which ingredients and cooking method is given bellow. chicken recipes, chicken roast recipe, chicken recipes pakistani, chicken recipes urdu, chicken recipes hindi, murgh hyderabadi, hyderabadi chicken in urdu, chicken biryani hyderabadi style, chicken biryani hyderabadi in hindi.



Chicken---preferably breast pieceslemon juice---3 tbsp
Ginger---1 tbsp
Garlic --1 tbsp
Red chilli---1 tsp, whole
Cumin---1 tsp
Oil ---3 tbsp
Salt---to taste
Coriander---1 tbsp, thinly chopped
chicken recipe in urdu
For paste
Oil ---1 tbsp
Onion---1, small and thinly chopped
Tomatoes---3 thinly chopped
Ginger /garlic paste---1 tsp
Salt ---to taste
Fresh coconut---2 tbsp
Almond---2 tbsp, roasted
Coriander---1 tsps, chopped
Red chilli---1 tsp, crushed
Cumin---1 tsp, crushed
Lemon juice--2 tbsp


Heat oil and fry onions till soften. Then add tomatoes and cover and cook. Roast almonds, coconut, coriander and cumin.

Grind ginger/garlic and lemon juice and add in tomato paste. Cook until oil separates. Wash chicken and drain, mix all the ingredients except tomato paste and marinate for an hour.

In a frying pan, add chicken pieces and toasts on low heat till water evaporates and chicken is golden from both sides. Add tomato paste and cover and cook on low heat for 10 minutes. Garnish and serve.

Murgh Hyderabadi


Chicken--1/2 kg, medium sized pieces
Red chilli--1/4 tsp, crushed
Onion--2, medium and chopped thinly
Ginger/garlic paste-1 tbsp
Red chilli powder--1/4 tsp
Turmeric--1/2 tsp
Yoghurt- 1 cup
Curry leaves-6
White cumin--1 tsp
Black pepper--1 tsp
Black pepper--1 tsp
Oil--1/2 cup
Sesame seeds--1/2 tbsp, roasted and ground
Vetiver--1/2 tbsp, roasted and ground
Coconut--1/2 tsp, roasted and ground
Green chillies--4, thinly chopped
Coriander--1 tbsp
Garam masala--1 tbsp
Garam masal--1 tbsp
Peanuts--1/4 cup, roasted


Heat oil in a sauce pan. Fry onions till brown. Add chicken, ginger/garlic paste, garam masala and roast for a while.

Now add all the ingredients except tamarind juice, coriander and green chillies and a little water for the chicken to tenderize. In the end, add the remaining ingredients.

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