Rinse chicken and pat dry. Set aside. In a bowl, mix together yogurt and sour cream. Set aside. Place almonds, onion, garlic, gingerroot, jalapeño peppers, TANDOORI BOMBAY BLEND and water in a food processor or blender and process or blend until almost smooth. Heat 2 Tbsp oil in a large deep frying pan. Add the processed almond mixture. Stir and fry for 5 minutes until lightly browned. Stir the almond mixture into the bowl with the yogurt and sour cream. Set aside. Place 2 Tbsp more oil in frying pan and brown chicken on both sides. Pour Tandoori Almond Sauce over chicken. Bring to a gentle boil. Reduce heat and simmer, covered, for 35 to 45 minutes, until chicken is tender. Transfer chicken to a serving platter and spoon some sauce on top. Sprinkle with paprika and chopped parsley. Serve the rest of the sauce in a gravy boat to pour over Basmati Rice or Benares Pilao.

CHICKEN IN TANDOORI ALMOND SAUCE

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Category

Poultry

TANDOORI BOMBAY BLEND

Servings

Makes 4 servings

Author

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Makes 4 servings
  • 3 to 3 1/2 lb chicken pieces
  • 1 cup plain yogurt
  • 1/4 cup sour cream
  • 1/2 cup blanched almonds
  • 1 medium onion, diced
  • 3 cloves garlic, chopped
  • 1/2 to 1 Tbsp finely chopped fresh gingerroot
  • 1 to2 fresh jalapeño peppers, seeded
  • 2 tsp SPICE BAZAAR TANDOORI BOMBAY BLEND
  • 1/4 cup water
  • 1/4 cup oil, divided
  • Paprika and chopped parsley for garnish
  • 1 recipe Basmati Rice (page 38) or Benares Pilao (page 41)