Nutty Chicken
Steamed green masala chicken, finished crisp with greens and cashews
Equipment
- 1 Pot with a lid
- 1 Butchers knife
- 1 Knife for chopping veggies
- 2 chopping boards one for vegetables and nuts and one for chicken
- 2 mixing bowls
- 1 karahi deep round frying pan
- 1 Ladle
- 2 plates
- 1 strainer
- Blender
- oven or airfryer
Ingredients
- 1 whole baby chicken skin off
Veggies
- 2 cups coriander leaves
- 2 cup s mint leaves
- 4-5 green chillies
- 6 cloves garlic
- 1 cup finely sliced onion Fine slicing of onions helps to crisp the onions perfectly
Nuts and Spices
- 1 cup cup Cashewnut
- 1/2 cup Pistachios
- 1 tsp cumin seeds
- 2 black cardamom
- 8 black peppercorns
- 4 cloves
oils and liquids
- 4 tbsp oil for marinade
- oil for deep frying garnishings quantity depends upon the size of the karahi
- 3 tbsp lemon juice
- 1 jug water
Instructions
Preparing the Chicken
- Clean the whole chicken properly.
- Make slits in the chicken and let it rest in the strainer while you prepare the marinade.
Preparing Marinade
- Wash and roughly chop 1 cup coriander leaves, 1 cup mint leaves and green chillies ( for marinade)
- Soak pistachios and 1/4 cup cashews in 1 cup boiling water. This helps to soften the nuts before we put them in the blender.
- Combine greens, chillies, nuts and all the spices.
- Add lemon juice, 4 tbsp oil and 1 cup water (enough to blend the ingredients together)
- Make a fine paste using the blender.
Granishings
- Chop finely the remaining mint and coriander leaves (set aside for garnishing)
- Chop 3/4 cup cashews in medium size pieces.
- Heat oil in the karahi. Deep fry finely chop mint leaves for few minutes. Take them out on the tissue paper to absorb excess oil. Spread them on the plate. The leaves will crisp once they are cool. Repeat the process with coriander leaves and then chopped cashews one at a time.
- Now deep fry the sliced onions and spread them on a tissue paper. They will also become crisp once cooled.
Cooking Chicken
- Marinate the chicken with the prepared chicken. Ad the paste within the slits and cover the whole chicken properly.you DON'T have to leave it overnight. it can be cooke straightaway after marinating. However it can be left in the fridge for couple of hours if need be as a part of pre preparation. The taste and texture will not be compromised in either way.
- Place the marinated chicken in the pot. Cover with lid and leave it on medium flame. The purpose is to let the chicken and the marinade release liquids which will help in building the steam within the pot.In about few minutes you will see the water release and steam inside the pot. Keep the flame medium. Hold the pot with the handles and shake gently to ensure the chicken is not sticking to the bottom of the pot. Because of it being the whole chicken it won't be possible to turn it over. You just need to be watchful whilst its cooking. Keep pouring the liquid on the sides over the chicken every now and then.
- The chicken should be tender in approximately half an hour to 45 mins.
- Transfer the chicken to on oven tray
- Before serving place the chicken in a preheated oven at 220 degree celsius for 15 mins approximately. Ypu can also use the airfryer for this step.
- The chicken should now have a brown crisp layer at the top.
- Garnish with the prepared garnishings and Serve hot !
Notes
Tips and Suggestios
- The fried garnishings can be stored for a couple of months if stored in separate air tight jars after they are completely cool.
- You can also use medium size cut pieces on bone or boneless chicken thigh or breast pieces for this recipe.
- It can be served with pulao rice, zeera rice, salad or chips