{"id":3572,"date":"2010-03-08T13:14:34","date_gmt":"2010-03-08T18:14:34","guid":{"rendered":"http:\/\/thasneen.com\/cooking\/?p=3572"},"modified":"2015-02-15T18:10:47","modified_gmt":"2015-02-15T23:10:47","slug":"browned-spicy-almond-chicken","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/browned-spicy-almond-chicken\/","title":{"rendered":"Browned Spicy Almond Chicken"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3574 size-full\" title=\"Browned almond chicken on a bed of Basmati rice\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/browned-almond-chicken-on-a-bed-of-basmati-rice.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/browned-almond-chicken-on-a-bed-of-basmati-rice.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/browned-almond-chicken-on-a-bed-of-basmati-rice-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/Almong-Chicken-with-Basmati-Rice.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3575\" title=\"Almond Rice Chicken \" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/Almong-Chicken-with-Basmati-Rice.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/Almong-Chicken-with-Basmati-Rice.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/Almong-Chicken-with-Basmati-Rice-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<p>A successful sunday cooking experimentation which made my day worthy&#8230;<\/p>\n<p>Whenever I get into the kitchen to whip up lunch or dinner, I feel like I am a novice in cooking. I cannot think of a single day when I actually would have entered the kitchen with the pro feeling. Initially, I was a real novice and as I got better, I was hoping that this feeling would fade way after a while. But it hasn&#8217;t yet changed a bit, I still feel the same. Honestly, this is the worst feeling ever.<\/p>\n<p>So this is what happens the moment I enter the kitchen:<\/p>\n<p>As a novice I enter the kitchen, I wander around cluelessly for a while. I open the pantry and refrigerator at least ten times. I even stare at certain veggies or fruits or other ingredients a few times, something triggers my brain, my hands and legs seems to co-operate together. I get into action, I witness myself involved in sauteing, stirring, flipping and frying; at this point I act and feel like a pro. Finally, a spectacular dish would jump out of the cooking pan, now comes my favorite part: plating the food I&#8217;ve made and the verdict made by my hubby and my taste buds. If they approve, the-novice-feeling vanishes at once. This repeats all over again the next day&#8230;<\/p>\n<p>All of the above things happened yesterday too when I entered the kitchen to whip up lunch, it was already 3 pm so I should rather call it &#8220;cooking for linner&#8221;. And I came out with a delicious Almond chicken. I was hoping to save any leftover for next day lunch, but there wasn&#8217;t any leftover it got finished so fast. Do I have to say any more to prove how this dish tasted?<\/p>\n<p><strong>Browned Spicy Almond Chicken:<\/strong><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3576 size-full\" title=\"Browned_Almond chicken\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/browned_almond-chicken.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/browned_almond-chicken.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/browned_almond-chicken-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/>Ingredient<\/strong><\/p>\n<ul>\n<li>Chicken breast, boneless, diced-\u00a03 breasts<\/li>\n<li>Black Cumin seeds- 1tsp<\/li>\n<li>Red pearl onions or small red onions, cut lengthwise- 15<\/li>\n<li>Ginger-garlic paste- 1tsp<\/li>\n<li>Turmeric powder- 1\/4 tsp<\/li>\n<li>Ground pepper- 1\/2 tsp<\/li>\n<li>Cilantro, chopped- 1\/4 cup<\/li>\n<li>Salt- to taste<\/li>\n<li>Oil- 3 tbsp<\/li>\n<\/ul>\n<p><strong>To make into a coarse paste:<\/strong><\/p>\n<ul>\n<li>Whole cardamom- 3<\/li>\n<li>Whole cloves-2<\/li>\n<li>Cinnamon stick- 2 inch<\/li>\n<li>Dry Red chili- 3<\/li>\n<li>Ground fennel- 2 tsp<\/li>\n<li>Almonds, sliced- 1\/2 cup<\/li>\n<li>Water- enough to make a paste<\/li>\n<\/ul>\n<p><strong>Instruction:<\/strong><\/p>\n<ul>\n<li>In a blender, blend the above mentioned ingredients to make into a coarse paste with enough water, may be 3 tbsp or so and keep aside.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/to-grind.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3577\" title=\"to grind\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/to-grind.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/to-grind.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/to-grind-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/ground-almonds.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3578\" title=\"ground almonds\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/ground-almonds.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/ground-almonds.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/ground-almonds-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Heat a wide non-stick pan over medium heat, add oil and add black cumin seeds to it and saute.<\/li>\n<li>Add chopped red pearl onions along with salt and saute till it gets slightly browned.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/sauteing-small-onions.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3579\" title=\"sauteing small onions\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/sauteing-small-onions.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/sauteing-small-onions.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/sauteing-small-onions-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Add ginger-garlic paste and saute till the raw smell goes away.<\/li>\n<li>Add turmeric powder to this and saute for a minute.<\/li>\n<li>Now, add the coarse almond paste to the browned onion, also rinse the blender with little water and pour the water into the pan, saute till the oil starts to ooze out of this mixture.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/cooking-almond-paste.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3580\" title=\"cooking almond paste\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/cooking-almond-paste.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/cooking-almond-paste.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/cooking-almond-paste-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Add chicken and cover the pan with its lid and let the chicken cook in its own water.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/almond-chicken-in-the-making.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3583\" title=\"almond chicken in the making\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/almond-chicken-in-the-making.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/almond-chicken-in-the-making.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/almond-chicken-in-the-making-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>When the chicken has cooked well, remove the lid and stir fry till the chicken gets browned and all the water evaporates.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/cooking-almond-chicken2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3584\" title=\"cooking almond chicken\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/cooking-almond-chicken2.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/cooking-almond-chicken2.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/cooking-almond-chicken2-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Add chopped cilantro, ground pepper and salt, stir fry for some more time.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/browned-almond-chicken.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3585\" title=\"browned almond chicken\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/browned-almond-chicken.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/browned-almond-chicken.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/browned-almond-chicken-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>This is a dry dish so there won&#8217;t be any gravy, however this dry dish will not disappoint you.<\/li>\n<li>Adjust the spice level by increasing or reducing the amount of ground pepper accordingly.<\/li>\n<li>Serve with Plain Basmati rice and Raita.<\/li>\n<\/ul>\n<p><strong>Almond chicken stir fried with Basmati Rice:<\/strong><\/p>\n<p><strong><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/almond-rice-chicken.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3586\" title=\"almond rice chicken\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/almond-rice-chicken.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/almond-rice-chicken.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/almond-rice-chicken-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><br \/>\n<\/strong><\/p>\n<ul>\n<li>Transfer the chicken to a separate dish.<\/li>\n<li>In the same pan used for cooking chicken (without washing it, as it has all the yummy flavors from the chicken buried in it) combine the chicken and rice depending upon how much you need and stir fry it for 2 minutes.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/almond-chicken-with-rice.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3587\" title=\"almond chicken with rice\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/almond-chicken-with-rice.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/almond-chicken-with-rice.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/almond-chicken-with-rice-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Serve this with Raita.<\/li>\n<\/ul>\n<p><strong>Tips:<\/strong><\/p>\n<ul>\n<li>Make sure to brown the chicken after cooking it, this enhances the taste of the chicken.<\/li>\n<li>You could also increase the amount of almonds for more nutty flavor according to your wish.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/browned-almond-chicken-on-a-bed-of-rice.jpg\" \/>\n<div class=\"item ERName\">Browned Spicy Almond Chicken<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Chicken breast, boneless, diced- 3 breasts<\/li>\n<li class=\"ingredient\">Black Cumin seeds- 1tsp<\/li>\n<li class=\"ingredient\">Red pearl onions or small red onions, cut lengthwise- 15<\/li>\n<li class=\"ingredient\">Ginger-garlic paste- 1tsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Ground pepper- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 1\/4 cup<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<li class=\"ingredient\">Oil- 3 tbsp<\/li>\n<li class=\"ERSeparator\">[b]To make into a coarse paste[\/b]<\/li>\n<li class=\"ingredient\">Whole cardamom- 3<\/li>\n<li class=\"ingredient\">Whole cloves-2<\/li>\n<li class=\"ingredient\">Cinnamon stick- 2 inch<\/li>\n<li class=\"ingredient\">Dry Red chili- 3<\/li>\n<li class=\"ingredient\">Ground fennel- 2 tsp<\/li>\n<li class=\"ingredient\">Almonds, sliced- 1\/2 cup<\/li>\n<li class=\"ingredient\">Water- enough to make a paste<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a blender, blend the above mentioned ingredients to make into a coarse paste with enough water, may be 3 tbsp or so and keep aside.<\/li>\n<li class=\"instruction\">Heat a wide non-stick pan over medium heat, add oil and add black cumin seeds to it and saute.<\/li>\n<li class=\"instruction\">Add chopped red pearl onions along with salt and saute till it gets slightly browned.<\/li>\n<li class=\"instruction\">Add ginger-garlic paste and saute till the raw smell goes away.<\/li>\n<li class=\"instruction\">Add turmeric powder to this and saute for a minute.<\/li>\n<li class=\"instruction\">Now, add the coarse almond paste to the browned onion, also rinse the blender with little water and pour the water into the pan, saute till the oil starts to ooze out of this mixture.<\/li>\n<li class=\"instruction\">Add chicken and cover the pan with its lid and let the chicken cook in its own water.<\/li>\n<li class=\"instruction\">When the chicken has cooked well, remove the lid and stir fry till the chicken gets browned and all the water evaporates.<\/li>\n<li class=\"instruction\">Add chopped cilantro, ground pepper and salt, stir fry for some more time.<\/li>\n<li class=\"instruction\">This is a dry dish so there won&#8217;t be any gravy, however this dry dish will not disappoint you.<\/li>\n<li class=\"instruction\">Adjust the spice level by increasing or reducing the amount of ground pepper accordingly.<\/li>\n<li class=\"instruction\">Serve with Plain Basmati rice and Raita.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Almond chicken stir fried with Basmati Rice[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Transfer the chicken to a separate dish.<\/li>\n<li class=\"instruction\">In the same pan used for cooking chicken (without washing it, as it has all the yummy flavors from the chicken buried in it) combine the chicken and rice depending upon how much you need and stir fry it for 2 minutes.<\/li>\n<li class=\"instruction\">Serve this with Raita.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">Make sure to brown the chicken after cooking it, this enhances the taste of the chicken.[br] You could also increase the amount of almonds for more nutty flavor according to your wish.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2925<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A successful sunday cooking experimentation which made my day worthy&#8230; Whenever I get into the kitchen to whip up lunch or dinner, I feel like I am a novice in cooking. I cannot think of a single day when I actually would have entered the kitchen with the pro feeling. Initially, I was a real &hellip; <\/p>\n","protected":false},"author":1,"featured_media":3574,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[338,408,421,877,27,91,81],"tags":[127,217,5,992,43],"class_list":["post-3572","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-almond-by-ingredient","category-chicken-by-ingredient","category-fusion","category-high-proteinlow-carb","category-indian-cuisine","category-main-dish-for-lunch-or-dinner","category-rice-dishes","tag-almond","tag-almond-chicken","tag-chicken","tag-rice","tag-stir-fry"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/3572","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=3572"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/3572\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/3574"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=3572"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=3572"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=3572"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}