Chicken in Silky Almond Sauce Recipe

Name: Chicken in Silky Almond Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 pieces chicken, skinned; 2 tbsp (30 ml) plus 1/2 cup (125 ml) vegetable oil; 2 (or 3) cups onions, thinly sliced; 1/2 cup (125 ml) blanched slivered almonds; 3 tbsp (45 ml) ground coriander; 1 tsp (5 ml) salt; 2 tbsp (30 ml) chopped fresh ginger; 2 tsp (10 ml) ground cardamom; 2 tsp (10 ml) ground red pepper; 1 tsp (5 ml) ground cumin; 1/2 tsp (2 ml) ground fennel; 2 cups (475 ml) plain yogurt or sour cream; 1 cup (225 ml) water; fresh cilantro for garnish

Servings: persons

16 pieces chicken, skinned
2 tbsp (30 ml) plus 1/2 cup (125 ml) vegetable oil
2 (or 3) cups onions, thinly sliced
1/2 cup (125 ml) blanched slivered almonds
3 tbsp (45 ml) ground coriander
1 tsp (5 ml) salt
2 tbsp (30 ml) chopped fresh ginger
2 tsp (10 ml) ground cardamom
2 tsp (10 ml) ground red pepper
1 tsp (5 ml) ground cumin
1/2 tsp (2 ml) ground fennel
2 cups (475 ml) plain yogurt or sour cream
1 cup (225 ml) water
fresh cilantro for garnish

1
["Heat 2 tbsp (30 ml) oil in large pot or dutch oven over med-high heat.", "Pat chicken dry; add chicken in batches and quickly cook on all sides until no longer pink on outside - but not too brown.", "Remove chicken and set aside in warm place.", "Heat remaining half cup oil in pot and add onions.", "Cook onions for about twelve minutes, stirring constantly, until softened and golden brown.", "Add almonds, coriander, ginger, cardamom, red pepper, cumin, and fennel and cook three to five more minutes.", "Remove mixture from heat.", "Transfer half of onion mixture to food processor or blender; add half of the yogurt of cream (1 cup) and half of the water (half cup) to the onion mix in blender and puree.", "Repeat process with rest of onions, yogurt and water.", "(*you can leave out the pureeing step and leave mixture ""as is"" if you prefer, but pureeing the mixture gives a very nice result)", "Pour sauce back in skillet.", "Add the reserved chicken to sauce and place over med-high heat to bring to boil.", "Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about fourty-five minutes.", "Remove from heat and let stand for about half an hour (this intensifies the flavor - if you can wait that long!)", "Reheat gently and serve with buttered rice and vegetables."]

1093

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 16 pieces chicken, skinned, 2 tbsp (30 ml) plus 1/2 cup (125 ml) vegetable oil, 2 (or 3) cups onions, thinly sliced, 1/2 cup (125 ml) blanched slivered almonds, and more.

Yes, Chicken in Silky Almond Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken in Silky Almond Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions