Chicken With Cilantro And Almonds Recipe

Name: Chicken With Cilantro And Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken thighs (bone in, skin on); 1/3 cup blanched almond; 2 onions, peeled and coarsely chopped; 4 garlic cloves, peeled and coarsely chopped; 2 green chilies, stemmed and coarsely chopped (hot or mild to your taste); 1 tablespoon fresh gingerroot, peeled and chopped; 7 tablespoons oil (or ghee); 1 inch cinnamon stick; 1 1/2 tablespoons ground coriander; 1 tablespoon ground cumin; 1/4 teaspoon chili powder; 1/4 teaspoon ground turmeric; 1/4 teaspoon paprika; 1 teaspoon salt; 1 teaspoon ground black pepper; 4 tablespoons fresh cilantro, chopped; 2/3 cup heavy cream

Servings: persons

8 chicken thighs (bone in, skin on)
1/3 cup blanched almond
2 onions, peeled and coarsely chopped
4 garlic cloves, peeled and coarsely chopped
2 green chilies, stemmed and coarsely chopped (hot or mild to your taste)
1 tablespoon fresh gingerroot, peeled and chopped
7 tablespoons oil (or ghee)
1 inch cinnamon stick
1 1/2 tablespoons ground coriander
1 tablespoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon ground turmeric
1/4 teaspoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons fresh cilantro, chopped
2/3 cup heavy cream

1
Grind almonds in a food processor. Put in bowl and set aside.
2
Add onions, garlic, chiles and ginger to food processor and finely chopped, but not pureed.
3
Heat oil in a Dutch oven over medium heat and add onion mixture and cinnamon stick. Stir until onions are lightly browned. Add chicken thighs to pan and fry, turning constantly, for 10 minutes, or until golden on all sides.
4
Add coriander, cumin, chili powder, turmeric, paprika, salt and pepper to pan and stir with the chicken for about 3 minutes. Add 1/3 cup water, stirring chicken for another 5 minutes over medium heat. Add another 2/3 cup water and bring to a boil. Reduce heat, cover pan and simmer 20 minutes.
5
Add three-quarters of the cilantro to the chicken and stir.
6
Mix the almonds with 1/2 cup of the cream stir to form to a smooth paste. Add to the chicken, stir well and cook until heated through. Just before serving, remove cinnamon stick and stir in remaining cream and sprinkle with remaining cilantro.

1092

kcal

Calories

Fat

Carbs

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 8 chicken thighs (bone in, skin on), 1/3 cup blanched almond, 2 onions, peeled and coarsely chopped, 4 garlic cloves, peeled and coarsely chopped, and more.

Yes, Chicken With Cilantro And Almonds 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 With Cilantro And Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions