Akhrot Murgh Indian Walnut Chicken
Savor the rich and nutty flavors of Akhrot Murgh, also known as Indian Walnut Chicken, a gourmet delicacy that beautifully combines the warmth of Indian spices with the subtle creaminess of walnuts. This dish features succulent chicken simmered in a luscious gravy made with roasted walnut powder, tangy yogurt, and aromatic spices like garam masala, coriander, and turmeric. The slow-cooked method ensures tender, flavorful meat infused with earthy undertones, while a final sprinkle of fresh cilantro adds a refreshing finish. Perfectly paired with naan, roti, or steamed rice, this recipe is ideal for indulgent dinners or festive occasions. With just 20 minutes of prep time and approachable ingredients like onions, tomatoes, and green chilies, Akhrot Murgh brings a touch of restaurant-quality elegance to your home kitchen.
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Recipe Information
Ingredients
- 500 grams Chicken
- 100 grams Walnuts
- 2 medium Onions
- 2 medium Tomatoes
- 4 cloves Garlic
- 1 inch Ginger
- 100 grams Yogurt
- 2 Green chilies
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 3 tablespoons Oil or ghee
- 200 milliliters Water
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
Start by roasting the walnuts in a dry pan on medium heat for 3-4 minutes until fragrant. Let them cool, then grind them into a fine powder using a blender or food processor.
In a large bowl, marinate the chicken with yogurt, turmeric powder, red chili powder, and salt. Set aside for 15-20 minutes.
Finely chop the onions, tomatoes, garlic, ginger, and green chilies. Set aside.
Heat oil or ghee in a deep pan or kadhai over medium heat. Add the chopped onions and sauté until golden brown.
Add garlic, ginger, and green chilies to the pan. Sauté for 1-2 minutes until fragrant.
Add the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture, about 5-7 minutes.
Stir in the coriander powder and mix well.
Add the marinated chicken to the pan. Cook on medium heat for 5-7 minutes, stirring occasionally, until the chicken begins to brown slightly.
Add the ground walnut powder and mix thoroughly to coat the chicken with the walnut paste.
Pour in water, and stir well to combine. Cover the pan and let it simmer on low heat for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the gravy thickens.
Once the chicken is tender and the gravy reaches your desired consistency, stir in the garam masala and cook for another 2 minutes.
Garnish with freshly chopped cilantro and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 52.2 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 4202 mg | 183% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 34.2 g | ||
| Protein | 162.4 g | 325% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 519 mg | 40% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3616 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
