Today, from the Nadormagazine, we bring you an elegant Gulf-style creamy chicken recipe. This modern dish combines the smoothness of cream with the rich flavors characteristic of Gulf cuisine. It stands out for its creamy texture and balanced taste, enhanced by mild spices that complement the chicken without overpowering it. This easy and quick recipe is perfect for Ramadan iftar and is usually served with white rice or pasta.
Cooking Time: 40 minutes
Serves: 5 people
Ingredients:
Chicken: 1 kg (cut into medium pieces)
Onion: 2 medium, chopped
Cashews: ¼ cup (raw)
Water: ½ cup (for grinding cashews)
Vegetable oil: as needed
Cinnamon stick: 1
Cardamom pods: 3
Cloves: 3
Bay leaves: 2
Garlic: 5 cloves, crushed
Fresh ginger: 1 tbsp
Paprika: 2 tbsp
Chili powder: 1 tbsp (adjust to taste)
Ground coriander: 1 tbsp
Ground cumin: 1 tbsp
Turmeric: 1 tsp
Salt: to taste
Yogurt: 1 cup
Cooking cream: 1 cup
Hot water: 4 cups
Fresh coriander: ¼ cup, chopped
Instructions:
In a deep pan over medium heat, heat an appropriate amount of vegetable oil.
Add the chopped onion and sauté until caramelized to a golden brown. Remove from the pan and place in a food processor.
Add cashews and ½ cup of water to the fried onions, and blend until smooth. Set aside.
In the same pan, add the cinnamon, cardamom, cloves, and bay leaves. Then add garlic and ginger and sauté until fragrant.
Add the chicken pieces and stir with the spices until lightly browned.
Add paprika, chili powder, coriander, cumin, turmeric, and salt. Mix well so the chicken is evenly coated with the spices.
Gradually stir in yogurt and cooking cream, then add the onion-cashew paste and mix thoroughly.
Pour in 4 cups of hot water, cover, and cook over medium heat for 30 minutes or until the chicken is fully cooked and tender.
Finally, add the fresh coriander, stir gently, remove from heat, and serve hot.
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