Chicken with onion-almond sauce murkarma
2 servings
20 minutes
Chicken in onion-almond sauce murkama is a refined dish with subtle European notes, where simple ingredients create a rich and layered flavor palette. The light sweetness of the onion paste harmonizes with the nutty warmth of almonds, while white pepper and cardamom add a sophisticated spiciness. The dish's history traces back to the desire to enrich classic sauce recipes with new flavor accents, combining the creaminess of dairy with the depth of spices. It is perfect for a cozy dinner or festive table, revealing its taste when paired with fresh herbs and vegetables. Each serving is tender chicken fillet enveloped in a velvety aromatic sauce that makes this recipe a true gastronomic delight.
1
Cut the chicken fillet into pieces.
- Chicken fillet: 300 g
2
Peel and chop the ginger and garlic. Grind the almonds in a blender until fine crumbs.
- Ginger: 1 tablespoon
- Garlic: 2 cloves
- Ground almonds: 50 g
3
Peel the onion and boil until soft, then cool and blend into a paste.
- Onion: 1 head
4
Heat vegetable oil in a pan, sauté garlic and ginger until golden, add chicken pieces, season with salt, and fry while stirring.
- Garlic: 2 cloves
- Ginger: 1 tablespoon
- Chicken fillet: 300 g
5
Add onion paste, reduce the heat, and cook for about 5 minutes.
- Onion: 1 head
6
Then add the almonds, stir, and continue cooking for another 5 minutes.
- Ground almonds: 50 g
7
Sprinkle with white pepper and cardamom, pour in the cream, mix and heat without letting the cream boil.
- Ground white pepper: 0.5 teaspoon
- Ground cardamom: 0.5 teaspoon
- Cream: 100 ml
8
Serve the chicken with murgh curry sauce on plates and garnish with sweet pepper and herbs.
- Coriander: to taste