What is the name of this Indian dish?!
This is a chicken dish, served in a yogurt sauce that is very bright green almost neon in colour!. I remember that it tasted of ginger, cinnamon, mild curry and there were raisins/almonds floating about atop a crown of white rice!. A name or recipe would be greatly appreciated!. Thanks!.Www@FoodAQ@Com
Answers:
it is called beryani chicken
There is also beryani meat
the rice in this dish is called basmatiWww@FoodAQ@Com
There is also beryani meat
the rice in this dish is called basmatiWww@FoodAQ@Com
It sounds like Green Chicken Korma
Green Chicken Korma
(adapted from 50 Great Curries of India by Camellia Panjabi)
1/2 C almond meal
2 medium onions, chopped
1 large handful fresh cilantro leaves
1/4 C fresh mint leaves
2 fresh green jalapenos
3/4 C chicken stock
1 dried bay leaf
3 green cardamom pods
A 2″ cinnamon stick
1″ piece of fresh ginger, peeled and finely chopped
2 large cloves garlic, finely chopped
1 lb!. chicken breast, cut into bite-sized pieces
1/2 tsp ground coriander
1/4 tsp ground cumin
1/2 tsp sugar
1 tsp freshly squeezed lime juice
2 tbsp heavy cream
1/4 tsp ground mace
Butter and oil for frying
Salt to taste
Fry the onions in 1 tbsp olive oil and 1 tbsp butter over medium heat until dark brown, but not burnt!. When they’re done, throw them in a blender along with the cilantro, mint, jalapenos, almond meal, and 1/4 C chicken stock!. (Note: You can alter the spiciness to taste by removing some or all of the ribs and seeds from the jalapenos before blending the rest in!.) Puree!.
In that same pan, add another 1 tbsp olive oil over low heat, and saute the bay leaf, cardamom pods, cinnamon, ginger, and garlic until they start to smell just wonderful!. Raise the heat to medium, add the chicken pieces, and continue to saute for another 5 minutes or so, or until seared on all sides!. Add the coriander and cumin, and saute another 2 minutes!. Add the green puree, and saute for yet another 2 minutes!.
Add the salt, sugar, lime juice, and 1/2 C chicken stock!. Bring to a boil, then lower the heat and simmer until the chicken is cooked!. Stir in the heavy cream!.
Heat about 1/2 tbsp olive oil in a separate small pan or, ideally, in a metal ladle, and stir in the ground mace as the oil heats!. Give it about 10 seconds, then stir the mace oil into the korma!.
There is no yoghurt in that one though, but it ahs a green sauceWww@FoodAQ@Com
Green Chicken Korma
(adapted from 50 Great Curries of India by Camellia Panjabi)
1/2 C almond meal
2 medium onions, chopped
1 large handful fresh cilantro leaves
1/4 C fresh mint leaves
2 fresh green jalapenos
3/4 C chicken stock
1 dried bay leaf
3 green cardamom pods
A 2″ cinnamon stick
1″ piece of fresh ginger, peeled and finely chopped
2 large cloves garlic, finely chopped
1 lb!. chicken breast, cut into bite-sized pieces
1/2 tsp ground coriander
1/4 tsp ground cumin
1/2 tsp sugar
1 tsp freshly squeezed lime juice
2 tbsp heavy cream
1/4 tsp ground mace
Butter and oil for frying
Salt to taste
Fry the onions in 1 tbsp olive oil and 1 tbsp butter over medium heat until dark brown, but not burnt!. When they’re done, throw them in a blender along with the cilantro, mint, jalapenos, almond meal, and 1/4 C chicken stock!. (Note: You can alter the spiciness to taste by removing some or all of the ribs and seeds from the jalapenos before blending the rest in!.) Puree!.
In that same pan, add another 1 tbsp olive oil over low heat, and saute the bay leaf, cardamom pods, cinnamon, ginger, and garlic until they start to smell just wonderful!. Raise the heat to medium, add the chicken pieces, and continue to saute for another 5 minutes or so, or until seared on all sides!. Add the coriander and cumin, and saute another 2 minutes!. Add the green puree, and saute for yet another 2 minutes!.
Add the salt, sugar, lime juice, and 1/2 C chicken stock!. Bring to a boil, then lower the heat and simmer until the chicken is cooked!. Stir in the heavy cream!.
Heat about 1/2 tbsp olive oil in a separate small pan or, ideally, in a metal ladle, and stir in the ground mace as the oil heats!. Give it about 10 seconds, then stir the mace oil into the korma!.
There is no yoghurt in that one though, but it ahs a green sauceWww@FoodAQ@Com
I think it's Dhania Chicken served with a basic pulao!. Dhania is coriander or cilantro!. Pudina is mint!. So the combination of both cilantro & mint leaves gives you that bright lush green color!. This particular recipe sounds exactly like what you are describing:
http://www!.indiazen!.com/view/Recipes/Chi!.!.!.
http://www!.punjabilok!.com/rasoi/recipes_!.!.!.Www@FoodAQ@Com
http://www!.indiazen!.com/view/Recipes/Chi!.!.!.
http://www!.punjabilok!.com/rasoi/recipes_!.!.!.Www@FoodAQ@Com