Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.

Nutty Chicken Entree Recipe

- Submitted by Dahlia on 13th Nov 2007

(Chicken With Nuts Coating, Nuts Coated Chicken Entree)

Ingredients

  • Boneless Chicken - 1 lb
  • Oil - 2 tbsp
  • Eggs - 2
  • Salt - to taste
  • Nuts - 1/2 Cup ( crushed/ground) almond, cashew nut, walnut etc..

For Marination

  • Turmeric Powder - 1 tsp
  • Ginger-Garlic Paste - 2 tsp
  • Lemon Juice - 2 tsp
  • Garam Masala Powder / Chicken masala - 1/4 tsp
  • Oil - 2 tbsp
  • Chilly Powder - 2 tsp
  • Salt - to taste

Method

  1. Wash the chicken and cut into a thin layer 1 inch thick.
  2. Combine the chicken with marinade ingredients to coat all the sides and keep it in fridge for at least 1 hour. Even overnight marination will be good.
  3. Beat the eggs with a pinch of salt.
  4. Roll the chicken in the egg mixture and coat it with the nuts. Any nuts like almond, cashew nut, walnut etc can be used.
  5. Fry the chicken in oil or bake it. For baking, preheat the oven to 300 degrees Fahrenheit and bake the chicken pieces for approximately 20-25 minutes.
  6. Garnish with parsley and lemon slices.

Serving Suggestion

  • Serve the warm nutty chicken as an entree along with some french fries and steamed vegetables as sides and orange juice

More Chicken Entree Recipes

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Comments (2)

Person   ()
Thank you for the recipe. I tried baking the chicken. It's a quick and healthier method however, because the color of the coat doesn't change, the cooked dish doesn't look appealing. I thought I should try frying it hence forth. I have a doubt with that method. Will it be necessary to cook the chicken partly initially and then coat and cook it again? As most of the times the color of the coat changes to golden brown but the chicken remains uncooked. Hope you could help.
Person   ()
Hi Carol,
Try shallow frying next time. You do not have to pre-cook the chicken. Fry on medium flame so that the chicken cooks through. Have a great day.

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 Published by on and last updated on 2016-01-26.