White Almond Chicken: Simple Iftar Recipes from Aalia's Kitchen | Ramadan at Home
Channel: Muslim Community Center - MCC East Bay
Date: 2020-04-27

Sr. Aalia Muzaffar has been passionate about cooking wholesome, tasty food since she was a child.

She shares her passion virtually this holy month by demonstrating Iftar meals that are nutritious and delicious, but also quick so you can spend less time in the kitchen and more time on your spiritual development this Ramadan.
 
- April 27: White almond chicken & white badami chicken
- May 4: Chicken pakora & chicken fritters https://youtu.be/fDCke_NMOG8
- May 11: Chicken pulao
- May 18: Potato cheese balls

- Full recipes at http://mcceastbay.org/recipes
- More Sr. Aalia: http://mcceastbay.org/aalia
- More Thriving in Place Webinars in Ramadan '20: http://mcceastbay.org/ramadan-webinars
- Watch Ramadan 2020 online reflections at http://mcceastbay.org/reflections
- Watch more '20 Ramadan lectures & sermons: http://mcceastbay.org/ramadan-reminders

Sr. Aalia Muzaffar has been passionate about cooking wholesome, tasty food since a child. She video blogs about her favorite recipes on her YouTube channel Aalia’s Kitchen. She loves to teach simple recipes and techniques to community members who are reticent about trying their hand in the kitchen. Subscribe to Sr. Aalia's YouTube channel at http://mcceastbay.org/aalia-kitchen

This session was delivered via the Muslim Community Center - East Bay (MCC East Bay) in Pleasanton, California on April 26, 2020.

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White Badami chicken
Ingredients

Chicken.                             Half kg cut into small cubes
Oil                                       half cup
Onion.                                 One small sliced 
Yoghurt.                              One cup
Almonds.                           18 (soaked in half cup of water for 15 mins 
                                          then boil for one minute in a microwave and peel it)
Water                                   half cup
Heavy whipping cream.        Half cup
Ginger paste.                       1 tbsp
Garlic paste.                         1 tbsp 
Curry leaves.                        8 
Chili flakes.                            1 tbsp(according to your own taste) 
Salt.                                        1 tbsp( according to your own taste)
White cumin seeds.              1 tbsp
Green chili.                             One cut into lengthwise for garnishing 
 
Method:
 
- Take oil in a nonstick pot and add sliced onions.Fry till it’s light  brown and take out the onions and save the oil.
- Blend yoghurt,fried onions and soaked and peeled almonds altogether.
- Add green cardamom and white cumin seeds in the same oil and let it crackle.
- Add ginger garlic paste and sauté it.
- Add chicken and salt and fry for 5 to 7 minutes.
- Add blended paste and half cup water at this stage and let it cook for 5-7 minutes on medium flame.
- Add chili flakes and curry leaves and cook  for 10 more mins .
- Add cream and cook it on low flame till chicken get tender.
- Enjoy in Dinner.