Chicken Almond Steaks
With a few simple steps you can give these as a main course with a great ” crunch “
For the batter, mix together, egg, 1 tsp of salt, ½ tsp of red chilli powder, lemon juice and ginger-garlic paste (5 tsp). Flatten out each escalope with a steak hammer and coat with the prepared batter. Refrigerate for 15 minutes
Heat oil in a pan and shallow fry the chicken pieces until golden brown on both sides.Remove from heat, drain excess oil and keep aside.
For the gravy, grind the almonds to a fine past and blend with yoghurt.
Heat oil and butter in a pan, add ginger-garlic paste and sauté for a few seconds. Add yoghurt and sauté, stir in the remaining salt and red chilli powder along with white pepper powder and cook for a few seconds.
Stir in onion paste, tomato purée, cream and sauté for 8-10 minutes. Add chicken pieces to the gravy and cook on low heat till the pieces are tender and the curry reduces to half.
Remove the chicken pieces from the gravy and place on a serving platter, pour the gravy on top. Sprinkle garam masala and drizzle cream. Serve hot, garnished with slivered almonds.