Badami Chicken

Method

1. Keep the chicken breasts on a plate, make incisions on them, add salt, turmeric powder, chilli powder and ½ tsp garam masala powder, rub well and set aside to marinate for 15 minutes.
2. Dry roast cinnamon, green cardamoms and peppercorns in a non-stick pan till fragrant.
3. Slice ginger thinly and add to the pan along with garlic and roast. Add olive oil and saute for a minute.
4. Place the marinated chicken breasts in the pan, add coriander sprigs. Cover and cook for a minute.
5. Add almond milk, cover and cook for 5-6 minutes. Add salt and lemon juice, cover and cook for 2 minutes.
6. Transfer the chicken breasts on the worktop leaving the remaining liquid in the pan itself.
7. Slice carrot thinly and add to the pan and cook till the liquid reduces to a sauce.
8. To make the chutney, put fresh coriander, salt, lemon juice and olive oil in a blender jar and blend to a smooth paste. Transfer into a bowl.
9. Slice chicken breasts thickly.
10. Transfer the carrots onto a serving platter. Top with sliced chicken and strain the sauce over it.
11. Drizzle some of the ground chutney, garnish with micro greens and sprinkle some garam masala powder on top. Serve immediately.

Additional Tips and Tricks