Ingredients:
- 2 chicken breasts, cut up
- 1 cup oats
- 4 large onions sliced finely
- 2 Tbsp ginger paste
- 2-3 Tbsp garlic paste
- a hand full of almond and cashew nuts each
- corriander leaves
- lemon as needed
- more cashew for garnish
- 3-6 tsp of Haleem Masala or Garam Masala as desired ( I use 3 tsp Garam Masala + 3 tsp Coriander Powder + ¼ tsp turmeric & ¼ tsp black pepper)
- salt and pepper to taste
- Soak almonds in warm water for 10 minutes and then skin them. (1 & 2)
- Soak cashew nuts as well.(1)
- Boil the chicken with ginger and garlic pastes, salt and pepper in enough water to immerse. (3 & 4)
- When cooked, remove chicken from the stock using a strainer or slotted spoon. (5)
- Shred the cooked chicken using your hands and cut them up with kitchen scissors. (6)
- Add the oats to the same stock, adding more water as needed. (7)
- Cook till oats are very tender with ample amount of liquid.(8)
- Return the cooked chicken to the oats. (9)
- Set aside the cooked chicken and oats.
- Finely slice and fry onion,(10) till transparent and remove half (11 &12) and grind along with nuts to a paste.(13)
- Continue to fry the remaining onion till crisp and golden brown. Set aside. (14)
- Fry the cashew for garnish and set aside as well.(15)
- In a non stick pan, add some of the oil used for frying the onion and nuts.
- Heat and stir in the ground nuts and onion mixture. Cook this for a few minutes. (16) (Careful not to burn the paste, sprinkle water to prevent this if needed)
- Then add chicken masala powder or haleem masala powder (17) (ready made or your own).
- Stir and cook till the raw smell of spices and nuts dissipates. (18)
- Add the shredded chicken and oats mixture to the pan, bring to simmer.(19)
- Keep stirring till oil separates on top (20) and drizzle a little more of the scented oil on top.
- Serve, garnished with fried onion, cashew and fresh coriander as well as a squeeze of lemon.
