Badami Chicken

Methods

• 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.
• Dry roast cinnamon, green cardamoms and peppercorns in a non-stick pan till fragrant.
• Slice ginger thinly and add to the pan along with garlic and roast. Add olive oil and saute for a minute.
• Place the marinated chicken breasts in the pan, add coriander sprigs. Cover and cook for a minute.
• Add almond milk, cover and cook for 5-6 minutes. Add salt and lemon juice, cover and cook for 2 minutes.
• Transfer the chicken breasts on the worktop leaving the remaining liquid in the pan itself.
• Slice carrot thinly and add to the pan and cook till the liquid reduces to a sauce.
• 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.
• Slice chicken breasts thickly.
• Transfer the carrots onto a serving platter. Top with sliced chicken and strain the sauce over it.
• Drizzle some of the ground chutney, garnish with micro greens and sprinkle some garam masala powder on top. Serve immediately.