A delightful Almond Chicken recipe featuring marinated chicken breast fillets, fried to perfection and served with a creamy almond sauce and flavorful basmati rice. Perfect for dinner.
1: Marinate chicken breast fillets in salt and lemon.
2: Prepare the dredging stations: In a bowl, mix flour with salt and pepper. In another bowl, whisk eggs with cream.
3: Dredge the chicken in the flour mixture, dip in the egg mixture, and finally coat with bread crumbs.
4: Freeze the coated chicken for approximately 3 hours.
5: Pan fry, air fry, or deep fry the chicken in corn oil or peanut oil until cooked.
6: For the sauce, melt butter in a saucepan, add slivered almonds and lemon zest.
7: Pour in heavy cream, bring to a simmer, and slowly add chicken broth until creamy.
8: Serve the sauce over the chicken.
9: For the rice, combine parboil basmati rice, chicken broth, butter, turmeric, paprika, and saffron in a large pot.
10: Bring to a boil, season with salt and pepper, cover, and simmer for approximately 15 minutes.
