How to make Chicken with Walnuts - A delicious chicken recipe cooked with a mixed capsicums, mushrooms and walnuts.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Walnut kernels (अखरोट की गिरि)

Cuisine : Chinese

Course : Main Course Chicken

Chicken with Walnuts Recipe Card

Chicken with Walnuts

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken with Walnuts checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Chicken Stew, Chicken Teriyaki With Ginger Spring Onions, Sarson Saag Chicken, Chicken Madra.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chicken with Walnuts Recipe

  • Boneless chicken breasts cut into 1 inch pieces 400 grams

  • Walnut kernels roasted ½ cup

  • Egg 1

  • Cornflour/ corn starch 6 tablespoons

  • Salt to taste

  • Soy sauce 2 tablespoons

  • Oil 3 tablespoons + for deep-frying

  • Garlic cloves finely chopped 4-6

  • Dried red chillies broken into 2 pieces 2-3

  • Onion cut into 1 inch pieces, layers separated 1 medium

  • Celery cut into 1 inch pieces 1 stalk

  • Button mushrooms quartered 4-6

  • Sugar ½ teaspoon

  • Chicken stock 1½ cups

  • Green capsicum ½ medium

  • Red capsicum ½ medium

  • Yellow capsicum cut into 1 inch pieces ½ medium


Step 1

Put egg, four tablespoons cornflour, salt and one tablespoon soy sauce in a bowl and mix. Add chicken pieces and set aside, to marinate, for half an hour.

Step 2

Mix remaining cornflour in one cup of water.

Step 3

Heat sufficient oil in a wok and deep-fry marinated chicken for two to three minutes. Drain on absorbent paper.

Step 4

Heat three tablespoons oil in a non-stick wok. Add garlic and red chillies and saute for half a minute. Add onion, celery, button mushrooms and all the capsicum pieces and continue to saute for a couple of minutes.

Step 5

Add remaining soy sauce, sugar, chicken stock and salt and mix. Bring the mixture to a boil and stir in the cornflour mixture. Cook on medium heat, stirring continuously, for a minute or until the sauce starts to thicken.

Step 6

Add fried chicken and walnut kernels and continue to cook for a couple of minutes on high heat, tossing and turning continuously.

Step 7

Transfer into a serving bowl and serve hot.