Murgh Badami Recipe

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Murgh Badami is an almond based chicken gravy dish. It is rich in texture and divine in taste. This is an easy, creamy, and spicy chicken dish. This dish is perfect for weekend lunch or dinner. Let’s follow this recipe.

Ingredients

1 kgChicken
30Almonds, blanched
2Onions, chopped roughly & made to paste (4 tablespoons needed)
1-1/2 tablespoonsGinger garlic paste
2 teaspoonsRed chili powder
4Dry red chilies
1/2 teaspoonTurmeric powder (Haldi)
Saltto taste
4 tablespoonPoppy seeds, soaked
2Cinnamon Stick
6Cloves
1Bay leaf (tej patta)
1 tablespoonCardamom Powder
1 teaspoonWhite pepper powder
1/4 teaspoonCumin seeds
1 cupYogurt (Curd)
4 tablespoonsGhee
1 tablespoonFresh cream, (optional)
for garnishingCoriander leaves (Dhania)

Directions

Put the cleaned chicken into a bowl, add curd, ginger, garlic paste, half of the red chili powder, salt and turmeric powder and mix it well and marinate it for 1/2 hour.
Peel the blanched almonds and finely slice 5 almonds and reserve them to garnish.
In a wide thick bottomed pan, dry roast cloves, white peppercorns, red chilies, cinnamon, cumin seeds and blend to a fine powder.
In a blender add soaked poppy seeds and blanched almonds, make a smooth, fine paste.
Heat ghee in a heavy bottom pan and add onion paste and saute till lightly brown in color and the raw smell disappears.
Add bay leaf and the marinated chicken, remaining red chili powder, and blended powder, mix it well and cover with a lid and cook for 5 minutes on a low flame.
After 5 min add almond paste and a glass of water, cover with a lid and cook for 10 minutes.
After 5 min, add cream, mix it well, switch off the flame and garnish with almonds slivers and coriander leaves.
Serve it hot with tandoori roti for a perfect lunch or dinner menu.