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Badami murgh

almond chicken curry
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: North Indian
Servings: 4 People
Author: Jinoo Jayakrishnan
Pin Recipe

Ingredients

  • 1/4 kg chicken

To saute and grind

  • 1/2 cup shallots
  • 4-5 cloves garlic
  • 1/2 inch cinnamon
  • 2-3 nos cloves
  • 1 no cardamom(green)
  • 2 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 tbsp cumin seeds
  • 1 tsp peppercorns
  • 1 inch ginger
  • 1/2 tsp chana dal
  • 3-4 dry red chilly
  • 1/4 cup almonds
  • 1 large and ripe tomato - roughly chopped

Other ingredients

  • 1/2 tsp turmeric powder
  • 1 large onion - finely chopped
  • 1 tsp ginger garlic paste
  • 1 large tomato - finely chopped
  • Salt - to taste
  • 1 tbsp coriander leaves - finely chopped
  • 2-3 nos almonds - grated for garnishing

Instructions

  • Heat oil in a kadai and saute together shallots, cinnamon, cloves, cardamom, coriander seeds, fennel seeds, cumin seeds, peppercorns, garlic, ginger, chana dal, red chilli and almonds. Saute in simmer until well cooked and raw smell is off. Add roughly chopped tomatoes to it and saute until mushy. Let it cool and grind to a smooth paste.
  • In same pan/kadai, heat oil, add cleaned chicken pieces, turmeric powder and saute until water starts coming out of it.

  • Heat the cooker, Add enough oil,chopped onions, ginger garlic paste. Saute till onions are brown. Add chopped tomatoes and saute till mushy.

  • Put in the ground masala and fry till oil leaves out. (Only if you have added enough oil at the beginning, oil will leave out the masala)

  • Now, the fried chicken pieces get in. mix well. Add salt, water required. close and cook for 4-5 whistles in medium flame. Sprinkle chopped coriander leaves and grated almonds.