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Badami Murgh ~ Almond chicken curry

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This recipe of Badami Murgh or Almond chicken curry has got its tangy base in which chicken is cooked along with ground almonds. Tasty, rich and healthy recipe.

Badami Murgh

Pictorial Directions for Badami Murgh

  1. 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.
  2. Add roughly chopped tomatoes to it and saute until mushy.
  3. Let it cool and grind to a smooth paste.
  4. In same pan/kadai, heat oil, add cleaned chicken pieces, turmeric powder and saute until water starts coming out of it.
  5. Heat the cooker, Add enough oil,chopped onions, ginger garlic paste. Saute till onions are brown. Add chopped tomatoes and saute till mushy.
  6. 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)
  7. Now, the fried chicken pieces get in. mix well. Add salt, water required. close and cook for 4-5 whistles in medium flame.
  8. Sprinkle chopped coriander leaves and grated almonds.

Badami Murgh recipe:

Badami murgh

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 4 People

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.
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