The succulent pieces of chicken simmered in a thick gravy made with almond, onions, and ginger and sometimes added with fried onions finished in a warm, spicy, cumin-laced sauce, this is How to Make Amazing Chicken Almond or Murg Badami. The main base of the gravy is almond paste, and I used the paste of fried onions, to make a fine creamy texture, which can go well with pulao or paratha.
Main equipment required
Wok/fry pan
Serving plate
Blender
Skimmer/jharna spatula
Mixing bowl
Ingredients
Chicken-750 Gm
Almonds, 1 cup/20-24 pieces
Yogurt-1 cup
Onions sliced -2
Ginger-garlic paste-1 tbsp each
Red Chili powder-1 tbsp
Roasted Cumin powder- 1 tbsp
Roasted coriander powder-1 tbsp
Turmeric powder -1 tbsp
Salt, to taste
2 Cinnamon Stick
Cloves -5
Bay leaf -2
Cardamom Powder (Elaichi) -1/2 tbsp
White pepper -1 tbsp
Oil/ghee–3 tbsp
Coriander leaves- for garnishing
How to Make Amazing Chicken Almond
Clean and wash properly the chicken chunks
Put the cleaned chicken into a large mixing bowl; add curd, ginger, garlic paste, red chili powder, roasted cumin and coriander powder salt, and turmeric powder. Mix well and keep aside for at least 1/2 hour to marinate.
Take a wok/Tawa, dry roast bay leaves, cloves, white peppercorns, red chilies, and cinnamon; allow it to cool at room temperature.
Heat oil in a heavy bottom pan and fry the sliced onions till their color changes to dark brown. Take it out from the pan and allow it to cool at room temperature.
In a grinder add the dry roasted spices, grind it then add blanched almonds and fried onions to make a creamy paste.
Add some more oil to the same pan where onions are fried, and put some cumin seeds for tempering.
As they splutter and sizzle adds marinated chicken, mix well, turn the heat to simmer, and cook/stir it for 5 minutes.
Add onion- almond mixture and roasted spices powder, mix well and cook for 5 minutes, then add 1/2 cup of warm water; cover and allow it to cook for another 15 minutes.
Open the lid; check the consistency of the gravy.
If everything is alright, switch off the gas. Transfer it to a serving plate
Garnish with coriander leaves and serve hot
How to Make Amazing Chicken Almond
Equipment
- A kadai or a fry pan
- mixing bowl
- blender
- Spatula
- Serving plate
Ingredients
- 750 gm Chicken
- 1 cup Almonds,
- 1 cup Yogurt
- 2 Onions
- 1 tbsp Ginger-garlic paste
- 1 tbsp Red Chili powder
- 1 tbsp Roasted Cumin powder
- 1 tbsp Roasted coriander powder
- 1 tbsp turmeric powder
- salt
- 2 Cinnamon Stick
- 5 Cloves
- 2 Bay leaf
- 1/4 tbsp Cardamom Powder (Elaichi)
- 1 tbsp White pepper
- 3 tbsp oil
- 1 small bunch coriander leaves
Instructions
- Clean and wash properly the chicken chunks
- Put the cleaned chickeninto a large mixing bowl; add curd, ginger, garlic paste, red chili powder,roasted cumin and coriander powder salt and turmeric powder. Mix well and keepaside for at least 1/2 hour to marinate
- Take a wok/tawa, dry roastbay-leaves, cloves, white peppercorns, red chilies and cinnamon; allow it to coolat room temperature
- Heat oil in a heavy bottom pan and fry thesliced onions till it color changes to dark brown. Take it out from the pan andallow it to cool at room temperature.
- In a grinder add the dry roasted spices,grind it then add blanched almond and fried onions to make a creamy paste.
- Add some more oil in the same pan whereonions are fried, put some cumin seeds for tempering.
- As they splutter and sizzle adds marinated chicken, mix well, turn the heat to simmer, and cook/stir it for 5 minutes.
- Add onion- almond mixture and roastedspices powder, mix well and cook for 5 minutes, then add 1/2 cup of warm water;cover and allow it to cook for another 15 minutes..
- Open the lid; check the consistency of thegravy.
- If everything is alright, switch off thegas. Transfer it to a serving plate
- Garnish with coriander leaves and serve hot