Murgh Badami

Ingredients list for Murgh Badami

• 750 grams Chicken on the bone cut into 1-inch pieces
• 20-25 Almonds blanched and peeled
• 1 tablespoon Ginger-garlic paste
• 1¼ teaspoons Red chilli powder
• ¼ teaspoon Turmeric powder
• to taste Salt
• 2 inch sticks Cinnamon
• 1 Bay leaf
• 8-10 Black peppercorns
• 6-7 Cloves
• 4-5 Green cardamoms
• 4 tablespoons Poppy seeds (khuskhus/posto) soaked and drained
• 3 medium Onions finely chopped
• 3 tablespoons Ghee
• ¼ cup Yogurt
• to drizzle Fresh cream 1 tablespoon +

Method

1. Put chicken pieces in a bowl, add ginger-garlic paste, turmeric powder, 1 teaspoon red chilli powder and salt and mix well. Set aside for 15-20 minutes.
2. Dry roast cinnamon, bay leaf, peppercorns, cloves and cardamoms in a non-stick pan. Cool to room temperature and grind to a fine powder.
3. Grind together poppy seeds and almonds reserving some for the garnishing to a smooth paste.
4. Heat ghee in a non-stick pan, add onions and sauté till lightly browned. Add marinated chicken and mix well. Add remaining red chilli powder and ground powder reserving some for garnishing and mix well. Cover and cook for 2-3 minutes.
5. Add yogurt and mix well. Cover and cook for 2-3 minutes.
6. Add ground paste, ½ cup water and mix well. Cover and cook for 8-10 minutes.
7. Adjust salt and cream and mix well.
8. Sliver the reserved almonds.
9. Garnish with fresh cream, almond slivers, ground powder and serve hot.