How to make Murgh Badami -
Chicken curry enriched with plenty of almonds.This Chicken requires fairly thorough coating and the taste of Badami Murgh Korma is great with bread like Chapatis or Parathas flatbreads or Naans
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken on the bone (हड्डी समेत चिकन), Almonds (आलमंड/बादाम)
Cuisine : Indian
Course : Main Course Chicken
For more recipes related to Murgh Badami checkout Picnic Chicken, Sangameshwari Chicken, Barbeque Chicken, Malvani Chicken Sagoti . You can also find more Main Course Chicken recipes like Barbecued Chicken Low Calorie Chicken Curry Smoked Chicken Chicken Poutine
Murgh Badami Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Murgh Badami Recipe
Chicken on the bone cut into 1-inch pieces 750 grams
Almonds blanched and peeled 20-25
Ginger-garlic paste 1 tablespoon
Red chilli powder 1¼ teaspoons
Turmeric powder ¼ teaspoon
Salt to taste
Cinnamon 2 inch sticks
Bay leaf 1
Black peppercorns 8-10
Cloves 6-7
Green cardamoms 4-5
Poppy seeds (khuskhus/posto) soaked and drained 4 tablespoons
Onions finely chopped 3 medium
Ghee 3 tablespoons
Yogurt ¼ cup
Fresh cream 1 tablespoon + to drizzle
Method
Step 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.
Step 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.
Step 3
Grind together poppy seeds and almonds reserving some for the garnishing to a smooth paste.
Step 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.
Step 5
Add yogurt and mix well. Cover and cook for 2-3 minutes.
Step 6
Add ground paste, ½ cup water and mix well. Cover and cook for 8-10 minutes.
Step 7
Adjust salt and cream and mix well.
Step 8
Sliver the reserved almonds.
Step 9
Garnish with fresh cream, almond slivers, ground powder and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
