Rich Cream Badami Chicken

Name: Rich Cream Badami Chicken
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 300 gms chicken; 2 onions sliced finely; 1.5 tsp ginger garlic paste; 7-8 almonds soaked; 7-8 cashewnuts; 1 tbsp malai or fresh cream; 2 tbsp yogurt; 1 tbsp tomato puree; 1.5 tsp kasoori methi; 1 tsp kashmiri red chilli powder; 1/2 tsp red chilli powder; 1 tsp coriander powder; 1/2 tsp fennel seed powder; 1/2 tsp garam masala; 1/2 tsp black pepper powder; To taste salt; 2 cardamoms; 1 small stick cinnamon; 4-5 cloves; 3 tbsp refined oil; 1 tbsp ghee; 1 tbsp coriander chopped

Kumkum Chatterjee @cook_12055532

#nveg
This is a rich cream chicken curry made with an exquisite mix of ingredients like almonds and cashewnuts, kasoori methi,fresh cream and a mix of spices which makes it highly flavourful with an unique aroma. This chicken curry is rich and may not be made for an everyday dish, but is a sure hit at parties or for some special weekend dinner.This dish is best served with butter garlic naan,tandoori roti, pulao or jeera rice.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

30 minutes

3 servings

300 gmschicken
2onions sliced finely
1.5 tspginger garlic paste
7-8almonds soaked
7-8cashewnuts
1 tbspmalai or fresh cream
2 tbspyogurt
1 tbsptomato puree
1.5 tspkasoori methi
1 tspkashmiri red chilli powder
1/2 tspred chilli powder
1 tspcoriander powder
1/2 tspfennel seed powder
1/2 tspgaram masala
1/2 tspblack pepper powder
To taste salt
2cardamoms
1small stick cinnamon
4-5cloves
3 tbsprefined oil
1 tbspghee
1 tbspcoriander chopped

Saved

Steps

30 minutes

1

Marinate chicken with 1/2 tsp salt and pepper for 30 minutes. Meanwhile slice onions finely. Heat oil and deep fry onions till crispy and golden brown.Strain out excess oil and set aside to cool.
2

Grind to a smooth paste fried onion,almonds,cashewnuts,ginger garlic paste and curd. Remove excess oil.Add ghee to 2 tbsp oil and fry the marinated chicken. Sprinkle half crushed whole garam masala,few black peppercorns and bay leaf.When they sizzle,add the chicken and ground masala.Add salt to taste,coriander and fennel seed powder,fresh cream,kashmiri red chilli powder,chilli powder and kasoori methi.
3

Fry for few minutes till masala coats chicken and oil leaves sides.Add a cup of water and cook covered in medium flame till chicken is cooked well.Adjust gravy according to need.The gravy should be semi thick.Add malai or fresh cream and toss.Spinkle chopped coriander and serve hot with pulao or butter garlic naan.or tandoori roti.