Murgh Badami Korma

Name: Murgh Badami Korma
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 700 g Chicken(preferably leg piece); 2 tbsp Garlic paste; 50 g Ginger; 2 Green Chilli; 1 Tomato; 2 large Onion; 1 tsp Turmeric powder; 1 tsp Red Chili powder; 1/2 tsp Kashmiri Chilli powder; 1 tsp Chicken masala powder; 1 tsp Coriander powder; 8-10 Almonds; 1/2 cup Yoghurt; 1 Bay leaf; 2 Cloves; 1 Cinnamon; 2 Green Cardamom; 1 1/2 tsp Salt; 4 tbsp Oil

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#ga24
#chickenleg
Murgh badami korma is a chicken curry recipe from Mughlai cuisine in which chicken cooked with yoghurt and nuts based gravy.

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#ga24
#chickenleg
Murgh badami korma is a chicken curry recipe from Mughlai cuisine in which chicken cooked with yoghurt and nuts based gravy.

Saved

Ingredients

25 minutes

4 servings

700 gChicken(preferably leg piece)
2 tbspGarlic paste
50 gGinger
2Green Chilli
1Tomato
2large Onion
1 tspTurmeric powder
1 tspRed Chili powder
1/2 tspKashmiri Chilli powder
1 tspChicken masala powder
1 tspCoriander powder
8-10Almonds
1/2 cupYoghurt
1Bay leaf
2Cloves
1Cinnamon
2Green Cardamom
1 1/2 tspSalt
4 tbspOil

Saved

Steps

25 minutes

1

Heat oil in a pan and deep fry sliced onion.
2

Grind fried onions with chopped tomato, ginger pieces, green chilli, yoghurt and almonds, make a thick paste.
3

Marinate chicken pieces with yoghurt, turmeric powder, chilli powder, coriander powder and 1/2 tsp salt.
4

Heat remaining oil in the same pan and put whole spices.
5

Add marinated chicken pieces and cook for 5-6 minutes on high heat.
6

Now add grounded paste, chicken masala powder and salt, mix well.
7

Add water, cover and cook till chicken pieces will done.
8

Transfer in serving bowl, garnish with chopped Coriander leaves and almonds, serve with pulao or naan.