Murg Badami

Name: Murg Badami
Cuisine: Indian
Ingredients: 1 kg Chicken; 30 Blanched almonds; 4 tbsp Boiled onion paste; 1 1/2 tbsp Ginger, Garlic paste; 2 tsp Red chilli powder; 4 kashmiri red chilli; 1/2 tsp Turmeric powder; to taste Salt; 4 tbsp Soaked poppy seeds; 2 sticks Cinnamon; 6 Cloves; 1 Bay leaf; 1 tbsp Green cardamom powder; 1 tsp White peppercorns; 1/4 tsp Cumin seeds; 1 cup Curd; 4 tbsp Ghee; 1 tbsp Fresh cream optional; Coriander leaves for garnishing

Hem Lata Srivastava @cook_7850902

Delhi

Badami murg is Almond base gravy dish which is made with almond and poppy seeds paste, flavored with cardamom powder and whole spice powder.
This is an easy but creamy and spicy gravy based chicken recipe. Best goes with laccha paratha.
Usually cook with sliced onions but I used boiled onion puree that gives a nice creamy taste. You can use sliced onions or simple onion paste.

Hem Lata Srivastava @cook_7850902

Saved

Ingredients

1 kgChicken
30Blanched almonds
4 tbspBoiled onion paste
1 1/2 tbspGinger, Garlic paste
2 tspRed chilli powder
4kashmiri red chilli
1/2 tspTurmeric powder
to tasteSalt
4 tbspSoaked poppy seeds
2 sticksCinnamon
6 Cloves
1Bay leaf
1 tbspGreen cardamom powder
1 tspWhite peppercorns
1/4 tspCumin seeds
1 cupCurd
4 tbspGhee
1 tbsp Fresh cream optional
Coriander leaves for garnishing

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Steps

1

Peel the blanched almonds. Finely slice 5 almonds, reserve for garnish.
Dry roast the cloves, white peppercorns, kashmiri red chilli, cinnamon, cumin seeds, cool and grind to a fine powder.
Clean and wash the chicken. Put it into a large bowl, add curd, ginger, garlic paste, 1 tsp red chilli powder, salt and turmeric powder, mix well and keep aside for 1/2 hour or mean while to cook.
2

Grind together soaked poppy seeds and blanched almonds, make a smooth, fine paste.
Heat ghee in a heavy bottom pan, add onion paste, saute till lightly browned, add bay leaf and marinated chicken, remaining red chilli powder and ground powder, mix well, turn the heat on sim, cover and cook for 5 minutes.
3

Add ground almond mixture and 1 glass of water, cover and cook for 10 minutes.
add cream, mix well, switch off the gas.
Garnish with almonds slivers and coriander, serve hot with laccha paratha or chapati.