Murgh badami

Name: Murgh badami
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 500 gms Chicken pieces; 7 - 8 almond Blanched almond paste; 2 big size Boiled onion paste; 1 tbsp Ginger garlic paste; 1 tbsp Red chilli powder; 1/2 tsp Turmeric powder; 1 tsp Coriander powder; 1/2 tsp Nutmeg powder; 2-3 Green cardamom; 1 Black cardamom; Cloves 2 - 3; 1/2 tsp Mace powder; 1/2 tsp Garam masala powder; 2 tbsp Hung curd; to taste Salt; 4 tbsp Clarified butter; 2 cup Water

Mukti Sahay @muktivijay_203

#chicken

Mukti Sahay @muktivijay_203

Saved

Ingredients

30 mins

2 servings

500 gmsChicken pieces
7 - 8 almondBlanched almond paste
2 big sizeBoiled onion paste
1 tbspGinger garlic paste
1 tbspRed chilli powder
1/2 tspTurmeric powder
1 tspCoriander powder
1/2 tspNutmeg powder
2-3Green cardamom
1Black cardamom
Cloves2 - 3
1/2 tspMace powder
1/2 tspGaram masala powder
2 tbspHung curd
to tasteSalt
4 tbspClarified butter
2 cupWater

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Steps

30 mins

1

Heat clarified butter in a pan
2

Add green cardamom,black cardamom and cloves to crackle.
3

Add boiled onion paste,ginger garlic paste and saute.
4

Add red chilli powder,turmeric powder,coriander powder and hung curd and mix well.
5

Add chicken pieces and mix well.
6

Add blanched almonds paste and mix well
7

Add garam masala powder,nut meg powder,mace powder and salt and two cup of water.
8

Cover it and cook on a low flame for 10 - 15 mins.
9

Garnish with peeled and sliced almonds.
10

Serve hot with naan or chapatis