- Submitted by Dahlia
(Shahi Murg, Badami Murg, Badami Chicken, Murg Badami)
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Recently I had to host a party for my daughters birthday. My husbands collegues and my friends were all coming. As always I wanted some chicken curry in the menu but I wanted something different that the usual spicy one. On googling I came across this recipe of Almond Chicken. I further continued my research and checked out a few other websites. I was convinced that I would include this in the menu.
Almond Chicken, also known as Badami Murg is another delicacy from the Mughlai cuisine. It has a rich taste with a creamy texture from the almond paste and cream that is used for the gravy. This is quite similar to the cashewnut chicken made in the South with coconut milk. The chicken curry has a delicate and nutty flavour as we do not add many spices. This tastes excellent with naan, chapathi, pulao and rumali roti. I ordered some Tandoori Naans, made some jeera pulao and tandoori chicken to be served with this tasty Almond Chicken. I also had some shahi paneer for the vegetarians. Along with some pakoras for starter and some carrot halwa for dessert, the party was a hit. You could also make the same menu for your next get together but be sure to try it for yourself first.
Recipe For Almond Chicken
Preparation time: 15 minutes
Cooking time: 30
Serves: 4
Ingredients
- Chicken - 1/2 kg
- Almonds - 15
- Cashew nuts - 10 (You can also add all almonds too)
- Onion - 2 (finely chopped)
- Yogurt - 1/2 cup
- Ginger garlic paste - 1 tbsp
- Whole Garam Masala - 1 piece cinnamon, 3 cloves and 2 cardamon
- Fresh Cream - 1/2 cup
- Green Chillies - 3 (or as needed)
- White Pepper - 1 tsp (optional)
- Garam Masala powder - 1 tbsp (optional)
- Fennel Seeds - 1 tsp
- Salt - to taste
- Cilantro (Coriander Leaves) - for garnish
- Toasted sliced almonds - 2 tbsp (for garnish)
Method
- Soak the almonds, cashews and green chillies for 5-10 minutes and make a paste of it along with the soaked water. Keep aside.
- Heat oil in a pan, add the garam masala and fennel seeds.
- Fry the chopped onions till it sweats. Next fry the ginger garlic paste.
- Add the ground almond-cashew-chilly paste.
- Next add the corriander-cumin powder and 1/4 cup of water to prevent the masala from getting burnt.
- Cover and cook this paste over low heat for 10 minutes till oil separates from the masala.
- Now add the yogurt and chicken pieces and saute for 5 minutes.
- Add the coconut milk/cream, required salt, white pepper powder and more water as needed. Cover and let the chicken cook till it is completely done.
- Garnish with finely chopped cilantro and sliced almonds.
Detailed Steps to make Almond Chicken
Take all the required ingredients. Soak the almonds, cashews and green chillies for 5-10 minutes in some water to make grinding it easier. Since I did not have white pepper powder, I ground some black peppercons with the almonds. This is totally optional.
Heat oil in a pan, add the garam masala and fennel seeds.
Add the chopped onions and saute till it sweats. Next fry the ginger garlic paste and fry for couple of minutes.
Grind the soaked almonds, cashews and green chilies along with the soaked water to a smooth paste. Add this along with the onions.
After a minute, add the garam masala powder.
Add1/4 cup of water to prevent the masala from getting burnt.
Cover and cook for 10 minutes. Be sure to keep stirring because almonds tend to stick a lot. Cook till oil separates from the masala.
Next add the yogurt and chicken pieces. Saute for few minutes.
Add the fresh cream, required salt, white pepper powder (if needed) and more water as needed.
Cover and let the chicken cook for about 10 minutes.
Garnish with finely chopped cilantro and sliced almonds.
Serving Almond Chicken
- Serve this creamy and nutty almond chicken curry with any pulav or roti varieties. It will also go well with parotta or bread.
Tips
- Since I love some spiciness, I have added garam masala powder and pepper. The gravy will have a light brown colour. If you want a milder curry with nice white gravy, skip those two.
- Also, a variation of the above curry will be to make it with coconut milk instead of fresh cream. This gives a South Indian flavour.
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