Murg Badami Recipe

August 11, 2011

Ingredients:
1 medium Chicken
2 nos. Sliced onions
15-18 nos. Almonds
2 tsp Poppy seeds
1 tblsp Ginger-garlic paste
2 small sticks Cinnamon
8 nos. Black peppercorns
4 nos. Cloves
4 nos. Cardamoms (green)
2 nos. Bay leaves
1/4 cup Curds
2 tblsp Fresh cream
2 tsp Chilli powder
1/2 tsp Turmeric powder
3 tblsp Ghee
Salt
How to make murg badami:
  • Chop the chicken into 8-10 pieces. Blanch and slice the almonds.
  • Soak the poppy seeds in hot water for 35 minutes and grind to a fine paste with the cashewnuts.
  • Grind the cinnamon, pepper, cloves, cardamoms and bayleaves to a fine powder
  • Marinate the chicken pieces with the ginger-garlic paste and turmeric powder for 35 minutes.
  • Heat ghee and fry the sliced onions till they are crisp.
  • Add the chicken pieces, salt and garam masala powder.
  • Saute till ghee leaves the sides of the pan.
  • Add the beaten curds and saute for 3-4 minutes on a medium flame.
  • Add 2 cups water and cook till chicken is nearly done.
  • Add the cashewnut-poppy paste and beaten cream. Simmer till the chicken is tender.
  • Top with chopped almonds and serve hot.

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