Almond Chicken (badami Murgh)
Almond Chicken, also known as Badami Murgh, is a rich and flavorful dish from Mughlai cuisine. This creamy and nutty chicken curry is a perfect blend of aromatic spices and ground almonds, creating a luxurious and indulgent meal.
Ingredients
- 1.5 lbs (700g) chicken, cut into pieces
- 1 cup plain yogurt
- 1/2 cup ground almonds
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- 1/4 tsp ground cardamom
- Salt to taste
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
Instructions
- Marinate the chicken in yogurt, ground almonds, and a pinch of salt for 30 minutes.
- Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
- Add the minced garlic and grated ginger, and cook for 2 minutes.
- Pour in the tomato puree and cook until the oil separates from the masala.
- Add the marinated chicken along with the marinade, turmeric, red chili powder, and salt. Cook for 15-20 minutes until the chicken is tender.
- Sprinkle garam masala and ground cardamom, and simmer for another 5 minutes.
- Garnish with fresh cilantro and serve hot with naan or rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Large mixing bowl Cutting board Knife Skillet or frying pan Wooden spoon
Tools
Grater Blender or food processor
Serving suggestions
Serving suggestions: Serve with naan, rice, or roti for a complete meal.
Tips & tricks
Tips: Adjust the amount of red chili powder according to your spice preference. For a richer texture, you can also add a splash of heavy cream at the end.
Cost
$15