Badami Chicken in creamy almond gravy is rich, royal, and delicious. If you like a subtly spiced indulgent curry, you’ll feast on this recipe. Juicy, tender chicken pieces, simmered in a flavourful and creamy almond sauce is lip-smacking good!
Murgh Badami is absolute comfort food served with your favourite Indian flatbread, flavoured rice or even pasta.
Badami Chicken Recipe:
Made with almonds, poppy seeds, curd and cream, Murgh Badami Curry is absolutely divine, comforting and deliciously creamy! The almond sauce is smooth and rich and complements the succulent chicken so well! The combination of chicken with almonds brings awesome flavour to this dish. Almond chicken is best served over pasta, steamed or flavoured rice or with Indian flatbread like Naan or Roomali Roti.
- For this Badami Chicken Curry recipe, take 1 kg chicken, clean and cut into medium sized pieces. Wash the pieces well.
- Place the cleaned chicken in a large mixing bowl.
- Add salt, turmeric powder, Kashmiri Lal mirch and ginger garlic paste.
- Mix well and refrigerate the marinated chicken for half an hour at least.
- Meanwhile, soak poppy seeds and almonds separately in warm water for about 10 minutes.
- Next, dry roast bay leaf, cinnamon sticks, cloves, green cardamoms and pepper corns. Cool and grind the roasted masala to powder. Transfer the ground garam masala powder onto a plate and keep aside.
- Now grind the soaked almonds (keep aside 5 almonds for garnishing) and poppy seeds to a smooth paste.
- Keep the ground paste aside.
- Now heat 4 tbsp of ghee in a wide pan. Add chopped onions to the hot pan.
- Sprinkle ½ tsp salt and sauté on medium high for about 10 minutes till they turn a golden brown.
- Put in the marinated chicken and mix well.
- Sprinkle ½ tsp red chilli powder and ¾ of the ground garam masala. Reserve the remaining ground masala for garnishing. Add the remaining 1/2 tsp salt.
- Combine all the ingredients well, cover and cook the chicken for 10 minutes on medium heat.
- Keep stirring occasionally to prevent the chicken from sticking to the bottom of the pan.
- In the meantime, take 3 tbsp curd in a mixing bowl and whisk well. Keep aside.
- After 10 minutes, remove the lid and take the pan off the heat. Stir in the whisked curd.
- Place the pan back on the flame.
- Cover and cook the chicken for a further 10 minutes.
- Now add the ground almond-poppy seeds paste and mix well.
- Add about ½ cup water and stir well. Cover and cook for 10 minutes.
- Now blend in 3 tbsp of cream.
- Simmer Chicken Badami for about 5 minutes.
- Remove from heat. Transfer Murgh Badami into a serving dish.
- Garnish with almond slivers, a sprinkle of garam masala and a blob of cream.
- Serve Badami Murgh In Creamy Almond Gravy with Roomali Rotis.
If you are searching for more murgh recipes, then do try out Chicken Kosha.
Murgh Badami Curry Recipe details below:
Almond Chicken Curry
Deliciously hearty and creamy Almond Chicken Curry is filled with so much flavour. Tender chicken pieces smothered in a creamy almond gravy is totally irresistible. Chicken Curry with Almonds is a comfort food for lunch/dinner that the whole family will enjoy!
Servings: 6
Calories: 470kcal
Ingredients
For marination:
- 1 kg chicken
- 1 ½ tsp Kashmiri lal mirch
- 1 tsp salt
- ½ tsp turmeric powder
- 1 ½ tbsp. ginger-garlic paste
Dry Roast:
- 1 bay leaf
- 5 cardamoms
- 2 one inch cinnamon sticks
- 10 pepper corns
- 7 cloves
Soak:
- 30 almonds
- 4 tbsp poppy seeds
For the curry:
- 4 tbsp ghee
- 4 medium onions finely chopped
- 1 tsp salt
- ½ tsp Kashmiri lal mirch
- 3 tbsp curd
- ½ cup water
- 3 tbsp cream
Garnish:
- 5 almonds
- ¼ tsp Ground spice powder
- 1 tsp cream
Instructions
- Clean and cut the chicken into medium sized pieces. Wash the chicken pieces well.
- Place the chicken pieces in a large mixing bowl and add salt, turmeric, ginger-garlic paste and red chilli powder. Mix well and set aside for 30 minutes.
- Soak the almonds and poppy seeds in warm water for 10 minutes.
- Meanwhile, dry roast cinnamon, cardamom, cloves, bay leaf and peppercorns. Cool and grind to a fine powder. Remove onto a plate and keep aside.
- Next, grind together the almonds (reserve about 5 almonds for garnishing) and poppy seeds to a smooth paste.
- Heat about four tablespoons of ghee in a pan.
- Drop in the chopped onions with ½ tsp salt and sauté till slightly browned.
- Then add the marinated chicken pieces and mix well.
- Sprinkle ½ tsp red chilli powder and about ¾ of the ground spice powder (keep the remaining spice powder for garnishing) and mix well. Sprinkle the remaining 1/2 tsp salt
- Cover and cook the chicken for about 10 minutes, stirring now and then.
- Meanwhile take 3 tbsp curd in a bowl and whisk well.
- Take the pan off the flame and stir in the whisked curd.
- Now place the pan back on the stove and mix everything well.
- Cover and cook the chicken for a further 10 minutes.
- Now tip in the ground paste. Stir in ½ cup water and mix well.
- Cover with a lid and cook for 8-10 minutes till the chicken is tender.
- Blend in 3 tbsp cream. Check the seasoning.
- Garnish Badami Murgh with almond slivers, a sprinkle of ground powder and fresh cream.
- Serve Murgh Badami Curry hot with Steamed or Naan
I loved this recipe so much!!
Glad you loved it!