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Badami Chicken Recipe
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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!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dinner, Lunch, Main Course - Non Vegetarian
Cuisine: Indian
Servings: 6
Calories: 470kcal
Author: Shil

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