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Badami Chicken Recipe
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Almond Chicken Curry

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.
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