Name: Badami Murgh Masala
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Ingredients: 500 gms - Chicken (preferably boneless & deskinned); 1/2 cup Curd; 20-30 almonds soaked overnight (deskinned); 1 tbsp of Poppy seeds; 3 Green cardamons; 2-3 cloves; 1 inch Cinnamon stick; 2 teaspoon cumin seed; 1 large onion (chopped); 6-7 sprigs of Mint leaves; 3-4 sprigs of Coriander leaves; 3 Whole green chillies; 1 teaspoon Ginger garlic paste; 1 tbsp of Black Peppercorn; 1/4 teaspoon of Turmeric powder; 1 teaspoon Coriander powder; 1/2 teaspoon Garam masala; Salt; Oil

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Recipes

There are times wherein you just want to dig in some rich food yet not have that strong Indian spice flavors hitting your palette. That's when I like anything Mughlai Mughlai food typically uses dry fruits either as whole or as a fine ground paste as the main base for the gravy, that takes the consistency of the dish to an altogether different level. Its rich, rolls over your palette with its smoothness and completely satiates your desire for deliciousness. What better way to use some blanched almonds and freshly brought chicken? Other than cooking it the Mughlai way ofcourse 🙂

Prep Time 1

Cook Time 40

Total Time 1 40

Served AsDinner, Lunch

CuisineIndian

Servings

Ingredients

Instructions

Notes

Do not overcook the chicken after you add the almond paste as this will thicken the gravy instantly and may start to stick to the bottom – preferably use a non stick wok to avoid any burning of the curry

Tags chicken recipes indian recipes mughlai recipes nuts and dry fruits recipes

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