Badami Murgh Masala
About Badami Murgh Masala
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 🙂
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Recipe Time & More
Ingredients
- 500 gm Chicken preferably boneless & deskinned
- 1/2 cup Curd
- 20-30 Almonds deskinned soaked overnight
- 1 tbsp Poppy Seeds
- 3 Cardamom green
- 2-3 cloves Cloves
- 1 inch Cinnamon
- 2 tsp Cumin Seed
- 1 large Onion chopped
- 6-7 sprigs Mint
- 3-4 sprigs Coriander
- 3 Green Chillies whole
- 1 tsp Ginger Garlic Paste
- 1 tbsp Black Peppercorn
- 1/4 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1-2 tsp Salt or as per taste
- Oil
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Instructions
- This is smooth, creamy dish with the high notes of Almond and Mint - does require a wee bit of prep work but the taste is soo much worthy of it all
- Put the blanched almonds and poppy seeds in a grinding jar
- Grind it into a fine thick paste by adding little water and set aside
- Fry the chopped onions, until golden brown and blend it to a fine paste as well
- Onion paste
- Heat a non stick kadai/wok with some oil and add the whole spices
- Next add the finely ground onion paste
- Once the raw smell of the onion paste disappears and the oil starts to seperate, add ginger garlic paste
- In a blender, grind the mint leaves, coriander leaves, green chillies, whole peppercorn and cumin seeds to a fine paste
- Add this paste to the cooked - fried Onion paste in the wok
- Mix both the blended pastes well and cook till the oil starts to separate on a low flame
- Once the paste is cooked , add the chopped chicken pieces and stir to coat them
- The chicken will start to shed its water content, add the spice powders -turmeric & coriander powder and salt to taste. Incase you find the spice levels are low, you may add some more pepper powder
- Close the lid and cook for 10mins to simmer, add the curd and stir well. Until the chicken is almost cooked
- Continue cooking for another 5 mins on a closed lid and finally add the Almond paste and Garam masala powder
- Cook on a medium flame until the chicken is tender and the consistency starts to thicken.
- Serve hot with Nans/Parathas
Recipe 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
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Jyothi Varne
4 Comments
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Yum! This recipe is a must-try.
Such a scrumptious dish! Thank you.
I’m eager to make this recipe!
This is delightful! Thanks for the recipe.