Creamy Badami Murgh Masala (Almond Chicken Curry)
1 hour 40 minutes
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About Creamy Badami Murgh Masala (Almond Chicken Curry)
Craving a truly royal culinary experience? Dive into the rich, aromatic world of Badami Murgh Masala, a classic Mughlai dish that will tantalize your taste buds.This creamy almond chicken curry features succulent chicken enveloped in a luxurious sauce made with blanched almonds, creamy yogurt, and a symphony of fragrant spices. The perfect balance of savory and sweet makes it an ideal choice for both special occasions and cozy weeknight dinners.Serve this decadent dish hot with warm naan or paratha for a truly unforgettable meal. You'll feel like royalty with every bite!
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Recipe Time & More
Prep1 hour
Cook40 minutes
Total1 hour 40 minutes
Ingredients
For the Almond Paste
- 25 Almonds blanched and soaked overnight
- 1 Tbsp Poppy Seeds
For the Onion Paste
- 1 Onion chopped, large
For the Spice Paste
- 6 1/2 sprigs Mint Leaves
- 3 1/2 sprigs Coriander
- 3 Chillies green, whole
- 1 Tbsp Peppercorns black
- 2 tsp Cumin Seeds
For the Chicken Curry
- 500 gm Chicken preferably boneless and skinless
- Oil for cooking
- 3 Cardamom Pods green
- 2 1/2 Cloves
- 1 inch Cinnamon Stick
- 1 tsp Ginger-Garlic Paste
- 1/4 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 cup Yogurt
- 1/2 tsp Garam Masala
- 1 1/2 tsp Salt or to taste
Instructions
- In a grinder or food processor, combine the blanched almonds and poppy seeds. Grind into a smooth paste, adding a little water if needed. Set aside.
- In a pan, heat some oil and sauté the chopped onions until golden brown. This builds a rich flavor base for the curry. Transfer the onions to a grinder and blend into a smooth paste. Set aside.
- In the same pan, combine the mint leaves, cilantro, green chilies, black peppercorns, and cumin seeds. Grind into a smooth paste. This vibrant green spice paste adds depth and complexity.
- Heat oil in a large pot or Dutch oven. Add the whole spices (cardamom pods, cloves, and cinnamon stick) and sauté for a minute until fragrant. This releases their aromatic oils.
- Add the onion paste to the pot and cook until the raw smell disappears and the oil starts to separate. This process, called bhunaoing, caramelizes the onions and deepens their flavor.
- Add the ginger-garlic paste and sauté for a minute until fragrant.
- Add the green spice paste to the pot and cook, stirring occasionally, until the oil starts to separate. This allows the spices to meld and develop their full flavor.
- Add the chicken pieces and stir well to coat them in the spice mixture. Cook until the chicken starts to brown.
- Add the turmeric powder, coriander powder, and salt. Stir well to combine.
- Cover the pot and let the chicken simmer for 10 minutes. Add the yogurt and stir gently. Continue to simmer until the chicken is almost cooked through.
- Add the almond paste and garam masala. Stir well to combine. Cook for another 5 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency.
- Serve hot with naan, paratha, or rice.
Recipe Notes
Good To Know
- Do not overcook the chicken after adding the almond paste, as this will thicken the gravy instantly and may cause it to stick to the bottom. A non-stick wok is recommended.
- For an extra-silky sauce, soak the blanched almonds and poppy seeds in warm water for at least 30 minutes before grinding them into a paste.
- If you prefer a subtle sweetness and depth, add a teaspoon of golden raisins or a splash of rose water when sautéing the ground nut paste.
- To enhance the crunch factor, reserve a handful of sliced or slivered almonds and toast them lightly. Sprinkle these over the finished dish just before serving.
Expert Tips
- Adjust the spice level by adding more or less green chilies according to your preference.
- Garnish with fresh cilantro or chopped cashews for added flavor and visual appeal.
- Serve Badami Murgh Masala with basmati rice, naan bread, or roti.
Storage Instructions
- Leftover Badami Murgh Masala develops even richer flavors overnight. Store it in an airtight container in the refrigerator.
- Gently reheat with a splash of cream or milk to refresh the creamy consistency before serving.
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Recipe Nutrition
Calories: 2591kcalCarbohydrates: 95gProtein: 89gFat: 222gSaturated Fat: 3gPolyunsaturated Fat: 65.7gMonounsaturated Fat: 131.4gSodium: 1140mgFiber: 50gSugar: 21g
Jyothi Varne
Articles: 31
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.