Royal Badami Khorma: Mughlai Chicken in Creamy Almond-Yogurt Gravy
1 hour 35 minutes
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About Royal Badami Khorma: Mughlai Chicken in Creamy Almond-Yogurt Gravy
Transport yourself to the Mughal courts with the rich, creamy embrace of Badami Khorma. Imagine tender chicken enveloped in a luxurious almond-yogurt gravy, fragrant with spices and a hint of bright lime.This dish is a symphony of textures and flavors, a perfect centerpiece for any special occasion. The delicate balance of sweet and savory makes it an unforgettable culinary experience.Serve this royal treat hot with fluffy naan or steamed rice for a truly immersive feast.
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Recipe Time & More
Prep1 hour
Cook35 minutes
Total1 hour 35 minutes
Ingredients
For the Marinade
- 500 gm Chicken cut into large pieces
- 1 Tbsp Chili Powder red
- 1/2 tsp Turmeric Powder
- 1 1/2 tsp Salt or to taste
- 1 Tbsp Lime Juice
- 1 tsp Cumin Powder
For the Almond-Poppy Seed Paste
- 20 gm Almonds soaked in hot water
- 1 Tbsp Poppy Seeds
For the Badami Khorma
- 2 Tbsp Ghee
- 2 Tbsp Oil
- 3-4 Cloves
- 3-4 Cardamoms green
- 1 Cardamom black
- 1 stick Cinnamon Stick
- 2 Tbsp Ginger-Garlic Paste
- 1 Tbsp Coriander Powder
- 1 Tbsp Chili Powder red
- 1/4 tsp Nutmeg Powder
- 1/4 tsp Mace Powder
- 100 gm Greek Yogurt
- 3 medium Onions chopped and fried
- 1/2 tsp Kewra Water
- 2 Tbsp Heavy Cream
- 1 Tbsp Garam Masala
- 1/4 cup Almonds blanched, for garnish
Instructions
- In a bowl, combine the chicken pieces, red chili powder, turmeric powder, salt, lime juice, and cumin powder. Mix well and let it marinate for at least 1 hour. This allows the chicken to absorb the flavors.
- Grind the soaked almonds and poppy seeds together with a little water to form a smooth paste. Set aside.
- Heat ghee and oil in a large pan or pot. Add cloves, green cardamoms, black cardamom, and cinnamon stick. Sauté for a minute until fragrant.
- Add the ginger-garlic paste and sauté for 1 minute. Add the marinated chicken, coriander powder, and salt. Stir well and cook until the chicken is lightly browned.
- Add the remaining red chili powder, nutmeg powder, and mace powder. Cook for 5 minutes, stirring occasionally. Add the almond-poppy seed paste and Greek yogurt. Cook for 10 minutes over high heat, stirring continuously to prevent sticking.
- Add a little water to the pan, cover, and reduce heat to low-medium. Simmer for 10 minutes, allowing the chicken to cook through and the flavors to meld.
- Remove the lid and add the fried onions. Stir gently. Add kewra water and cook for another 5 minutes. Stir in the heavy cream and garam masala. Garnish with blanched almonds.
- Serve the Badami Khorma hot with naan, roti, or steamed rice.
Recipe Notes
Good To Know
- Soak the almonds in hot water for 20-30 minutes before peeling and grinding them; this results in a smoother, creamier paste that blends seamlessly into the gravy.
- For enhanced depth of flavor, fry the onions until golden brown and then grind them into a paste—this adds both richness and a subtle sweetness to the khorma sauce.
- If you prefer a milder tang, substitute part of the lime juice with a splash of kewra water or rose water; this imparts a delicate, fragrant Mughlai note to the dish.
- Badami Khorma tastes even better when allowed to rest for a few hours or overnight, as this gives time for the flavors to meld—reheat gently to avoid curdling the yogurt-based sauce.
Expert Tips
- For a richer, nuttier flavor, lightly toast the almonds before soaking and grinding.
- Adjust the consistency of the khorma by adding more water or stock if needed. If it becomes too thick upon reheating, thin it out with a little warm milk or cream.
- Garnish the finished dish with chopped cilantro, toasted slivered almonds, and a swirl of cream for an elegant presentation.
Storage Instructions
- Store leftover Badami Khorma in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, stirring occasionally, to prevent curdling.
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Recipe Nutrition
Calories: 382kcalCarbohydrates: 17gProtein: 5gFat: 35gSaturated Fat: 2gPolyunsaturated Fat: 9.9gMonounsaturated Fat: 19.8gSodium: 1710mgFiber: 4gSugar: 7g
Sayan Majumder
Articles: 33
5 Comments
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Looks so appetizing! Thank you for posting.
Absolutely wonderful! Can’t wait to make it.
Yum! This recipe is a must-try.
Great recipe! I’m eager to try it.
Pic looks tempting…