Chicken prepared with rich almonds is such bliss to your taste buds. Murgh Badami/Almond Chicken is rich, creamy and smooth textured thick gravy which goes well with any roti or rice variety. I paired up this with ghee rice gently spiced with whole spices. I would say, the gravy tasted simply scrumptious and lip-smacking. You can also pair up this gravy dish with green peas pulav, biryani or any other rice varieties too. I’m sure you and your family are gonna enjoy and love it as we did. So, here’s the yummy recipe.
Murgh Badami | Almond Chicken
•Chicken – 1/2 Kg
•Medium Onions – 2, sliced
•Almonds – 1/4 cup
•Yogurt – 3/4 Cup, whisked
•Safforn – 6 strands
•Oil – 2 tbsp
•Green Cardamoms - 3
•Ginger Garlic Paste – 1 tsp
•Cream – 2 tbsp, optional
•Red Chilli Powder – 1 tsp
•Salt to taste
•Lemon Juice – 1 tbsp
1.Wash and drain the chicken. Blanch, peel the almonds, and grind to smooth paste.
2.Soak the saffron stands in 1 tbsp of warm water or milk.
3.Heat oil and add the sliced onions and fry on high heat, stirring continuously, till golden brown. Add ginger garlic paste and sauté for a minute.
4.Now, add the chicken and sauté for 2-3 minutes, stirring constantly. Then, add all the remaining ingredients and give it a quick mix. Cover the lid and let it cook for about 20 minutes or until chicken is tender. Keep stirring every now and then while cooking. Thin down the gravy with a little water until it reaches the consistency you like.
5.Turn off and serve with any variety of rotis or flavoured rice.
In my recipe here, I have used almond paste. You can coarsely chop the almonds and use them too.