This weekend, when I was busy with vegetarian cooking and other household things, Amma said she would be trying out a new dish with Chicken. Something she recently saw on a TV show. She said Daddy might like the almond taste in it and was eager to try it right away. So knowing that I had no way I would be present while she cooked, I sent along my P&S along with Konda, for the step by step pictures. So all I did was to click the final setup and clicking it.

Everybody liked it, said it was very rich and delicious. Hubby dear said he might need some more spice. So you can increase or decrease as you might think. And with those almond slivers and what not, it was surely a very rich dish fit for a weekend lunch spread.

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Badami Murg

Ingredients Needed:

Boneless Chicken - 1/2 kg

Whole Spice to be dry roasted

Cloves - 2
Cinnamon - 2"
Cardamon - 2
Shah jeera - 1 tsp
Javitri - 1 flower
Anise star - 2

Paste
Almond - 10 no
Poppy seeds / Gasa Gasa - 1 tsbp

Soak for 1/2 hour and grind to a smooth paste

Almond - 5 slivers for garnish

Ghee + Oil - 3 tsbp

For the sauteing

Onion - 1 medium
Ginger Garlic - 1 tsp
Salt to taste
Turmeric a pinch
Red chili powder - 1 tsp
Curds - 50 gms

How to make Badami Murg

Wash and cut the chicken into bite size pieces. Drain on a colander

Dry roast the spices and grind to a fine powder. Keep it aside.

Heat a Kadai with oil and ghee, saute the onions till they start changing colours. Add the ginger garlic paste.

Now add the chicken along with curds, salt and red chili powder. Saute well. Once the chicken gets dry, add 1 cup water and bring to boil.

Now simmer, cook for 10 mins. Once done, add the almond paste. Dry cook till all the water evaporates, add the cream and saute for 2 mins.

When the chicken is almost dry, add the ground Masala and mix well.

Chicken would be completely dry with no water, yet will have all the masala coating the chicken. Garnish with slit green chilies, almond slivers, coriander leaves.