Chicken / Murg Badami Recipe

Ingredients for Murg Badami Recipe

  • Chicken – 1 medium (chop them into 10 pieces)
  • Onions – 2 (chopped)
  • Almonds – 18-20 (finely chopped)
  • Cashew nuts – ½ cup
  • Poppy seeds – 2 tsp
  • Ginger-garlic paste – 1 tbsp
  • Cinnamon sticks – 2 inches
  • Black peppercorns – 8
  • Cloves – 4
  • Green Cardamoms – 4
  • Bay leaves – 2
  • Curds – 1/4 cup
  • Fresh cream – 2 tbsp
  • Chilli powder – 2 Tsp
  • Turmeric powder – 1/2 tsp
  • Ghee – 3 tbsp
  • Water – 2 cups
  • Salt to taste

Method

  • First, soak the poppy seeds in hot water for 30 mins and grind to a fine smooth paste along with the cashew nuts
  • Now blend the cinnamon stick, pepper, cloves, cardamoms, and bay leaves to a fine powder, keep it aside
  • Marinate the chicken pieces with the ginger-garlic paste and turmeric powder for 30 minutes
  • Heat ghee in a pan and fry the onions till they become crisp
  • Add the marinated chicken pieces, salt and garam masala powder, mix well
  • Sauté chicken till the ghee leaves the sides of the pan
  • Add the curds and sauté it for 5 minutes on a medium flame
  • Now add water and cook until the chicken is nearly done.
  • Add the cashew nut – poppy seeds paste and fresh cream. Cook it on a low flame till the chicken is tender
  • Finally, serve it in a serving bowl, garnish it with chopped almonds and serve hot

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