Badami Murgh | How to make Badami Murgh

By Arim Saha  |  12th Jul 2016  |  
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  • Badami Murgh, How to make Badami Murgh
Badami Murghby Arim Saha
  • Prep Time

    70

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

20

0





About Badami Murgh

A royal combination of Almond with Chicken.

Badami Murgh, a deliciously finger licking recipe to treat your family and friends. This recipe of Badami Murgh by Arim Saha will definitely help you in its preparation. The Badami Murgh can be prepared within 70 minutes. The time taken for cooking Badami Murgh is 45 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Badami Murgh step by step. The detailed explanation makes Badami Murgh so simple and easy that even beginners can try it out. The recipe for Badami Murgh can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Badami Murgh from BetterButter.

Badami Murgh

Ingredients to make Badami Murgh

  • 750 gm boneless chicken cut into medium pieces
  • 15-20 almonds, blanched and peeled
  • 1 table spoon ginger garlic paste
  • 4 medium sized finely chopped onion
  • 2 table spoon red chili powder
  • 1 tea spoon Turmeric powder
  • Salt to taste
  • 2 bayleaves
  • 2 inch cinnamon stick
  • 4-5 paper corns
  • 3-4 cloves
  • 3-4 Green cardamom
  • 3table spoon poppy seads, soaked and drained
  • 2table spoon ghee
  • 1/2 cup tomato puree
  • 1 table spoon fresh cream

How to make Badami Murgh

  1. Put chicken pieces into a bowl and add ginger garlic paste, 1 tea spoon turmeric powder, 1 table spoon red chili powder, salt and mix it well , freeze it for 30 mins.
  2. Dry roast cinamon, papercorn, bayleaf, cloves into a nonstick pan . Cool at room temp then grind it to a fine powder.
  3. Grind together almond, poppy seeds into a smooth paste.
  4. Heat 1 table spoon ghee in a nonstick pan, fry the chopped onion till it golden brown then add marinated chicken and mix well,Add 1 table spoon chili powder into it , ground powder ,mix it well, cover it and let it be cooked for 4-5 min on a low flame, then add tomato puree, mix it well, again cover it, cook for 10-15mins.
  5. Add ground paste(poppy seed + almond), lil water of 1/2 cup and mix it well.
  6. Keep it over flame for 10 mins.
  7. Open the lid and cook it on high flame for 5 mins, add fresh cream and salt to taste.
  8. It is ready to serve, pour it into a bowl add almonds or cashew,garnish with fresh cream(not necessary).

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