Badami Murgh Korma | How to make Badami Murgh Korma

By Afroz Shaikh  |  10th Sep 2016  |  
4.8 from 4 reviews Rate It!
  • Badami Murgh Korma, How to make Badami Murgh Korma
Badami Murgh Kormaby Afroz Shaikh
  • Prep Time

    20

    mins
  • Cook Time

    40

    mins
  • Serves

    4

    People

92

4

About Badami Murgh Korma Recipe

This is one of the popular festive dish that is prepared at time of Eid.

Badami Murgh Korma, a deliciously finger licking recipe to treat your family and friends. This recipe of Badami Murgh Korma by Afroz Shaikh will definitely help you in its preparation. The Badami Murgh Korma can be prepared within 20 minutes. The time taken for cooking Badami Murgh Korma is 40 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 Korma step by step. The detailed explanation makes Badami Murgh Korma so simple and easy that even beginners can try it out. The recipe for Badami Murgh Korma 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 Korma from BetterButter.

Badami Murgh Korma

Ingredients to make Badami Murgh Korma

  • chicken 1 kg
  • onion sliced 4
  • ginger paste 1 tbsp
  • garlic paste 1 1/2 tbsp
  • Green coriander 1 cup
  • yogurt 1/2 cup
  • green chilies 3-4
  • bay leaves 2
  • Whole peppercorns 7-8
  • Black elachi 2
  • cloves 2
  • Small cardamom 2
  • Blanched almonds 12-15
  • almond flakes 1/4 cup
  • oil 1/3 cup
  • Red chili powder 2 tsp
  • turmeric powder 1/2 tsp
  • cumin powder 1 tsp
  • coriander powder 1 tsp
  • Garam masala powder 1/2 tsp
  • cream 2 tbsp
  • ghee 2 tsp
  • salt to taste
  • kewra essence few drops
  • Chopped coriander for garnish

How to make Badami Murgh Korma

  1. Wash chicken and keep it aside in colander, so that water can drain.
  2. Ina heavy bottom pan, heat the oil and when it is medium hot add the sliced onions.
  3. Fry till the onions are golden and then take them out and keep aside
  4. We use same oil for cooking. In a mixer make a fine paste of fried onions, yogurt, blanched almonds, green chillies and green coriander leaves.
  5. In a wok pour the oil which we used for frying onion. Keep it over a medium heat then add whole Garam masala and let it crackle and release it aroma.
  6. Add chicken to the hot oil and let it sear along with whole spices for 3-4 minutes.
  7. Add ginger and garlic paste to the chicken and let it sauté for 5-7 minutes or until chicken juices runs dry.
  8. Lower the heat, now add all the dry powder spices like chili powder, turmeric, cumin powder, coriander powder. Stir well so that chicken pieces are nicely coated with all the dry spices.
  9. After two minutes add cream to chicken and spice mix ( heat should be on low)
  10. After two minutes add cream to chicken and spice mix ( heat should be on low)
  11. Cook over medium heat until the oil separates and floats on top.
  12. Add 2 cups of boil water and salt according to taste and increase the heat to high
  13. When the korma starts to boil reduce the heat to medium and close the lid. Let it cook on medium for 10 minutes,
  14. After that reduce to heat to low and let it cook for another 6- 8 minutes or until the chicken is cooked.
  15. In separate pan heat ghee and add almond flakes toast them until light golden brown. Put this toasted almond flakes and few drop of Kewra essence in the korma.
  16. Garnish the Badami Murgh Korma with chopped coriander

Reviews for Badami Murgh Korma (4)

Tarannum Ansaria year ago

Ya made it yesterday everyone liked it very much.
Reply

Sheeni Singh2 years ago

the flavour of badam will make this so tasty im sure
Reply

Keka Kohli2 years ago

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Afroz Shaikh2 years ago

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