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Badami Murgh Korma

Sep-10-2016
Afroz Shaikh
20 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Badami Murgh Korma RECIPE

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

Recipe Tags

  • Festive Fun
  • Non-veg
  • Easy
  • Eid
  • Awadhi
  • Main Dish

Ingredients Serving: 4

  1. Chicken 1 kg
  2. Onion sliced 4
  3. Ginger paste 1 tbsp
  4. Garlic paste 1 1/2 tbsp
  5. Green coriander 1 cup
  6. Yogurt 1/2 cup
  7. green chilies 3-4
  8. Bay leaves 2
  9. Whole peppercorns 7-8
  10. Black elachi 2
  11. Cloves 2
  12. Small cardamom 2
  13. Blanched almonds 12-15
  14. Almond flakes 1/4 cup
  15. Oil 1/3 cup
  16. Red chili powder 2 tsp
  17. Turmeric powder 1/2 tsp
  18. Cumin powder 1 tsp
  19. coriander powder 1 tsp
  20. Garam masala powder 1/2 tsp
  21. Cream 2 tbsp
  22. Ghee 2 tsp
  23. Salt to taste
  24. Kewra essence few drops
  25. Chopped coriander for garnish

Instructions

  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 (4)  

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Tarannum Ansari
Mar-24-2017
Tarannum Ansari   Mar-24-2017

Ya made it yesterday everyone liked it very much.

Sheeni Singh
Sep-13-2016
Sheeni Singh   Sep-13-2016

the flavour of badam will make this so tasty im sure

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