Murg Badami | How to make Murg Badami

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ByHem Lata Srivastava
Created on 1st Aug 2017
  • Murg Badami, How to make Murg Badami

About Murg Badami

Badami murg is Almond base gravy dish which is made with almond and poppy seeds paste, flavored with cardamom powder and whole spice powder. This is an easy but creamy and spicy gravy based chicken recipe. Best goes with laccha paratha. Usually cook with sliced onions but I used boiled onion puree that gives a nice creamy taste. You can use sliced onions or simple onion paste.

Murg Badami is a delicious and yummilicious dish which is one of the popular dish of Indian. Murg Badami is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Murg Badami is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 70 minute and it takes 25 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Murg Badami. It is an amazing dish which is perfectly appropriate for any occasion. Murg Badami is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Murg Badami is an art and while preparing this dish you can feel the aroma of this delicious Murg Badami. Surprise your family and friends by preparing this hotel style Murg Badami at your home.

  • Prep Time70mins
  • Cook Time25mins
  • Serves4People
Murg Badami

Ingredients to make Murg Badami

  • Chicken 1 kg
  • Blanched almonds 30
  • Boiled onion paste 4 tbsp
  • Ginger, Garlic paste 1/1/2 tbsp
  • Red chili powder 2 tsp
  • kashmiri red chili 4 no
  • Turmeric powder 1/2 tsp
  • Salt to taste
  • Soaked poppy seeds 2 tsp
  • Cinnamon 2 sticks
  • Cloves 6
  • Bay leaf 1 no.
  • Green cardamom powder 1 tbsp
  • White peppercorn 1 tsp
  • Cumin seeds 1/4 tsp
  • Curd 1 cup
  • Ghee 4 tbsp
  • Fresh cream 1 tbsp optional
  • Coriander leaves for garnishing

How to make Murg Badami

  1. Peel the blanched almonds. Finely slice 5 almonds, reserve for garnish. Dry roast the cloves, white peppercorns, kashmiri red chili, cinnamon, cumin seeds, cool and grind to a fine powder.
  2. Clean and wash the chicken. Put it into a large bowl, add curd, ginger, garlic paste, 1 tsp red chili powder, salt and turmeric powder, mix well and keep aside for 1/2 hour or mean while to cook.
  3. Grind together soaked poppy seeds and blanched almonds, make a smooth, fine paste.
  4. Heat ghee in a heavy bottom pan, add onion paste, saute till lightly browned, add bay leaf and marinated chicken, remaining red chili powder and ground powder, mix well, turn the heat on sim, cover and cook for 5 minutes.
  5. Add ground almond mixture and 1 glass of water, cover and cook for 10 minutes. add cream, mix well, switch off the gas.
  6. Garnish with almonds slivers and coriander, serve hot with laccha paratha or chapati.

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