Murg Badami | How to make Murg Badami

By Hem Lata Srivastava  |  1st Aug 2017  |  
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  • Murg Badami, How to make Murg Badami
  • Prep Time

    70

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

7

0





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 dish which is liked by people of all age groups. Murg Badami by Hem Lata Srivastava has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Murg Badami at many restaurants and you can also prepare this at home. This authentic and mouthwatering Murg Badami takes 70 minutes for the preparation and 25 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Murg Badami is a good option for you. The flavour of Murg Badami is tempting and you will enjoy each bite of this. Try this Murg Badami on weekends and impress your family and friends. You can comment and rate the Murg Badami recipe on the page below.

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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