Badami Murg | How to make Badami Murg

By Sai Priya  |  18th Jan 2016  |  
4.7 from 3 reviews Rate It!
  • Badami Murg, How to make Badami Murg
Badami Murgby Sai Priya
  • Prep Time

    3

    Hours
  • Cook Time

    20

    mins
  • Serves

    4

    People

99

3

About Badami Murg Recipe

A rich and creamy mughlai dish.

Badami Murg

Ingredients to make Badami Murg

  • Boneless chicken 400 gm
  • turmeric - 1 tsp
  • salt-2 tsp
  • lemon Juice-1 tbsp
  • Hung curd - 4 tbsp
  • Red Chili powder - 1 tsp
  • Garam masala Powder - 1 tsp
  • clarified butter - 1 tbsp
  • Cooking oil - 1 tbsp
  • Green cardamom - 4
  • clove - 4
  • cinnamon - 2 inch
  • bay leaf - 1
  • 1 big sized onion, thinly sliced
  • ginger-garlic Paste - 2 tbsp
  • almond blanched - 20
  • White Roasted Sesame seed - 1 tbsp
  • Green Chili seedless - 3
  • sugar - 1 tbsp
  • water - 1 and 1/2 cup
  • salt as per taste

How to make Badami Murg

  1. Marinate the chicken cubes with turmeric ,salt and lemon juice and keep aside for 30 mina. Drain the marination water from chicken. Add curd,red-chili powder and garam masala powder and marinate for 2-3 hours.
  2. Take a pan, put in the ingredients cardamom,cinnamon and clove. After a minute, add in the clarified butter first then the cooking oil. Now add the bay leaf, sliced onions and fry till they are soft and light brown in colour. Add ginger-garlic paste and saute for 2 mins.
  3. Next, add in the marinated chicken pieces and start stirring at high flame for 2-3 minutes. Reduce the flame and cook for 2 more mins. In the mean time make a smooth paste of the almond,sesame seed,green chili with a little water.
  4. Add this paste and sugar to chicken and mix well. Add warm water, salt and cook on a slow flame till they are soft and done.
  5. Garnish with coriander leaves if per your desire and serve it alongside rice or rotis.

Reviews for Badami Murg (3)

Jayanth Kodikal2 years ago

Hung curds not required. Normal curds is ok. In any case, you are adding water. Also, I use milk instead for water for making almond paste. Adding also some cashew nuts adds to the taste. Soak almonds & cashew in milk, then grind. Marination overnight in frig makes it even better.
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sharmila narain3 years ago

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Payal Desai3 years ago

Thank you Sai! What a wonderful recipe! Would love if you took a look at some of my recipes too :-)
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