Badami Murg | How to make Badami Murg

4.7 from 3 reviews
Rate It!
By Sai Priya
Created on 18th Jan 2016
  • Badami Murg, How to make Badami Murg
Badami Murgby Sai Priya
  • Badami Murg | How to make Badami Murg (24 likes)

  • 3 reviews
    Rate It!
  • By Sai Priya
    Created on 18th Jan 2016

About Badami Murg

A rich and creamy mughlai dish.

Badami Murg is delicious and authentic dish. Badami Murg by Sai Priya is a great option when you want something interesting to eat at home. Restaurant style Badami Murg is liked by most people . The preparation time of this recipe is 180 minutes and it takes 20 minutes to cook it properly. Badami Murg 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 Badami Murg. Badami Murg is an amazing dish which is perfectly appropriate for any occasion. Badami Murg is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Badami Murg at your home.

  • Prep Time3Hours
  • Cook Time20mins
  • Serves4People
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 Kodikala year 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.
Reply

sharmila narain2 years ago
Reply

Payal Desai2 years ago
Thank you Sai! What a wonderful recipe! Would love if you took a look at some of my recipes too :-)
Reply