Murg Badami Khaas | How to make Murg Badami Khaas

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BySaba Naseem
Created on 1st Mar 2016
  • Murg Badami Khaas, How to make Murg Badami Khaas
Murg Badami Khaasby Saba Naseem
  • Murg Badami Khaas | How to make Murg Badami Khaas (8 likes)

  • 0 reviews
    Rate It!
  • By Saba Naseem
    Created on 1st Mar 2016

Murg Badami Khaas is an aromatic, flavorful and delicious dish which is very much popular in Fusion. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Murg Badami Khaas is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Murg Badami Khaas at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 15 minute for the preparation and 30 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Murg Badami Khaas by Saba Naseem in step by step with pictures so you can easily learn how to cook the perfect Murg Badami Khaas at your home without any difficulties. Murg Badami Khaas is one of the representative dishes of Fusion which you can serve in any special occasions.

  • Prep Time15mins
  • Cook Time30mins
  • Serves5People
Murg Badami Khaas

Ingredients to make Murg Badami Khaas

  • Chicken 1 kg
  • Oil / ghee - 1/2 cup
  • Salt to taste
  • Coriander powder - 1/2 tbsp
  • Desiccated coconut powder 2 tbsp
  • Red chilli powder - 1 tbsp
  • Turmeric powder - 1/2 tbsp
  • Garam masala - 1/2 tbsp
  • Green chillies 4-5 paste
  • Yoghurt - 1/2 cup
  • Fried onions - 1/2 cup
  • Almond paste from 12
  • Ginger garlic paste 1 - 2 tbsp
  • Lemon juice 2 tbsp
  • Tomato puree 1/2 cup

How to make Murg Badami Khaas

  1. Marinate washed chicken with yoghurt, green chilli paste, red chilli powder, turmeric, coriander powder, ginger garlic paste, almonds paste, fried onions, lemon juice, dessicated coconut powder and keep in the freeze for 1 hour.
  2. Heat oil in wok, crackle the cardamom and add marinated chicken.
  3. Cook covering with a lid and on a low flame.
  4. Add water to make gravy according to your taste
  5. Now add Garam masala, garnish with chopped almonds from top.
  6. Enjoy with chapati, roti or naan.
My Tip: Almond paste will enhance the flavour.

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