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Badami Murgh

Arim Saha
70 minutes
Prep Time
45 minutes
Cook Time
4 People
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A royal combination of Almond with Chicken.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Mughlai
  • Shallow fry
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. 750 gm boneless chicken cut into medium pieces
  2. 15-20 almonds, blanched and peeled
  3. 1 table spoon ginger garlic paste
  4. 4 medium sized finely chopped onion
  5. 2 table spoon red chili powder
  6. 1 tea spoon Turmeric powder
  7. Salt to taste
  8. 2 bayleaves
  9. 2 inch cinnamon stick
  10. 4-5 paper corns
  11. 3-4 cloves
  12. 3-4 Green cardamom
  13. 3table spoon poppy seads, soaked and drained
  14. 2table spoon ghee
  15. 1/2 cup tomato puree
  16. 1 table spoon fresh cream


  1. Put chicken pieces into a bowl and add ginger garlic paste, 1 tea spoon turmeric powder, 1 table spoon red chili powder, salt and mix it well , freeze it for 30 mins.
  2. Dry roast cinamon, papercorn, bayleaf, cloves into a nonstick pan . Cool at room temp then grind it to a fine powder.
  3. Grind together almond, poppy seeds into a smooth paste.
  4. Heat 1 table spoon ghee in a nonstick pan, fry the chopped onion till it golden brown then add marinated chicken and mix well,Add 1 table spoon chili powder into it , ground powder ,mix it well, cover it and let it be cooked for 4-5 min on a low flame, then add tomato puree, mix it well, again cover it, cook for 10-15mins.
  5. Add ground paste(poppy seed + almond), lil water of 1/2 cup and mix it well.
  6. Keep it over flame for 10 mins.
  7. Open the lid and cook it on high flame for 5 mins, add fresh cream and salt to taste.
  8. It is ready to serve, pour it into a bowl add almonds or cashew,garnish with fresh cream(not necessary).

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