Name: Badami Murgh recipe by Arim Saha at BetterButter
Prep time: 70 min
Cook time: 45 min
Total time: 115 min
Yield: 4
Ingredients: 750 gm boneless chicken cut into medium pieces; 15-20 almonds, blanched and peeled; 1 table spoon ginger garlic paste; 4 medium sized finely chopped onion; 2 table spoon red chili powder; 1 tea spoon Turmeric powder; Salt to taste; 2 bayleaves; 2 inch cinnamon stick; 4-5 paper corns; 3-4 cloves; 3-4 Green cardamom; 3table spoon poppy seads, soaked and drained; 2table spoon ghee; 1/2 cup tomato puree; 1 table spoon fresh cream

Ingredients Serving: 4

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

Instructions

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.
Dry roast cinamon, papercorn, bayleaf, cloves into a nonstick pan . Cool at room temp then grind it to a fine powder.
Grind together almond, poppy seeds into a smooth paste.
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.
Add ground paste(poppy seed + almond), lil water of 1/2 cup and mix it well.
Keep it over flame for 10 mins.
Open the lid and cook it on high flame for 5 mins, add fresh cream and salt to taste.
It is ready to serve, pour it into a bowl add almonds or cashew,garnish with fresh cream(not necessary).

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