BetterButter App

Recipes, Food Community & Kitchenwares


For uploading your recipes please DOWNLOAD THE APP

Home / Recipes / Murg Badami

Photo of Murg Badami by Hem Lata Srivastava at BetterButter

Murg Badami

Hem Lata Srivastava
70 minutes
Prep Time
25 minutes
Cook Time
4 People
Read Instructions Save For Later


Badami murg is Almond base gravy dish which is made with almond and poppy seeds paste, flavored with cardamom powder and whole spice powder. This is an easy but creamy and spicy gravy based chicken recipe. Best goes with laccha paratha. Usually cook with sliced onions but I used boiled onion puree that gives a nice creamy taste. You can use sliced onions or simple onion paste.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Indian
  • Simmering
  • Roasting
  • Frying
  • Main Dish
  • High Fibre

Ingredients Serving: 4

  1. chicken 1 kg
  2. Blanched almonds 30
  3. Boiled onion paste 4 tbsp
  4. Ginger, garlic paste 1/1/2 tbsp
  5. Red chili powder 2 tsp
  6. kashmiri red chili 4 no
  7. turmeric powder 1/2 tsp
  8. salt to taste
  9. Soaked poppy seeds 2 tsp
  10. cinnamon 2 sticks
  11. cloves 6
  12. Bay leaf 1 no.
  13. Green cardamom powder 1 tbsp
  14. White peppercorn 1 tsp
  15. cumin seeds 1/4 tsp
  16. curd 1 cup
  17. ghee 4 tbsp
  18. Fresh cream 1 tbsp optional
  19. coriander leaves for garnishing


  1. Peel the blanched almonds. Finely slice 5 almonds, reserve for garnish. Dry roast the cloves, white peppercorns, kashmiri red chili, cinnamon, cumin seeds, cool and grind to a fine powder.
  2. Clean and wash the chicken. Put it into a large bowl, add curd, ginger, garlic paste, 1 tsp red chili powder, salt and turmeric powder, mix well and keep aside for 1/2 hour or mean while to cook.
  3. Grind together soaked poppy seeds and blanched almonds, make a smooth, fine paste.
  4. Heat ghee in a heavy bottom pan, add onion paste, saute till lightly browned, add bay leaf and marinated chicken, remaining red chili powder and ground powder, mix well, turn the heat on sim, cover and cook for 5 minutes.
  5. Add ground almond mixture and 1 glass of water, cover and cook for 10 minutes. add cream, mix well, switch off the gas.
  6. Garnish with almonds slivers and coriander, serve hot with laccha paratha or chapati.

Reviews (0)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review

Similar Recipes

A password link has been sent to your mail. Please check your mail.