Name: Badami Murg recipe by Sai Priya at BetterButter
Prep time: 180 min
Cook time: 20 min
Total time: 200 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

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.
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.
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.
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.
Garnish with coriander leaves if per your desire and serve it alongside rice or rotis.

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