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Photo of Badami Murg by Sai Priya at BetterButter
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Badami Murg

Jan-18-2016
Sai Priya
180 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Badami Murg RECIPE

A rich and creamy mughlai dish.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Mughlai
  • Side Dishes

Ingredients Serving: 4

  1. Boneless chicken 400 gm
  2. turmeric - 1 tsp
  3. Salt-2 tsp
  4. lemon Juice-1 tbsp
  5. Hung curd - 4 tbsp
  6. Red Chili powder - 1 tsp
  7. Garam masala Powder - 1 tsp
  8. Clarified butter - 1 tbsp
  9. Cooking oil - 1 tbsp
  10. Green cardamom - 4
  11. clove - 4
  12. cinnamon - 2 inch
  13. Bay leaf - 1
  14. 1 big sized onion, thinly sliced
  15. Ginger-garlic Paste - 2 tbsp
  16. almond blanched - 20
  17. White Roasted Sesame seed - 1 tbsp
  18. Green Chili seedless - 3
  19. sugar - 1 tbsp
  20. water - 1 and 1/2 cup
  21. salt as per taste

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with coriander leaves if per your desire and serve it alongside rice or rotis.

Reviews (3)  

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Jayanth Kodikal
May-26-2016
Jayanth Kodikal   May-26-2016

Hung curds not required. Normal curds is ok. In any case, you are adding water. Also, I use milk instead for water for making almond paste. Adding also some cashew nuts adds to the taste. Soak almonds & cashew in milk, then grind. Marination overnight in frig makes it even better.

sharmila narain
Jan-21-2016
sharmila narain   Jan-21-2016

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