Name: MURGH BADAMI recipe by Mukti Sahay at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: Chicken pieces - 500 gms; Blanched almond paste - 7 - 8 almond; Boiled onion paste - 2 big size; Ginger garlic paste - 1 tbsp; Red chilly powder - 1 tbsp; Turmeric powder - 1/2 tsp; Coriander powder - 1 tsp; Nutmeg powder - 1/2 tsp; Green cardamom - 2 - 3; Black cardamom - 1; Cloves - 2 - 3; Mace powder - 1/2 tsp; Garam masala powder - 1/2 tsp; Hung curd - 2 tbsp; Salt - to taste; Clarified butter - 4 tbsp; Water - 2 cup

ABOUT MURGH BADAMI RECIPE

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Ingredients Serving: 2

Chicken pieces - 500 gms
Blanched almond paste - 7 - 8 almond
Boiled onion paste - 2 big size
Ginger garlic paste - 1 tbsp
Red chilly powder - 1 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Nutmeg powder - 1/2 tsp
Green cardamom - 2 - 3
Black cardamom - 1
Cloves - 2 - 3
Mace powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Hung curd - 2 tbsp
Salt - to taste
Clarified butter - 4 tbsp
Water - 2 cup

Instructions

Heat clarified butter in a pan.
Add green cardamom,black cardamom and cloves to crackle.
Add boiled onion paste,ginger garlic paste and saute.
Add red chilly powder,turmeric powder,coriander powder and hung curd and mix well.
Add chicken pieces and mix well.
Add blanched almonds paste and mix well.
Add garam masala powder,nut meg powder,mace powder and salt and two cup of water.
Cover it and cook on a low flame for 10 - 15 mins.
Garnish with peeled and sliced almonds.
Serve hot with naan or chapatis.

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