Shahi Badami Murg | How to make Shahi Badami Murg

By Deeya Sanchari  |  24th Apr 2018  |  
5 from 1 review Rate It!
  • Shahi Badami Murg, How to make Shahi Badami Murg
Shahi Badami Murgby Deeya Sanchari
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About Shahi Badami Murg Recipe


Shahi Badami Murg

Ingredients to make Shahi Badami Murg

  • chicken 500 gms
  • dahi 250 gms
  • almonds 15 pcs
  • bay leaf 2
  • pepper 1 tspn
  • Jeera n dhania 1 tspn each
  • Dry red chillies 3
  • tamarind pulp 2 tspn
  • Garam masala 1 tspn
  • onion 3 chopped
  • ginger Paste 1 tspn
  • garlic paste 3 tspn
  • sugar 2 -3 tspn
  • coriander leaves 1 bunch

How to make Shahi Badami Murg

  1. Marinate chicken pieces in curd, 1 tspn sugar, lemon juice, salt and 1 tspn oil for 4 to 5 hrs
  2. Heat a pan and dry roast red chillies, jeera, dhania and bay leaf
  3. Grind the roasted masala with 1 tblspn tamarind and 1 tspn sugar
  4. Make a paste with almonds n some milk and keep aside
  5. Heat ghee in a kadahi and fry the chicken pieces one by one and keep aside
  6. Add the yoghurt batter in the remaining ghee in the kadahi and bring to a boil and pour in a bowl
  7. Fry onion and 1 tspn sugar till red/brown and grind it
  8. Pour ghee in kadahi and add the ground masalas and fry
  9. As they turn dry, add the yoghurt batter and stir well
  10. Put in the onion paste
  11. Add the chicken pieces and fold in.
  12. Add the badam paste
  13. Cook well in low flame and cover till chicken is soft n tender.
  14. Chop coriander leaves and mix in nicely.
  15. Cook till curry gets thick
  16. Garnish with coriander leaves
  17. Serve with roti, paratha or naan

Reviews for Shahi Badami Murg (1)

Hema Mallika year ago