Name: Badami Murgh Korma recipe by Afroz Shaikh at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Chicken 1 kg; Onion sliced 4; Ginger paste 1 tbsp; Garlic paste 1 1/2 tbsp; Green coriander 1 cup; Yogurt 1/2 cup; green chilies 3-4; Bay leaves 2; Whole peppercorns 7-8; Black elachi 2; Cloves 2; Small cardamom 2; Blanched almonds 12-15; Almond flakes 1/4 cup; Oil 1/3 cup; Red chili powder 2 tsp; Turmeric powder 1/2 tsp; Cumin powder 1 tsp; coriander powder 1 tsp; Garam masala powder 1/2 tsp; Cream 2 tbsp; Ghee 2 tsp; Salt to taste; Kewra essence few drops; Chopped coriander for garnish

Ingredients Serving: 4

Chicken 1 kg
Onion sliced 4
Ginger paste 1 tbsp
Garlic paste 1 1/2 tbsp
Green coriander 1 cup
Yogurt 1/2 cup
green chilies 3-4
Bay leaves 2
Whole peppercorns 7-8
Black elachi 2
Cloves 2
Small cardamom 2
Blanched almonds 12-15
Almond flakes 1/4 cup
Oil 1/3 cup
Red chili powder 2 tsp
Turmeric powder 1/2 tsp
Cumin powder 1 tsp
coriander powder 1 tsp
Garam masala powder 1/2 tsp
Cream 2 tbsp
Ghee 2 tsp
Salt to taste
Kewra essence few drops
Chopped coriander for garnish

Instructions

Wash chicken and keep it aside in colander, so that water can drain.
Ina heavy bottom pan, heat the oil and when it is medium hot add the sliced onions.
Fry till the onions are golden and then take them out and keep aside
We use same oil for cooking. In a mixer make a fine paste of fried onions, yogurt, blanched almonds, green chillies and green coriander leaves.
In a wok pour the oil which we used for frying onion. Keep it over a medium heat then add whole Garam masala and let it crackle and release it aroma.
Add chicken to the hot oil and let it sear along with whole spices for 3-4 minutes.
Add ginger and garlic paste to the chicken and let it sauté for 5-7 minutes or until chicken juices runs dry.
Lower the heat, now add all the dry powder spices like chili powder, turmeric, cumin powder, coriander powder. Stir well so that chicken pieces are nicely coated with all the dry spices.
After two minutes add cream to chicken and spice mix ( heat should be on low)
After two minutes add cream to chicken and spice mix ( heat should be on low)
Cook over medium heat until the oil separates and floats on top.
Add 2 cups of boil water and salt according to taste and increase the heat to high
When the korma starts to boil reduce the heat to medium and close the lid. Let it cook on medium for 10 minutes,
After that reduce to heat to low and let it cook for another 6- 8 minutes or until the chicken is cooked.
In separate pan heat ghee and add almond flakes toast them until light golden brown. Put this toasted almond flakes and few drop of Kewra essence in the korma.
Garnish the Badami Murgh Korma with chopped coriander

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