Name: MURGH BADAMI recipe by Shobha Keshwani at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Chicken ..... 1/2 kg ( I have used boneless thigh portions); Almonds ... 1/4 cup (about 20); Onions ...... 2 small; Green chillies ... 3-4; Ginger .............. 1 inch piece; Garlic .............. 8 - 10 cloves; Cumin powder .. 1 tsp; Garam masala ... 1 tsp; Turmeric powder .. 1/4 tsp; Yogurt ................ 1/4 cup; Salt ..................... to taste; Cream ............... 5-6 tbsps ( I used 1/4 cup milk); Oil / ghee ...... 4-5 tbsps

ABOUT MURGH BADAMI RECIPE

Murgh Badami is a Shahi dish from the princely state of Hyderabad. This is not a spicy preparation.The base is almond paste along with aromatic herbs, cream and onion paste all cooked in pure ghee. It is then garnished with slivered almonds. I have substituted the cream with milk and used oil to make it lighter. You may also use coconut milk. But definitely using ghee and cream is a better choice when you are serving it to your guests for New Year Dinner ..go for it. The taste is divine !

Ingredients Serving: 4

Chicken ..... 1/2 kg ( I have used boneless thigh portions)
Almonds ... 1/4 cup (about 20)
Onions ...... 2 small
Green chillies ... 3-4
Ginger .............. 1 inch piece
Garlic .............. 8 - 10 cloves
Cumin powder .. 1 tsp
Garam masala ... 1 tsp
Turmeric powder .. 1/4 tsp
Yogurt ................ 1/4 cup
Salt ..................... to taste
Cream ............... 5-6 tbsps ( I used 1/4 cup milk)
Oil / ghee ...... 4-5 tbsps

Instructions

Soak the almonds for few hours and remove the skin. Easier way is to put them in a bowl with water and microwave for a minute and peel. Grind them to a smooth paste adding a little water.
Cut the chicken into cubes and marinate with a little garlic paste, yogurt, salt and turmeric.
Cut the onion into big chunks. Boil the onion, ginger, garlic and green chillies, adding water to cook. Cool and grind it to a paste. Use just sufficient water so that you don't have to drain it away.
Heat ghee/oil in a pan and add the onion paste. Keep stirring until the oil separates.
Now add the marinated chicken. Saute it for a couple of minutes and simmer. Add a little water if required.
When the chicken is three-fourth done, add the almond paste, cumin powder, garam masala and cream/milk.
Check the salt and simmer it until done.
Garnish with slivered almonds.

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