Name: Shahi Badami Murg recipe by Deeya Sanchari at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

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

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