Thursday, December 23, 2010

Murgh Badami... (Chicken in almond gravy)

I am a pure veggie, but i like cooking non veg dishes for my family... And learning new things is never wrong.. If i am a cook then i must know all the cuisines.. this is wat i believe.
Under this label i will be posting various recipes of Chicken, Mutton, and Fish...
Today's recipe of chicken Badami is fantastic example of Mughlai Cuisine. I read this recipe on a site online I liked it tried it at home, so I posted it.. I hope the readers will like it too.

1/2 kg boneless chicken (diced)
3 medium sized tomatoes (finely chopped)
3 medium sized onions (finely chopped)
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp jeera powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilly powder
1 tsp garam masala
1 tbsp black pepper powder
1 tsp sugar
1 cup of cream
3 tbsp butter
1 cinamon  stick
2 bay leaves
2 cloves
4 black cardomom
2 khadi lal mirch
2 tbsp lime juice
salt to taste
fresh coriander leaves for garnishing


  • Marinate the chicken pieces in the lime juice, salt and pepper. For best results, refrigerate overnight or for at least 4 hours. 
  • Take a non- stick pan add 1 tbsp butter put it on medium heat.
  • Now add in the ginger, garlic paste +turmeric powder+ red chilly powder. stir for a minute.
  • Add in the chicken pieces + 1 cup of water. stir for a minute. cover with a lid and allow it to cook for 10-15 minutes unless it is cooked well.
  • Now take another pan. put in 1 tbsp of butter.once it is hot put in the Cinnamon stick+ green cardamom +black cardamom+cloves.. Saute for a min, then add in the chopped onions. Saute for a while.
  • Then add in the chopped tomatoes. saute for a while. now add in the cup of water cover the pan. let it cook for a while.
  • Once the tomatoes and onions are cooked properly, put it the food processor to turn it into a paste.
  • Now take another pan, add in 1 tbsp of butter. once it is hot put in the bay leaf + khadi lal mirch. when it stops cluttering, add in the tomato and onion paste. 
  • Saute for a while, then add in the almond paste+ jeera powder + coriander powder + red chilly powder + garam masala powder + cream + sugar. cook all this for a while.
  • Put in the cooked chicken in the gravy. pour in 1 cup of water (depends on the consistency of the gravy u want to have).
  • Cover the lid and let it simmer on medium heat for a while.

Garnish it wid coriander and almonds.

Serve hot wid naans or saffron rice...

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