How to Make Amazing Chicken Almond

Abhijit Author

By Abhijit

Last Updated May 19, 2022


How to Make Amazing Chicken Almond

The succulent pieces of chicken simmered in a thick gravy made with almond, onions, and ginger and sometimes added with fried onions finished in a warm, spicy, cumin-laced sauce, this is How to Make Amazing Chicken Almond or Murg Badami. The main base of the gravy is almond paste, and I used the paste of fried onions, to make a fine creamy texture, which can go well with pulao or paratha.

Main equipment required

Wok/fry pan

Serving plate

Blender

Skimmer/jharna spatula

Mixing bowl

Ingredients

Chicken-750 Gm

Almonds, 1 cup/20-24 pieces

Yogurt-1 cup

 Onions sliced -2

Ginger-garlic paste-1 tbsp each

Red Chili powder-1 tbsp

Roasted Cumin powder- 1 tbsp

Roasted coriander powder-1 tbsp

Turmeric powder -1 tbsp

Salt, to taste

2 Cinnamon Stick

 Cloves -5

 Bay leaf -2

Cardamom Powder (Elaichi) -1/2 tbsp

White pepper -1 tbsp

Oil/ghee–3 tbsp

Coriander leaves- for garnishing

How to Make Amazing Chicken Almond

Clean and wash properly the chicken chunks

chiken almond step1

Put the cleaned chicken into a large mixing bowl; add curd, ginger, garlic paste, red chili powder, roasted cumin and coriander powder salt, and turmeric powder. Mix well and keep aside for at least 1/2  hour to marinate.

chiken almond step2
chiken almond step3

Take a wok/Tawa, dry roast bay leaves, cloves, white peppercorns, red chilies, and cinnamon; allow it to cool at room temperature.

chiken almond step4

Heat oil in a heavy bottom pan and fry the sliced onions till their color changes to dark brown. Take it out from the pan and allow it to cool at room temperature.

chiken almond step5

In a grinder add the dry roasted spices, grind it then add blanched almonds and fried onions to make a creamy paste.

chiken almond step6
chiken almond step7

Add some more oil to the same pan where onions are fried, and put some cumin seeds for tempering.

chiken almond step8

As they splutter and sizzle adds marinated chicken, mix well, turn the heat to simmer, and cook/stir it for 5 minutes.

chiken almond step9

Add onion- almond mixture and roasted spices powder, mix well and cook for 5 minutes, then add 1/2 cup of warm water; cover and allow it to cook for another 15 minutes.

chiken almond step10
chiken almond step11
chiken almond step12

Open the lid; check the consistency of the gravy.

chiken almond step13

If everything is alright, switch off the gas. Transfer it to a serving plate

chiken almond step14

Garnish with coriander leaves and serve hot

How to Make Amazing Chicken Almond

How to Make Amazing Chicken Almond

The succulent pieces of chicken simmered in a thick gravymade with almond, onions and ginger and sometimes added with fried onionsfinished in a warm, spicy, cumin laced sauce, Actually this is How to MakeAmazing Chicken Almond or Murg Badami.The main base of the gravy is almond paste, and I used the paste of friedonions, to make a fine creamy texture, which can go well with pulao or paratha.
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Indian
Servings 4
Calories

Equipment

  • A kadai or a fry pan
  • mixing bowl
  • blender
  • Spatula
  • Serving plate

Ingredients
  

  • 750 gm Chicken
  • 1 cup Almonds,
  • 1 cup Yogurt
  • 2  Onions
  • 1 tbsp Ginger-garlic paste
  • 1 tbsp Red Chili powder
  • 1 tbsp Roasted Cumin powder
  • 1 tbsp Roasted coriander powder
  • 1 tbsp  turmeric powder
  • salt
  • 2  Cinnamon Stick
  • 5  Cloves
  • 2  Bay leaf
  • 1/4 tbsp Cardamom Powder (Elaichi)
  • 1 tbsp White pepper
  • 3 tbsp oil
  • 1 small bunch coriander leaves

Instructions
 

  • Clean and wash properly the chicken chunks
  • Put the cleaned chickeninto a large mixing bowl; add curd, ginger, garlic paste, red chili powder,roasted cumin and coriander powder salt and turmeric powder. Mix well and keepaside for at least 1/2  hour to marinate
  • Take a wok/tawa, dry roastbay-leaves, cloves, white peppercorns, red chilies and cinnamon; allow it to coolat room temperature
  • Heat oil in a heavy bottom pan and fry thesliced onions till it color changes to dark brown. Take it out from the pan andallow it to cool at room temperature.
  • In a grinder add the dry roasted spices,grind it then add blanched almond and fried onions to make a creamy paste.
  • Add some more oil in the same pan whereonions are fried, put some cumin seeds for tempering.
  • As they splutter and sizzle adds marinated chicken, mix well, turn the heat to simmer, and cook/stir it for 5 minutes.
  • Add onion- almond mixture and roastedspices powder, mix well and cook for 5 minutes, then add 1/2 cup of warm water;cover and allow it to cook for another 15 minutes..
  • Open the lid; check the consistency of thegravy.
  • If everything is alright, switch off thegas. Transfer it to a serving plate
  • Garnish with coriander leaves and serve hot


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