Murgh Badami (Chicken With Almonds)

Recipe Ingredients

1		Skinned chicken thighs
1 teaspoon	5ml	Salt or to taste
1 teaspoon	5ml	Freshly ground black pepper
2 teaspoons	10ml	Ginger paste
1 tablespoon	15ml	Lemon juice
50		Ghee or unsalted butter
350		Finely sliced onions
6		Green cardamom pods
2 tablespoons	30ml	Ground coriander
1/2 teaspoon	2.5ml	Ground turmeric
300		Whole milk natural yoghurt
150		Single cream
1/2 teaspoon	2.5ml	Chilli powder
25		Slivered almonds
25		Ground almonds

Recipe Instructions

Mix the salt, pepper, ginger, garlic and lemon juice together. Rub this

mixture into the chicken and set aside for 30 minutes.

Melt the ghee or butter over a medium heat and fry the onions, stirring

frequently until they are well browned (10-12 minutes). Remove the pan

from the heat and squeeze out excess fat by pressing the onions to one

side of the pan and transfer them to a plate.

Return the pan to the heat and add the cardamom, coriander and turmeric.

Stir and fry for 30 seconds and add the chicken. Increase the heat to

medium high and fry the chicken until it changes colour (5-6 minutes),

stirring continuously.

Reduce the heat to low and add the yoghurt. Bring to a slow simmer ,

cover the pan and cook for 15 minutes. Stir once or twice.

Reserve a little fried onions and add the remainder to the chicken along

with the cream, chilli powder, slivered and ground almonds.

Stir and mix well. Cover and simmer for a further 15-20 minutes, stirring

occasionally. Remove from the heat and serve garnished with the reserved

fried onions.

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Carlton Food Network http://www.cfn.co.uk/

Source:
Somesh Rao

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