Cooking Index - Cooking Recipes & IdeasMurgh Badami (Chicken With Almonds) Recipe - Cooking Index

Murgh Badami (Chicken With Almonds)

Cuisine: Indian
Serves: 1 people

Recipe Ingredients

1   Skinned chicken thighs
1 teaspoon 5mlSalt or to taste
1 teaspoon 5mlFreshly ground black pepper
2 teaspoons 10mlGinger paste
1 tablespoon 15mlLemon juice
50   Ghee or unsalted butter
350   Finely sliced onions
6   Green cardamom pods
2 tablespoons 30mlGround coriander
1/2 teaspoon 2.5mlGround turmeric
300   Whole milk natural yoghurt
150   Single cream
1/2 teaspoon 2.5mlChilli 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

Somesh Rao


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