Name: Almond Chicken (Badami Murgh)
Ingredients: 500 g chicken on the bone (cut into small chunks (skin removed)); 1 cup fried onions (crushed); 1/2 cup almond paste (instructions on how to make given below); 1/2 tsp chilli powder; 1/2 tsp turmeric powder; 1 tsp salt; 1 tsp coriander powder; 1 tsp cumin powder; 1/4 tsp garam masala; 1 tbsp coriander paste or green chutney; 1/2 tbsp ginger paste; 1/2 tbsp garlic paste; 1/2 cup yoghurt; 1 tbsp lemon juice; 2-3 tbsp oil; 1 tsp cumin seeds; 1 tsp fresh fenugreek leaves/methi; 1 tsp red chilli flakes; water (as needed); 1/3 cup cooking cream OR coconut cream (optional, but recommended); 1/2 tsp garam masala; 2 tbsp fresh coriander (finely chopped); almond slices (for garnish)

Almond Chicken (Badami Murgh)

Badami Murgh, which translates to ‘Almond Chicken’ is a quick and creamy yet spicy almond-based chicken curry. We love it with home-made naans or over boiled/steamed rice.

Print Recipe

Servings 4 people

Ingredients

Ingredients for Marinade

500 g chicken on the bone cut into small chunks (skin removed)
1 cup fried onions crushed
1/2 cup almond paste instructions on how to make given below
1/2 tsp chilli powder
1/2 tsp turmeric powder
1 tsp salt
1 tsp coriander powder
1 tsp cumin powder
1/4 tsp garam masala
1 tbsp coriander paste or green chutney
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1/2 cup yoghurt
1 tbsp lemon juice

Other Ingredients

2-3 tbsp oil
1 tsp cumin seeds
1 tsp fresh fenugreek leaves/methi
1 tsp red chilli flakes
water as needed
1/3 cup cooking cream OR coconut cream optional, but recommended
1/2 tsp garam masala
2 tbsp fresh coriander finely chopped
almond slices for garnish

Instructions

First, prepare the almond paste. Put 10 almonds in boiling hot water, turn the heat off and let them sit for about 2 minutes. Drain and the peels should slip off easily when pressed. Remove and discard all the peels and then grind the almonds with a splash of water until a smooth paste is formed.
Combine the chicken, almond paste and the rest of the marinade ingredients, cover and set aside for half an hour or refrigerate for up to overnight. When ready to cook, remove the chicken half an hour before you begin so that it comes to room temperature.
Heat oil in a pan, add the cumin seeds and allow them to splutter. Then add the methi/fenugreek followed by chilli flakes. Stir for a few seconds.
Next, tip in the chicken with its marinade. Cook over high heat, stirring regularly for about 8 minutes. Add half a cup to one cup of water, then turn the heat down and cover the pan. Allow the chicken to simmer gently for another 10 minutes, giving the chicken an occasional stir. Adjust by adding some water for a saucier gravy if you plan to serve with rice.
Once the chicken is tender, add the cooking cream (or coconut cream) and stir it in. Simmer for another 3-5 minutes and then sprinkle in the garam masala and chopped coriander, then turn the heat off.
Garnish with almond slices and serve over rice or with a side of naans.
Enjoy!

Almond Chicken (Badami Murgh)