Murg Badami – Best Indian Cooking

Best Indian Cooking


Murg Badami


2 medium Chicken
4 nos. Sliced onions
20 nos. Almonds
4 tsp Poppy seeds
2 tblsp Ginger-garlic paste
4 small sticks Cinnamon
10 nos. Black peppercorns
8 nos. Cloves
8 nos. Cardamoms (green)
4 nos. Bay leaves
1/2 cup Curds
4 tblsp Fresh cream
4 tsp Chilli powder
1/2 tsp Turmeric powder
4 tblsp Ghee
1 tbsp Coriander Leaves (finely chopped)


Chop the chicken into 8-10 pieces. Blanch and slice the almonds.Soak the poppy seeds in hot water for 35 minutes and grind to a fine paste with the cashewnuts.Grind the cinnamon, pepper, cloves, cardamoms and bayleaves to a fine powder.Marinate the chicken pieces with the ginger-garlic paste and turmeric powder for 35 minutes.Heat ghee and fry the sliced onions till they are crisp.Add the chicken pieces, salt and garam masala powder.Saute till ghee leaves the sides of the pan.Add the beaten curds and saute for 3-4 minutes on a medium flame.Add 2 cups water and cook till chicken is nearly done.Add the cashewnut-poppy paste and beaten cream. Simmer till the chicken is tender.Top with chopped almonds and Coriander Leaves. Serve hot.

Categories:   Chicken Recipes, Indian Cooking, Top Chicken Recipes