Murgh Badami (Chicken With Almonds)

Course : Curry
Serves: 1
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1 kilogram skinned chicken thighs
1 teaspoon salt or to taste
1 teaspoon freshly ground black pepper
2 teaspoons ginger paste
1 tablespoon lemon juice
50 grams ghee or unsalted butter
350 gram finely sliced onions
6 medium green cardamom pods
2 tablespoons ground coriander
1/2 teaspoon ground turmeric
300 gram whole milk natural yoghurt
150 milliliter single cream
1/2 teaspoon chilli powder
25 grams slivered almonds
25 grams ground almonds

Preparation / Directions:

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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