Murgh Badami | Badami Chiken | Curried Chicken in Almond Sauce

Almond (Badam) Chicken is one recipe which I wished to try since a long time.This is a very creamy chicken curry with delicate flavors.This recipe is similar in looks to the 'shahi' category and is part of Mughalai cuisine.This recipe is not truly the original version of Mughalai cuisine per se, but it's almost similar.I have adapted this recipe from ecurry and we definitely liked the dish.I think this is going to be frequently added in our monthly menu.The murgh badami goes perfect with jeera rice, veg pulao or naan or appams too.Do give this a try to surprise your family with a new recipe and am sure kids will love it as the spice levels are low compared to the regular curry !!!

Preparation time ~ 20 minutes

Cooking time ~ 25 minutes

Author ~ Julie

Ingredients
to marinate
chicken 2lbs
lemon juice 2 tbsp
red chilly powder 1 tsp
garam masala 1 1/2 tsp
yogurt, strained 3tbsp
salt to taste

to prepare chicken 
onion thinly sliced loosely 4 cups
ginger paste 2tbsp
garlic paste 1tbsp
green chillies 6-8 divided
almonds 1/2 cup soaked overnight and peeled
whole spices(cloves-6,cardamom -6,cinnamon sticks 2; 1" pieces, bay leaves 2
milk /almond milk 1/2 cup or full cream 1/4 cup
nutmeg grated 1/4 tsp
oil or ghee 3-5tbsp
salt to taste

to garnish
cilantro chopped 3tbsp
silvered almonds or toasted


WATCH ON YOUTUBE -

Method
-Wash and clean the chicken under running water, pat dry.Make a marinade using red chilly powder, lemon juice and salt.Marinate for half an hour and then add the yogurt and garam masala.Mix well and refrigerate overnight or at least an hour.
-Then, pound the whole spices (cloves & cardamom) by adding in a ziploc bag or in mortar & pestle.Break in pieces. (don't powder)
-Heat a pan and add the pound spices, along with cinnamon and bay leaves.Wait till it becomes fragrant.Add in the oil /ghee and add the sliced onions.Sauté till it becomes translucent and slightly browned by adding a pinch of salt.(don't overbrown the onions as the dish is lighter in shades)
-Add in the ginger and garlic paste, sauté till raw smell disappears.
-Remove the chicken from marinade, save the marinade aside.Add the chicken alone to the pan, adjust salt.Toss the chicken frequently till all the sides are coated evenly and the mixture is dry.Don't over brown the chicken too as we need a light colored gravy.
-In the meantime, grind the peeled almonds with reserved marinade, half of the green chillies mentioned.Blend to a smooth paste.Once the chicken masala is dry, add in this paste, nutmeg powder and add 2 cups of water, mix well.Let it cook covered on med-low flame until the chicken is cooked and gravy thickens,oil/ghee floats at the top.Adjust salt if required.
-Garnish with chopped cilantro and silvered almonds.Serve with naan ,jeera rice or any vegetable pulao !!(we had with jeera rice)

NOTES
* I have used chicken thigh fillets cut in 2 inch pieces.But you can use any chicken parts with or without bones but make sure to cut smaller pieces.
*  You can use greek yogurt instead of the regular one as it gives a thicker consistency.As my pantry ran out of it, I just added strained regular full fat yogurt.
* I marinated the chicken overnight, if you don't have much time then at least 1 hour of marination should be followed. This helps in making the chicken soft and juicier.
* Add the green chillies as per tolerance.I added half of the mentioned chillies to make paste and added the rest as sliced.You can add either way.
* I have used oil instead of ghee.You can add ghee and oil or use ghee alone or as I used.I have used full cream 1/4 cup instead of milk.You can even add coconut milk instead of milk/almond milk/fresh cream.
* You can add dry raisins soaked in hot water as garnish if you love the sweet bites.