Creamy Murg Badami – Chicken in Rich Almond Gravy

Murg Badami Recipe – Chicken in Almond Gravy

Murg Badami, a delicious North Indian dish, features tender chicken simmered in a rich almond gravy, creating a creamy, flavorful sauce that complements the meat beautifully. The combination of aromatic spices, yogurt, and the subtle sweetness of almonds creates a unique and indulgent dish. Perfect for special occasions or a comforting meal, this recipe brings the essence of traditional Indian flavors into your kitchen.

Ingredients for Murg Badami Recipe

Nutritional Information (Approximate per serving)

Preparation Time

• Prep Time: 70 minutes
• Cook Time: 25 minutes
• Total Time: 95 minutes

Servings: 4

Cuisine: North Indian

Course: Main Dish

Diet: Non-Vegetarian

Instructions for Making Murg Badami

1. Marinate the Chicken:
   Start by preparing the chicken for marination. In a large mixing bowl, add the cleaned chicken pieces along with 1 cup of curd (yogurt), ginger-garlic paste, half of the red chili powder, salt, and turmeric powder. Mix everything well to ensure the chicken is coated with the marinade. Cover and let it marinate for at least 30 minutes to allow the flavors to infuse into the meat.

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2. Prepare Almonds and Spices:
   After the chicken has marinated, move on to preparing the almond and spice paste. Peel the blanched almonds and finely slice 5 of them to set aside for garnishing later. In a separate pan, dry roast the whole spices — cloves, cinnamon sticks, dry red chilies, cumin seeds, and white peppercorns. Let them cool down, then grind them into a fine powder.

3. Grind Almond and Poppy Seeds Paste:
   In a mixer or grinder, combine the soaked poppy seeds with the blanched almonds. Grind them into a smooth and fine paste, adding a little water if necessary to get the right consistency.

4. Sauté Onion Paste:
   Heat ghee in a heavy-bottomed pan. Once the ghee is hot, add the onion paste and sauté it on medium heat until it turns lightly browned, and the raw smell disappears. This should take about 5-7 minutes.

5. Cook the Chicken:
   To the browned onion paste, add the marinated chicken along with the remaining red chili powder and the ground spice mixture. Stir everything well, ensuring that the chicken is coated in the spices. Reduce the heat to low, cover the pan, and cook for about 5 minutes to allow the chicken to absorb the flavors.

6. Add Almond-Poppy Seed Paste:
   Next, add the prepared almond and poppy seed paste to the pan. Pour in a glass of water and mix well. Cover the pan and cook for an additional 10 minutes, allowing the chicken to cook through and the gravy to thicken.

7. Finish with Cream and Garnish:
   Once the chicken is cooked and the gravy has reached your desired consistency, add a tablespoon of fresh cream (optional for extra richness). Stir well and turn off the heat. Garnish with the sliced almonds that you set aside earlier and fresh coriander leaves.

8. Serve:
   Serve your Murg Badami with Lachha Paratha and Kachumber Salad (made with cucumber, onion, and tomatoes) for a complete and satisfying meal.

Serving Suggestions

Murg Badami pairs wonderfully with warm, flaky Lachha Paratha or steamed Basmati rice. The creamy, flavorful almond gravy complements the softness of parathas or rice, making it a perfect combination. For a refreshing side dish, serve with Kachumber Salad, a simple and healthy mix of cucumbers, tomatoes, and onions, lightly seasoned with lemon juice and salt.

This dish is ideal for a festive occasion or a family dinner. Its rich, velvety texture and aromatic flavors are sure to impress everyone at the table.

Enjoy your Murg Badami and savor the taste of North India right at home!