Murgh badami



A North Indian specialty, where chicken is delicately spiced and cooked in a almond sauce till succulent.  Goes perfectly well with ghee rice or any Indian flat bread.

Before I started off making this curry I thought I had some flaked almonds but only to realize later while it was time to garnish that there was none. So this time I had to do without them but do add them they add a nice crunch.

You need –

  • Chicken – 750 grams, cut into bite size pieces

For the marinade

  • Yogurt – 1/4 cup
  • Turmeric – 1/4 teaspoon
  • Lime juice – 1 teaspoon

For the curry

  • Onion – 2 medium, thinly sliced
  • Ginger – finely minced 1 tablespoon
  • Garlic – 6 pods, finely minced
  • Green chile – 3-4 slit or to your taste
  • Coriander powder – 2 teaspoons
  • Turmeric powder – 1/4 teaspoon
  • Chill powder – 3/4 teaspoon; optional
  • Almond paste – 1/3 cup
  • Milk – 1/3 cup, hot
  • Cooking cream – 3 tablespoons
  • Garam masala – 1/2 teaspoon
  • Salt to taste
  • Oil as required
  • Whole spices
    • Cardamon – 2 pods
    • Cinnamon stick – 2 inch
    • Clove – 2
    • Bay leaves – 1

Lightly toasted flaked almonds and Fresh coriander leaves to garnish


How to –

Wash and clean the chicken well; drain the water completely. In a bowl, mix the yogurt, turmeric, lime juice and coat the chicken well. Cover and marinate overnight or at least for 2 hours.

Heat about 3 tablespoon of oil in a large heavy bottom pan and fry the marinated chicken pieces till they start to brown. Remove and set aside. Reserve the marinade.

In the same pan add a little more oil if required and add the whole spices and allow to splatter. Add the onions and cook till translucent stirring frequently. Add the green chilies, ginger and garlic and cook till raw smell is gone. Add the coriander powder, turmeric powder, chili powder and cook till the oil starts to separate. Add about a tablespoon of water to avoid the mixture getting to dry and sticking to the pan.

Stir in the almond paste, milk, salt to taste, reserved marinade and cook for about 1 minute. Now add the chicken pieces and give a good mix till the chicken pieces are well coated. Add about 1 cup water (or adjust the water as required for more or less gravy); cover and cook till the chicken is done.

Once the chicken is done and the gravy is thick;  add the garam masala and cream. Mix well and turn the heat off. Garnish with coriander leaves and flaked almonds. Serve with Indian flavored rice or any Indian flat bread.



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