Today I'm going to share a chicken recipe which falls in the category of Indian Chicken Curry, has similarities with Sahi or korma Chicken as all of them have Mughlai influences. But particularly this one is not so rich or spicy, has a nice flavor of roasted whole spices, almonds and green hot peppers.
Last couple of years I was making this chicken curry by following a specific
way. But very recently I found the simpler way which would make your cooking much
easier. As the main ingredients is almond, you can consider this one as healthy
dish too comparing to its siblings. And what I like most about this dish, you
don't have to use much ingredients to get the flavorful dish. Yet it’s still pleasing, delicate and silky
gravy which your family would certainly like, I can ensure. The recipe is adapted from "ecurry", though I have made many changes :-)
Murgh Badami: Chicken in Almond Sauce
Ingredients : ( 4 to 6 servings )
Chicken pieces ( cut into medium size ) - 2-2.5 lbs
Lemon juice - 2 tbsp
Red chili powder - 1
tsp
Greek Yogurt or Hung
Yogurt - 3 tbsp
Oil - 5 tsp
Onion - 2 medium sized
and thinly sliced
Ginger paste - 2 tbsp
Garlic paste - 3 tbsp
Green Hot Peppers -
5-6 ( if you want to avoid the spicy kick , use deseed one but don't skip. It will give a nice flavor )
Milk - 1/2 cup
Whole Spices : green
cardamom - 4-5 , Cinnamon - 2 inches , clove - 4-5 ( pound to break them )
Garam masala powder -
1 tsp
Bay leaf - 2
Salt
Sugar
Almonds ( over night
soaked and peeled ) - 1/2 cup
Cilantro and roasted Almonds for garnishing .
Cilantro and roasted Almonds for garnishing .
1. Wash the chicken
pieces. Pat dry with a paper towel. Add lemon juice, salt and red chili powder.
Mix it well and rest for half an hour.
6. In the meantime, make a paste with the peeled almonds, milk, saved marinade and green hot peppers.
7. Now add the paste to the chicken. Let it cook for 5-7 minutes in between give some stirs . Add 1-2 cups of warm to hot water . Lower the gas and cover it. Cook until the chickens are soft or tender . Now you will see oils starting to come up from the side of pan. Check seasoning and add little sugar if you like.
10. Turn off the gas. Murgh Badami is ready to serve !! Garnish it with some fresh cilantro and roasted sliced almonds. It goes well with all kinds of Naans or Indian flat bread or Pulao.
Note : To make it vegetarian dish, Paneer may be used in the place of chicken .When you add the chicken pieces or the marinade part, make sure they are in the room temperature and in the same time, lower the gas . It would help the yogurt from curdling.
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