Badami Murgh Korma


Chicken 1 kg

Sliced Onion 4

Garlic paste 2 tbsp

Ginger paste 1 1/2 tbsp

Green coriander leaves 1 cup

Yogurt 1/2 cup

Green chili 3-4

Whole Garam masala 2 tbsp

Bay leaves 2

Blanched Almonds 12-14

Almond flakes 1/4 cup

Oil 1/3 cup

Red chili powder 2 tsp

Turmeric powder 1/2 tsp

Cumin powder 1 tsp

Coriander powder 1 tsp

Garam masala powder 1/2 tsp

Cream 2 tbsp

Ghee 2 tsp

Salt to taste

Kewra essence 3-4 drops

Chopped coriander leaves for garnish

Method :
Wash chicken and keep it aside in colander, so that water can drain.
In a heavy bottom pan, heat the oil and when it is medium hot add the sliced onions.

Fry till the onions are golden and then take them out and keep aside. We use same oil for cooking.
In a mixer make a fine paste of fried onions, yogurt, blanched almonds, green chillies and green coriander leaves.

In a wok pour the oil which we used for frying onion. Keep it over a medium heat then add whole Garam masala and let it crackle and release it aroma.
Add chicken to the hot oil and let it sear along with whole spices for 3-4 minutes.
Add ginger and garlic paste to the chicken and let it sauté for 5-7 minutes or until chicken juices runs dry.
Lower the heat, now add all the dry powder spices like chili powder, turmeric, cumin powder, coriander powder. Stir well so that chicken pieces are nicely coated with all the dry spices.
After two minutes add cream to chicken and spice mix ( heat should be on low)

Let it cook for 2-3 minutes then add the onion, almond, chili, coriander leaves and yogurt paste.
Cook over medium heat until the oil separates and floats on top.
Add 2 cups of boil water and salt according to taste and increase the heat to high.
When the korma starts to boil reduce the heat to medium and close the lid. Let it cook on medium for 10 minutes, after that reduce to heat to low and let it cook for another 6- 8 minutes or until the chicken is cooked.
In separate pan heat ghee and add almond flakes toast them until light golden brown. Put this toasted almond flakes and few drop of Kewra essence in the korma.
Garnish the Badami Murgh Korma with chopped coriander.

Serve hot with Naan, chapati or rice.


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