Badami Chicken Recipe, How to make Chicken in Almond Gravy

Badami Chicken Recipe with step by step photos. Rich and flavorful is this Badami Chicken – Chicken in Almond Gravy!

This Chicken curry is quite rich and full of proteins and calcium. Its quite healthy and not so complicated. The yellow creamy gravy tastes yum. If you have this chicken curry overnight or the next day then this Chicken in Almond Gravy will taste more yummier!

For some reason I always love rich white gravy. Be it chicken, paneer or veggies. Not that I dislike other colors but white gravy is special for me. Chicken is also termed as Murg in India. Almonds are referred as Badam in India. For vegetarians substitute chicken with Paneer. I can vouch this gravy can taste good with anything.

I have used Magaj which is melon seeds. They are rich in calcium and protein. I have used a lot of almonds. Also desiccated coconut paste. If you wish you can also use fresh coconut milk. Fresh coconut milk will give a great texture and taste to this Badami Chicken Curry. I was a bit lazy to grate fresh coconut hence used dry coconut.

You eat this Chicken in Almond Gravy with roti or steamed rice. It tastes heavenly. I have used ghee for this curry. If you are calorie conscious you could use olive oil. However ghee goes very well in this curry. This curry is not sweet because I have added green chilies. You could add more chilies to make it spicier.

This Chicken In Almond Gravy can be made on special occasions. Unless everyday is occasion 🙂 …… Also you could check out north indian butter chicken and tandoori chicken recipe.

Chicken in Almond Gravy step by step details below:

1. Chicken Marination: Combine turmeric, chili powder, black pepper powder and salt. Now rub this mixture on the chicken pieces. Add the yogurt and combine well. Marinate this for about 15 to 20 mins.

2. For The White Paste: Take 1 tbsp Oil fry 2 chopped Onion. Add pounded almonds, cashews, sesame seeds, watermelon seeds and cardamom. Saute all of them on low fire for about 3 mins. Now add desiccated coconut. Once the mixture is slightly brown. Remove from fire. Now grind this mixture to form a smooth paste.

3. For Green Paste: Take chopped tomatoes, ginger, garlic, coriander leaves and chilies. Also add mint leaves. Now grind this mixture to form a smooth  paste. I don’t have a pic for this one

4. Take a vessel/wok add 2 tbsp Ghee Or Oil. Once oil is hot put Shahi jeera Or Jeera. Add all whole spices (Garam Masalas like whole peppercorn, cinnamon, Sf, Cloves). Saute for a minute on low fire. Once cumin seeds crackle and Bay leaf crackles.

5. Add the white paste gently. Keep Stirring all the time. Keep the gas on low fire. You could add water for consistency. After 2 mins add the green paste to this curry.

6. Wait for 3 mins. Its time to add marinated chicken. You could cover the vessel with a lid on it for some time. Keep checking in between. You could add more water for consistency. Add salt as required. Taste and check you could add more chili powder if spice required.

7. While chicken is cooking take one onion and Chop into thin slices. Now take a small pan add 1tbsp Oil. Fry onion until dark brown. Keep it aside we will use this for garnishing.

8. After 15 to 20 mins the chicken should cook. Once the chicken cooks your curry is ready.

9. Garnish with coriander leaves and the fried onion. Serve hot with Naan, Roti, Bread Or steamed rice.

Chicken in Almond Gravy recipe details and printable version listed below:

Badami Chicken - Chicken in Almond Gravy

 

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Prep time

25 mins

Cook time

25 mins

Total time

50 mins

 

Author: Maria@flavorsofmumbai.com

Recipe type: chicken recipe, meals, non vegetarian food

RecipeCuisine: Indian Cuisine

Serves: 5 servings

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 500 gms Chicken
• 3 Onion
• 1 Tomato
• 15 Garlic cloves
• 2 one inch Cinnamon
• ½ cup watermelon seeds(Magajh)
• 3 tbsp White Sesame seeds(Safed Til)
• 20 Almonds (Pestle it with a mortar)
• 4 Green Cardamoms
• 10 Cashew nuts
• 1 cup Coconut Milk Or Desiccated Coconut
• 3 tbsp Ghee Or Oil
• 1 t/s Turmeric Powder
• 1 tbsp Red Chili Powder
• 3 Green Chillies
• 5 to 6 Mint leaves (Pudina)
• 1 inch Ginger
• 4 to 5 cloves
• 4 Peppercorn
• 1 tbsp Shahi Jeera or Cumin seeds
• 1 Bayleaf
• 1 tbsp Sugar
• 3 to 4 strands of Coriander leaves
• ½ cup Curd
• 2 tbsp Crushed Black Pepper Powder
• salt as per taste

How to make the recipe?

1. Chicken Marination: Combine turmeric, chilipowder, black pepper powder and salt. Now rub this mixture on the chicken pieces. Add the yogurt and combine well. Marinate this for about 15 to 20 mins.
2. For The White Paste: Take 1 tbsp Oil fry 2 chopped Onion. Add pounded almonds, cashews, sesame seeds, watermelon seeds and cardamom. Saute
3. all of them on low fire for about 3 mins. Now add desiccated coconut.
4. Once the mixture is slightly brown. Remove from fire. Now grind this mixture to form a smooth paste.
5. For Green Paste: Take chopped tomatoes, ginger, garlic, coriander leaves and chilies. Also add mint leaves. Now grind this mixture to form a smooth paste.
6. Take a vessel/wok add 2 tbsp Ghee Or Oil. Once oil is hot put Shahi jeera Or Jeera. Add all Garam Masalas(peppercorn, cinnamon, Sugar,Bayleaf, Cloves. Saute for a minute on low fire. Once cumin seeds crackle and Bay leaf crackles.
7. Add the white paste gently. Keep Stirring all the time. Keep the gas on low fire. You could add water for consistency. After 2 mins add the green paste to this curry.
8. Wait for 3 mins. Its time to add marinated chicken. You could cover the vessel with a lid on it for some time. Keep checking in between. You could add more water for consistency. Add salt as required. Taste and alter any spices if required.
9. When the chicken is cooking in the meanwhile take one onion. Chop into thin slices. Now take a small pan add 1tbsp Oil. Fry onion until dark brown. Keep it aside we will use this for garnishing.
10. After 15 to 20 mins the chicken should cook. Once the chicken cooks your curry is ready.
11. Garnish with coriander leaves and the fried onion.
12. Serve hot with Naan, Roti, Bread Or steamed rice.

Notes

If you are a vegetarian you can use Paneer or Soy Paneer instead of chicken.

If you are a potato lover please add medium sized chopped potatoes before adding chicken. Once potatoes boil that means your curry is ready.

For variation you could add coconut milk instead of white paste

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