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Almond Chicken/Badami Chicken

Here is dish a which is rich and tasty from Mughlai cuisine. Most of the mughlai dishes are creamy, rich with hint of nuts. The dish I prepared below is on the notes of Korma but little more richer, creamier and of course tastier :).
Here is almond chicken chicken cooked in rich almond sauce. Give it a try!!


2 lbs Chicken
10 whole Almonds + 2 tbsp Dry coconut powder or freshly grated coconut + 6 green chillies + 1 medium onion -- Grind to a smooth paste adding little water
1 tbsp ground almond powder
1/2 cup thick yogurt
1 tsp red chilli powder
2 tsp ginger garlic paste
1 tbsp lemon juice
1 tsp coriander powder
1 tsp garam masala
Salt per taste
1/2 tsp Turmeric
2 tbsp oil

For Tempering

1 tsp black cumin seeds (Shahi Jeera)
1 tsp cumin seeds
3 cloves
small piece of cinnamon
pinch of nutmeg
4 curry leaves


Grind whole almonds, coconut powder, onion and green chillies to a smooth paste adding little bit of water. Set aside.
Heat oil in a thick bottomed sauce pan. Add the tempering and let them splutter. Add in 1tbsp of ground almond powder and fry for couple of seconds. Add in the ground paste, salt, turmeric and fry for 7 to 10 minutes till oil oozes out and the moisture is almost gone. At this point add in the ginger garlic paste. Fry for a minute.
Add in the yogurt, red chilli powder, coriander powder and fry for 2 minutes. Add in chicken and 1/2 cup of water. Close the lid and cook till the chicken is done and gravy comes to required consistency. Stir occasionally.
Add in the lemon juice and sprinkle the garam masala powder. Give it a good stir. Check and adjust the seasonings. Turn off the heat and garnish with coriander leaves.
Add in a tomato while making the onion-almond paste for the vibrant orange color.


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