Badam is the Hindi word for almond, whereas murgh is chicken. Influenced by the Mughlai cuisine, this dish is rich, mildly spiced, aromatic with a nutty flavour from the almonds. Chicken pieces are slowly simmered in this creamy sauce until tender and succulent. Easy to prepare, served garnished with blanched whole almonds. A real delight to savour with either naan, tandoori or roomali roti. Richness from the almonds, yogurt with a dash of cream and a few strands of saffron is what makes badami murgh incredibly delectable.
Almonds are actually stone fruits like plums and cherries. They are not true nuts like hazelnuts and chestnuts, but only the seed of the fruit, which is called a drupe. Once the drupe matures, its musty-green flesh called the hull turns brown and splits open revealing the shell that bears the nourishing almond. Available whole, sliced or slivered, they make a great addition to savoury and sweet dishes.
This nutritious seed (almond) is rich in healthy fats, vitamins, minerals, protein and antioxidants. A good source of calcium, magnesium, phosphorus, which aids in keeping bones and teeth strong. Raw almonds prevents weight gain keeping you satiated. A delicious and healthy snack that may even help fight diseases like diabetes and Alzheimer's. Freeze almonds for a longer shelf life.
Almonds are actually stone fruits like plums and cherries. They are not true nuts like hazelnuts and chestnuts, but only the seed of the fruit, which is called a drupe. Once the drupe matures, its musty-green flesh called the hull turns brown and splits open revealing the shell that bears the nourishing almond. Available whole, sliced or slivered, they make a great addition to savoury and sweet dishes.
This nutritious seed (almond) is rich in healthy fats, vitamins, minerals, protein and antioxidants. A good source of calcium, magnesium, phosphorus, which aids in keeping bones and teeth strong. Raw almonds prevents weight gain keeping you satiated. A delicious and healthy snack that may even help fight diseases like diabetes and Alzheimer's. Freeze almonds for a longer shelf life.
Badami Chicken
(Serves 6)
Ingredients:
1 whole chicken (1 and 1/2 kgs)
2 onions (sliced)
15 almonds (blanched and shelled)
1 black cardamom
4 green cardamoms
1 bay leaf
6 cloves
1 cinnamon sticks (1.5-inch)
6 large cloves of garlic (finely minced)
1-inch ginger (grated)
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon fennel powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
a pinch of saffron strands
a pinch of kasuri methi (dried fenugreek leaves)
1/2 cup thick yogurt
4 long green chillies (kept whole and slit halfway through)
1 cup water
a dash of lime juice
2 + 2 tablespoons oil
extra blanched and shelled almonds (for garnishing)
salt
Method:
Deskin the chicken, cut into pieces and wash. Marinate with garlic, ginger, turmeric powder and salt. Set aside for 30 minutes.
Caramelize onions in 2 tablespoons of oil. Then, grind to a paste along with almonds.
In a wide bottomed pan, heat 2 tablespoons of oil and add bay leaf, black cardamom, green cardamoms, cinnamon stick, cloves and saffron. When fragrant, stir in the above ground paste and cook on low heat till oil starts to separate.
Incorporate the chilli powder, coriander powder, cumin powder and fennel powder. Mix and fry for few seconds. Add the chicken and combine well. Pour one cup water, cover and cook on medium heat.
Halfway through the cooking process, add green chillies, yogurt and salt. Towards the end, sprinkle kasuri methi, garam masala powder and lime juice. Cook for few minutes and check for seasoning.
Serve hot garnished with blanched almonds accompanied with eggless and yeast-free garlic naan.
Note:
(Serves 6)
Ingredients:
1 whole chicken (1 and 1/2 kgs)
2 onions (sliced)
15 almonds (blanched and shelled)
1 black cardamom
4 green cardamoms
1 bay leaf
6 cloves
1 cinnamon sticks (1.5-inch)
6 large cloves of garlic (finely minced)
1-inch ginger (grated)
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon fennel powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
a pinch of saffron strands
a pinch of kasuri methi (dried fenugreek leaves)
1/2 cup thick yogurt
4 long green chillies (kept whole and slit halfway through)
1 cup water
a dash of lime juice
2 + 2 tablespoons oil
extra blanched and shelled almonds (for garnishing)
salt
Method:
Deskin the chicken, cut into pieces and wash. Marinate with garlic, ginger, turmeric powder and salt. Set aside for 30 minutes.
Caramelize onions in 2 tablespoons of oil. Then, grind to a paste along with almonds.
In a wide bottomed pan, heat 2 tablespoons of oil and add bay leaf, black cardamom, green cardamoms, cinnamon stick, cloves and saffron. When fragrant, stir in the above ground paste and cook on low heat till oil starts to separate.
Incorporate the chilli powder, coriander powder, cumin powder and fennel powder. Mix and fry for few seconds. Add the chicken and combine well. Pour one cup water, cover and cook on medium heat.
Halfway through the cooking process, add green chillies, yogurt and salt. Towards the end, sprinkle kasuri methi, garam masala powder and lime juice. Cook for few minutes and check for seasoning.
Serve hot garnished with blanched almonds accompanied with eggless and yeast-free garlic naan.
Note:
- Recipe for naan, click here.
