Mélange

Of Flavours & Tastes…

Murgh Badami | Almond Chicken !

This creamy sensational chicken recipe comes from Nawabi Khandan ! Those who are lovers of Mughlai Khana can’t get rid of this delicate preparation I bet.I was day dreaming in my kitchen while the luxurious delicacy was still in making.The Mughal Royal Kitchen bursting with flavors where the chefs were free to experiment with tastes.Perhaps the reason for such beautiful delicate tastes.Murgh Badami is a unique extravaganza offering the creamy ,delectable and elegant taste .The traditional eaters expecting spicy versions,please excuse me today.Cooked in subtle spices,curd and almond paste,you can imagine how chicken undergoes a refinement here.For an absolute lifting up, can you guess what saffron infused milk and apricots would have done to this dish ? Just try and see how Nawabs were up to it !

Ingredients

1 kg chicken,cut into medium-sized curry pieces
*Garam masala
1-2 tbsp oil / ghee
1 large onion,chopped finely
1/2 ” ginger,chopped finely
6 garlic cloves,chopped finely
**4 tbsp almond paste
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp cumin powder
1 cup whisked curd
1/2 cup milk
few saffron strands
10 dried apricots
salt as required

*To make this particular garam masala,dry-roast 1/2 tsp black peppercorns,2 brown cardamoms,1/2″ cinnamon,6 cloves and pinch of freshly grated nutmeg in a frying pan till they release a nice aroma.Grind them to coarse powder.

** To prepare almond paste,blanch and peel almonds.Grind with little water.

Method

Heat oil/ghee in a thick bottomed vessel or curry pot.Add the chopped onion and roast till it’s soft and transparent.Add the ginger and garlic to this and saute till the raw smell vanishes.Reduce the heat to medium and sprinkle the garam masala powder and roast till the mixture release sharp aroma.Now reduce the heat, add the spice powders and continue roasting till the raw smell disappears. Now this will be a very dry mixture.Add little water and mix well till everything is properly blended and oil start clearing on top.Add the whisked curd,mix in low flame and simmer for few minutes for everything to be blended well.When the oil clears on top,add the almond paste and mix it in.Simmer this gravy again for few minutes. Meanwhile boil the milk and drop the saffron strands in it.Stir and add this to the simmering gravy.When it start simmering add the chicken pieces,apricots and salt to this.Mix well to coat with the gravy.Bring this to a boil,then reduce the heat and cook closed till the chicken is cooked well and oil clears on top.Mix the gravy well so that the entire mixture will turn exotic and creamy.The gravy should be medium-thick.Now switch off and remove the chicken pieces to the serving bowl.Heat just the gravy again to make it a thicker, nuttier one.Finally pour this thick gravy over the delicately-cooked chicken.Serve with hot tandoori roti or Laccha parantha.

*Recipe Source : Aditya Bal (Chakle India)

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15 comments on “Murgh Badami | Almond Chicken !

  1. divya
    April 7, 2013

    looks really amazing…

    Like

  2. Roha Khan
    April 7, 2013

    looks nice 🙂

    Like

  3. Vineetha
    April 7, 2013

    I always wanted to try this!but never did ..looks wonderful…

    Like

  4. Julie
    April 7, 2013

    looks creamy and delicious..yummy & flavorful!!

    Like

  5. Follow Foodie
    April 7, 2013
  6. Gauri
    April 8, 2013

    This preparation is fit for the Nawabs, rich creamy and full of subtle flavour. It no doubt soo tempting!

    Like

  7. Rafeeda AR
    April 8, 2013

    oh wow… mouthwatering…

    Like

  8. Chitz
    April 8, 2013

    Always loved Mughlai dishes.. The nuts & curd always does wonder to their style of preparation 🙂 Bookmarked..

    Like

  9. Nilu A
    April 8, 2013

    Nice… this is a must try recipe 🙂

    Like

  10. Priya Suresh
    April 8, 2013

    Yummyilicious and fingerlicking almond chicken,super rich and fabulous, love to enjoy with some rotis.

    Like

  11. Shruti Dhingra Wahi
    April 9, 2013

    WOW ……This looks so tempting !!!
    Bookmarked your recipe 🙂

    Like

  12. Suja Manoj
    April 9, 2013

    Royal and rich dish,looks so yummy and inviting,love the spice mix,sure will be wonderful.

    Like

  13. Reshmi Mahesh
    April 9, 2013

    Creamy and delicious chicken..Yumm..

    Like

  14. Insignia
    April 10, 2013

    Two yummy and rich ingredients. I will let my husband know of this recipe 🙂

    Like

  15. Revathi
    April 12, 2013

    Wish grab the plate… Awesome clicks mind blowing… First time here happy to follow u… When ur free drop into my space and will be encouraging if u follow my space…

    Like

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This entry was posted on April 7, 2013 by in chicken, Lucknow Recipes, Mughlai Recipes.

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