Badami Murgh Recipe

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Chicken – 1 1/2 kg, cut into pieces

For the Marinade:
Almond Paste – 5 tbsp, (powdered almonds can also be used if available)
Yoghurt – 1 cup, hung for 2 hours
Ginger Paste – 4 tsp
Garlic Paste – 4 tsp
Salt to taste
Black Pepper Powder – 1 tsp
Lemon Juice – 2 tbsp
Green Chillies – 4, chopped
Vegetable Oil – 2 tbsp
Onions – 1 cup, finely sliced
Cumin Seeds – 1 tsp
Capsicum – 100 gms, optional
White Butter – 4 tbsp
Saffron – a few strands, dissolved in water
Green Coriander – 1 tbsp, finely chopped
Green Chillies – 2, finely chopped

1. Mix all the ingredients for the marinade.
2. Rub the paste over the chicken and marinate for 4 hours.
3. Heat the oil in a pan.
4. Add the onions and cumin seeds.
5. Saute till light brown.
6. Add the chicken without the marinade and saute till pale brown.
7. Now add the rest of the marinade.
8. When the chicken is half done, add the capsicum and the butter.
9. When the chicken is nearly done, add the saffron water and cook, covered, till done.
10. Garnish with green coriander and green chillies.
11. Serve hot.

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