Indian Badami Murgh or Almond Chicken Curry Recipe
A traditional indian chicken recipe from the northern part of India; many Asian Cuisines propose their own version of almond chicken, and this is true also for Indian cuisine. In India this dish is called Badami Murgh; this indian curry is cooked in a thick sauce with ground almonds and spices. In India almonds are also frequently used in curried lamb, or even pulaos to help celebrate certain holidays or special occasions. This recipe is usually much appreciated because of the milder spicing, sweet taste and creamy texture of the sauce...
Ingredients (for six guests):
* 6 chicken breasts cut into bite sized chunks, or 8 chicken thighs
* 4 onions
* 1/2 teaspoon chopped ginger
* 3 cloves garlic, minced
* 3 red tomatoes, washed and coarsely chopped
* 1 cinnamon stick
* 3 Cloves
* 1 tablespoon cardamom seeds
* 1 tablespoon curry
* 2 teaspoons cumin powder
* 2 teaspoons coriander seeds
* 1 tablespoon turmeric
* 1 teaspoon chili powder
* 120 almonds or 3/4 cup
* a few sliced almonds for garnish
* 2 tablespoons olive oil
* 1 cup cream
* Some cilantro leaves, chopped
* One lemon, pressed for its juice
Method:
* 6 chicken breasts cut into bite sized chunks, or 8 chicken thighs
* 4 onions
* 1/2 teaspoon chopped ginger
* 3 cloves garlic, minced
* 3 red tomatoes, washed and coarsely chopped
* 1 cinnamon stick
* 3 Cloves
* 1 tablespoon cardamom seeds
* 1 tablespoon curry
* 2 teaspoons cumin powder
* 2 teaspoons coriander seeds
* 1 tablespoon turmeric
* 1 teaspoon chili powder
* 120 almonds or 3/4 cup
* a few sliced almonds for garnish
* 2 tablespoons olive oil
* 1 cup cream
* Some cilantro leaves, chopped
* One lemon, pressed for its juice
Method:
1) Put the chicken in a bowl, season with salt and pepper, pour the lemon juice over and mix; seal the bowl with plastic wrap and then put the chicken to marinate in the refrigerator for a few hours.
2) Using a small coffee grinder, grind the almonds with the cardamom, coriander seeds, cloves and cinnamon stick; grind until completely reduced to a powder or paste, and set aside.
3) Pour two tablespoons of oil in a heavy bottomed saucepan, then put the chopped onions in and fry for one minute. Mix in the minced ginger, press in the garlic and fry for two more minutes.
4) Once this is done, mix in the almond-cinnamon paste we did in step 2. Also mix in the other spices of the list: cumin, turmeric and curry. Lastly add the marinated chicken, fry everything together a few minutes then mix tomatoes in, and pour the cream in. Simmer, covered, until the chicken is tender stirring occasionally; if the sauce is too thick add a bit of water.
5) Meanwhile, carefully toast the sliced almonds in the oven using the broil setting. When the almond curry chicken is finished cooking, serve with white basmati rice and garnish each plate with the sliced toasted almonds and cilantro leaves.
Enjoy your Indian Almond Chicken Curry!
2) Using a small coffee grinder, grind the almonds with the cardamom, coriander seeds, cloves and cinnamon stick; grind until completely reduced to a powder or paste, and set aside.
3) Pour two tablespoons of oil in a heavy bottomed saucepan, then put the chopped onions in and fry for one minute. Mix in the minced ginger, press in the garlic and fry for two more minutes.
4) Once this is done, mix in the almond-cinnamon paste we did in step 2. Also mix in the other spices of the list: cumin, turmeric and curry. Lastly add the marinated chicken, fry everything together a few minutes then mix tomatoes in, and pour the cream in. Simmer, covered, until the chicken is tender stirring occasionally; if the sauce is too thick add a bit of water.
5) Meanwhile, carefully toast the sliced almonds in the oven using the broil setting. When the almond curry chicken is finished cooking, serve with white basmati rice and garnish each plate with the sliced toasted almonds and cilantro leaves.
Enjoy your Indian Almond Chicken Curry!