24 Oct 2016

Badami Murgh Gravy | Easy Almond Chicken Gravy Recipe | Deepavali

Recipe :

Badami Murgh Gravy | Easy Almond Chicken Gravy Recipe | Deepavali

Prep Time: 1 Hour and 15 minutes
Cook time: 30 minutes
Recipe Cuisine: North Indian
Recipe Category: Gravy
Serves: 3 to 4 persons

About The Recipe:

Deepavali | Diwali Special Recipes - Badam Kozhi Kari Gravy | Badami Murgh Gravy | Almond Chicken Gravy from the north Indian Cuisine - this dish is made with badam, poppy seeds, very few masala's, cream, curd and simple ingredients. Cooked in a easy pressure cook method with easy step by step images and instructions. Follow the recipe as below...

Ingredients :

Chicken - 1\2 cup (biryani cut, washed)
Red Chili Powder - 2 tsp
Turmeric Powder - 1\4 tsp
Garam Masala Powder - 1 tsp + 1\2 tsp
Ginger Garlic Paste - 1 tsp  + 1 tsp
Badam | Almond - 2o nos
Kasa Kasaa | Poppy Seeds - 2 tbsp
Onion - 1 no (finely chopped)
Curd - 1\4 cup (beaten)
Fresh Cream - 1\4 cup
Coriander Leaves - 2 tbsp (finely chopped)
Ghee - 2 tbsp
Oil - 1 tbsp
Salt To Taste.
Method :

Steps To Make The Badami Murgh Gravy | Almond Chicken Gravy:

Preparations, To marinate the chicken, in a mixing bowl add the chicken pieces, red chili powder, turmeric powder, ginger garlic paste and required salt, mix well altogether and marinate for an hour.
To make the badam and poppy seeds paste, soak the badam and poppy seeds with hot water for half an hour separately. Then peel off the badam skin. Grind the badam and poppy seeds with required water into fine paste and keep aside.
To make the gravy, heat the ghee and oil in a pressure cooking pan, add the onion and saute till slightly golden colour, add the ginger garlic paste and saute till its raw smell leaves. Add the ground badam and poppy seeds paste, stir for few seconds, add a cup of water and bring to boil.
Add the marinated chicken pieces and mix altogether. Cover and pressure cook for an whistle and five minutes over simmer. When all the steam has released, open the pan. Then add the fresh cream and curd, mix well and cook for about three to five minute over simmer by stirring frequently. Add the garam masala powder and mix well. Finally add the coriander leaves and ready to serve.
My Notes: I used two teaspoon of chili powder for half kg of chicken, because for this recipe I used cream and curd.
Serving Suggestion: Serve the badami murgh with white rice, chapathi or dosai.
Page: Collection Of Chicken Recipes.
If you like this recipe: You will like this coconut milk and chili kadhai chicken recipe also.
Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on facebook

No comments:

Kalais Cooking Recipes