Badami Chicken (Almond Chicken Curry)

This is a lip smacking, rich tasting chicken dish which can be prepared quickly. My kids loved it and called it the best chicken dish they have ever tasted!

Ingredients:
Whole chicken(cut into pieces)
Onions 1 big size
Coriander seeds – 1/2 tsp
Fennel seeds (saunf) – 1/4 tsp
Star anise – 1
Bay leaf – 1
Almonds – a handful
Red chilly powder – 2 tsp
Turmeric powder – 1/2 tsp
Yogurt – 1/2 cup
Ginger garlic paste – 3 tsp
Green chillies – 4 small
Cilantro – a few sprigs
Vegetable oil – 2 tbs
Salt to taste

Instructions:
Clean, wash, drain the chicken, grind almonds with the star anise and set aside.

2. Rub the chicken with salt, 2 tsp ginger garlic paste, red chilli powder, turmeric powder, yogurt and leave to marinate for 1 hr.

3. Heat oil in a heavy bottomed pan. Add fennel, coriander seeds and bay leaf to the hot oil followed immediately by chopped onions. Fry till golden brown, add remaining 1 tsp ginger garlic paste, turmeric, and chilli powder to the onions, give it a quick stir,  then add the marinated chicken.

4. Turn over from all sides and cook till the chicken changes colour and gets nicely roasted in the masala. Add whole green chillies and the remaining yoghurt.

5. Make a paste of the almond and star anise mixture with a little water and add to the chicken. Blend well and leave to simmer for 10 – 15 minutes till the mixture thickens.

6. Garnish with chopped coriander and serve hot with ghee rice or Naan.
The subtle flavour of anise combined with almonds gives a rich taste and flavour to the dish.

Recipe

Badami Chicken ( Almond Chicken Curry)

Author: Fouzia Husainy

This is a lip smacking, rich tasting chicken dish which can be prepared quickly.

Course Main Course, Main Dish

Cuisine Indian Moghulai

Ingredients

  

Ingredients:

• Whole chicken cut into pieces
• Onions 1 big size
• 1/2 tsp Coriander seeds
• Fennel seeds saunf - 1/4 tsp
• 1 whole Star anise
• 1 Bay leaf
• 15 Almonds (a handful)
• 2 tsp Red chilli powder
• 1/2 tsp Turmeric powder
• Yogurt - 1/2 cup
• 3 tsp Ginger garlic paste
• 4 Green chillies
• 1/4 cup Cilantro (chopped)
• 2 tbs Vegetable oil
• 1 tsp Salt (to taste)

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Instructions

 

Instructions:

• Clean, wash, drain the chicken, grind almonds with the star anise and set aside.
• Rub the chicken with salt, 2 tsp ginger garlic paste, red chilli powder, turmeric powder, yogurt and leave to marinate for 1 hr.
• Heat oil in a heavy bottomed pan. Add fennel, coriander seeds and bay leaf to the hot oil followed immediately by chopped onions. Fry till golden brown, add remaining 1 tsp ginger garlic paste, turmeric, and chilli powder to the onions, give it a quick stir,  then add the marinated chicken.
• Turn over from all sides and cook till the chicken changes colour and gets nicely roasted in the masala. Add whole green chillies and the remaining yoghurt.
• Make a paste of the almond and star anise mixture with a little water and add to the chicken. Blend well and leave to simmer for 10 - 15 minutes till the mixture thickens.
• Garnish with chopped coriander and serve hot with ghee rice or Naan.
• The subtle flavour of anise combined with almonds gives a rich taste and flavour to the dish.

Notes

• Make sure to grind the almonds to a fine paste by adding a little water after grinding them dry first.
• You can also make this dish without adding turmeric and red chilli powder and replacing it with white or black pepper.

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