Badaami Murg

Ingredients:

• 500 grams chicken with bone (cut into medium sized pieces)
• 1 large + 2 medium onions 
• 50 grams cold sour curd / yogurt 
• 6 pieces of almond (cut into halves)
• 2-3 pieces of almond (chopped)
• 1 tsp. red chili powder
• 1 tbsp. fresh cream
• 5-6 tbsp. oil
• Salt to taste
• 200 ml water

 
*For masala paste:

• 1 tsp. sweet corn kernels
• 10 pieces of cashew nuts
• 2 tsp. poppy seeds
• 5 green cardamom
• 2 dry red chilies
• 1 tbsp. water

Making Procedure:

Clean the chicken pieces, wash well and keep aside into a colander.

Peel the onions and make a smooth paste in a grinder and keep it aside. Then in the grinder make a paste of the following=> cashew nuts, corn kernels, dry red chilies, green cardamom, poppy seeds and 1 tbsp. water.

Heat oil in a kadai. Add the chicken pieces and fry for 8-10 minutes or until it changes to golden brown in color. Add onion paste , * masala paste, stir continuously and fry it for 10 minutes on low heat. Now add curd, red chili powder and stir it for 2 minutes.

Then add salt, water and fresh cream into it. Stir and mix it very well. Put the lid and let it cook until the chicken is completely done.

Open the lid and add the half cutting almond. Stir and put the lid back. Cook it for another 1 minute.

Remove from heat and pour it into a serving bowl. Garnish with chopped almond. Now Badaami Murg is ready to serve.

Serve hot with rice, roti, naan or paratha.