Murghi Badami

        MURGHI BADAMI

Murghi Badami is a richer version of Chicken Korma, where the chicken is cooked entirely in natural yogurt and single cream. No water is added to the chicken and the result is a thick and silky gravy with delightful taste.

              SERVES 4-6 people

2.2LBS CHICKEN BREAST SKINNED

1 TSP SALT

1” ROOT GINGER CHOPPED & PEELED


3-4 CLOVES GARLIC CHOPPED & PEELED

1 TSP FRESH GROUD BLACK PEPPER

1TBS LEMON JUICE

275g/10 OZ THICK SET YOGURT

50grms / 2oz GHEE OR UN SALTED BUTTER

2 MED SIZED ONIONS FINELY SLICED

6 GREEN CARDOMON PODS SPLIT ON TOP


1 TBS GROUND CORIANDER

1 TSP GROUND TURMERIC

150/5FL.OZ SINGLE CREAM

¼-1/2 TSP. CHILLI POWDER

1 HEAPED TBSP GROUND ALMONDS

1 Cut chicken breast in half. Wash and dry. Make small incisions on both sides of chicken with sharp knife

2 Add salt to ginger and garlic and mash to a pulp. Mix with the pepper and lemon juice. Rub this mixture into the chiken, cover and keep aside for 1 hour.

3 Beat the yogurt until smooth and set aside.


4 Melt the ghee or butter over medium heat and fry the onions until well browned [ 10 to 12 mins]. Remove pan from heat and drain off excess fat by pressing onions on side of pan. Transfer the onions to a plate.

5 Return pan to the heat, add cardamom pods and coriander, stir fry for 30 seconds. Add the chicken until it changes colour [5 to 6 mins] stirring continuously.

6 Stir in the turmeric and yogurt and simmer,cover the pan and cook for 15 mins, stirring occasionally

7 Reserve 2 tbs of the fried onions and add the rest to the chicken along with the cream and chilli pdr mix well. Cover and simmer for a further 15 to 20 mins. Stirring occasionally

8 Sprinkle the ground almonds and mix well, cover and simmer for 6 to 8 mins. Remove from heat

9 Put the chicken in a serving dish and garnish with the remaining fried onions

Serve with any Inian bread, Saffron or Pilau Rice

Taken from Complete Indian Cookbook by Mridula Baljekar.