Murg Badami/ Badami Chicken/ Chicken Korma.


Badami Murg is an almond based gravy dish blended with spice and cream. Very easy and quick recipe.

Ingredients:

  • 1 kg chicken 
  • 12 almond (soaked in water for fifteen minutes)
  • 3 onion (fryed)
  • 1 tbsp ginger/garlic paste 
  • 3 tbsp oil
  • 1 tsp red chilli powder 
  • 1 tsp coriander powder 
  • 1/4 tsp turmeric powder 
  • 1 tsp garam masala powder 
  • 2 tbsp dedicated coconut powder 
  • 1/4 cup curd
  • 2 tbsp fresh cream 
  • salt to taste 
  • 4 cloves
  • 1" cinnamon 
  • 4 black pepper 

Method:

  1. Put oil in pan add whole spices.
  2. Now add ginger/garlic paste Saute.
  3. Add chicken and fry it till chicken changes colour. 
  4. Add beaten curd stir fry 
  5. Add all the dry spices (powder)
  6. Little water add cook the masala.
  7. Next add paste of fried onion and almond.
  8. Water add as desired consistency and salt as per taste. 
  9. Simmer and cook fifteen minutes or till chicken is done.
  10. At last add fresh cream and simmer two minutes.
  11. Murg Badami is ready to serve. 



Note: 

  • Can soak almond for an hour and peel the skin.
  • Use fresh curd and fresh cream. 
  • When we add curd always remember to make gas slow or it curdle.

Tag: Indian Recipe, Bangladesh, Pakistan. 

Author: Mrs Smiley Sarabical. 

#murgbadami #badamichicken #chickenkorma 

https://showmerecipes.blogspot.com/?m=1

Comments

Post a Comment

Would love to hear from you :)

Popular posts from this blog

Javla Vangi Recipe or Brinjal With Dried Baby Shrimps, Easy Javla Vangi Recipe.

Image
Javla Vangi Recipe or Dried Baby Shrimps with Brinjal is very yummy and tasty recipe.  During monsoon season people store the dried fish and keep. And they prepare this yummy dish, during monsoon, it is served with bakari or chapati. Also can prepare simple dal, rice and serve javla vangi. Preparation Time: 10 minutes Cooking Time: 15 minutes Serves: 3-4 person Step By Step Method 1. Add oil and let it become hot, then add chopped onion and sauté till translucent. 2. Add ginger/garlic paste and sauté for two minutes. 3. Add cubed brinjal and give a stir. 4. Now add mix masala or bottle masala and turmeric powder. 5. Now add the javla or small shrimps and salt and stir well. Add one fourth cup water take a nice boil and cook on slow flame till oil leaves the sides. 6. When done serve hot with chapati or bakari. Ingredients: 3 tbsp oil 2 onion chopped 1 tsp ginger/garlic paste 1 small bowl of javla or small ...
Read more

East Indian Bottle Masala, How To Make East Indian Bottle Masala.

Image
Today I am going to share the most secret recipe from our East Indian (Mumbaikar) community, that is the 'Bottle masala' found in each and every home of East Indian family. Before I start let me introduce in short about East Indian community. The East Indian community are the true original inhabitants of Bombay (Mumbai) and our mother tongue is Marathi. Bottle masala is a stable masala found in every East Indian home and it is a signature dish for all the recipe, it may be chicken, mutton, fish or veggies. The main key ingredient of the Bottle masala is the chillies.There are three types of chillies Kashmiri, bedgi and Madrasi. The important step to start with masala is to sun dry the chillies for at least two days till the chillies are nice and crisp, then break the stem of the chillies. Then the chillies and the spices are roasted on slow flame till fragrant and then pounded in the wooden pounder called the "Ukli" and "Mussal" that is the pounding...
Read more

Fugia Or Fugiyas Recipe, Easy East Indian (Mumbaikar) Style Fugias Recipe.

Image
Fugias is an authentic dish of our East Indian (Mumbaikar) culture. It is served during wedding or any party occasion, fugias are most important and signature dish counted in the East Indian menu. Fugias are prepared all the days of wedding. Tasty, yummy and authentic. It is also prepared during festive occasion in East Indian families. These golden delicious balls we call fugias are still a much sought after delicacy.Enjoy these with Sorpatel, Indal (Vindaloo) or just drop fugia into a bowl of hot tea and spoon them into your mouth. Step By Step Method    1. In a bowl take maida, beaten eggs, ghee, salt, coconut milk and combine the mixture all together.     2. In a small bowl take sugar, yeast and lukewarm water and keep for five minutes till turns to  smooth paste, now add this yeast mixture to the maida. 3.  Add luke warm water and knead it till all merge together and no lumps should remain in the mixture and flour should be thick and...
Read more