Badami Murg (Chicken in Almond Gravy)

Hi Friends,
    Badami Murg is the chicken cook in no time.... The gravy has richness of almond and yogurt. Its one of the delicacy of Mughlai Cuisine. Almonds are a good source of Vitamin E and protein. 
This recipe I learnt from my Mom many years before but I tried this recipe specially on Mother's Day. Boys this recipe was loved by everyone at home, esp my son loved it :) 
I assure you, you can't go wrong with this recipe. Do try it out ......

 Ingredients:

• 500 gm chicken (boneless or with bones)
• 3 tbsp ghee
• 1 bay leaf
• 2 green cardamom (roughly crushed)
• 12 almonds (soaked, peeled)
• 3 medium size onion (finely chopped)
• 1 tsp ginger-garlic paste
• 1 cup curd (beaten)
• 1 tsp deggi mirch
• 1 tsp garam masala
• Salt acc.to taste

Garnish: Chopped almonds, fresh chopped coriander

Method:

• Wash and clean chicken pieces. Keep it aside.
• Grind almond into fine paste by adding water in it.
• Heat ghee in a non-stick kadhai. Add bay leaf and green cardamoms.
• Now add chopped onion and ginger-garlic paste. Saute till onion turns light brown.

• Add chicken pieces,mix well. Cook on low flame till chicken is half cooked and leaves water.

• Now add salt, red chilly powder, garam masala. Mix well.

• Add beaten curd, mix nicely.

• Once the chicken is 3/4 cooked, add almond paste. Mix it.

• Cover the kadhai with the lid. Cook on low flame till chicken is fully cooked. Keep stirring in between.

• Remove from fire, Garnish with chopped almonds and fresh chopped coriander.
• Serve hot with naan and tandoori roti.

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