Badami Chicken or Almond based chicken is a Mughlai dish characterized by its rich taste and ingredients. Mughlai food is laden with creamy sauces and dried nuts and this dish is no different to it. There are numerous recipes online for this chicken but i have chosen the easiest of them all. I get very put off by long recipes and many ingredients in a dish, therefore this one has fewer ingredients but no less in taste. In fact, it tastes absolutely fantastic.The gravy is slightly spicy with a hint of sweetness from the nuts. This goes best with tandoor naans, rotis or even a North Indian Pulav.
You will need:
Chicken - 1 Kg
Onions Sliced - 3
Tomato Chopped - 2
Ginger - 1 inch
Garlic - 12 pods
Chilli Powder - 1 tbsp
Turmeric - 1/2 tsp
Yoghurt - 1 cup
Almonds - 1/2 cup
Cashewnuts - 1/2 cup
Coconut Milk or regular Milk - 1 cup
Water - 1/2 cup
Salt - to taste
Sugar - 1/2 tbsp (Optional)
Ghee - 1/2 cup
Cardamom - 4
Cloves - 6
Cinnamon sticks - 2 i inch pieces
Make a paste of the nuts, chilli powder and turmeric. I suggest soaking the nuts in a little hot water before grinding to get a smooth paste.
Heat ghee in a pan. Add the whole spices, onions and saute till the onions are almost brown.
Add the ground masala and saute for another 5 minutes.
Add the chicken pieces and tomatoes and roast in the masala for a few minutes.
Add the yoghurt, salt and water and cook on slow fire with lid on for about 20 minutes.
Add milk and sugar cook for another 5 minutes.
The curry will be really creamy in texture. Serve hot with your favourite roti and a side of salad.