MURGH BADAMI

Murgh Badami is a Shahi dish from the princely state of Hyderabad. This is not a spicy preparation.The base is almond paste along with aromatic herbs, cream and onion paste all cooked in pure ghee. It is then garnished with slivered almonds. I have substituted the cream with milk and used oil to make it lighter. You may also use coconut milk. But definitely using ghee and cream is a better choice when you are serving it to your guests..go for it. The taste is divine !

Ingredients:
Chicken ..... 1/2 kg ( I have used boneless thigh portions)
Almonds ... 1/4 cup (about 20)
Onions ...... 2 small
Green chillies ... 3-4
Ginger .............. 1 inch piece
Garlic .............. 8 - 10 cloves
Cumin powder .. 1 tsp
Garam masala ... 1 tsp
Turmeric powder .. 1/4 tsp
Yogurt ................ 1/4 cup
Salt ..................... to taste
Cream ............... 5-6 tbsps  ( I used 1/4 cup milk)
Oil / ghee

Method:

1. Soak the almonds for few hours and  remove the skin. Easier way is to put them in a bowl with water and microwave for a minute and peel. Grind them to a smooth paste adding a little water.

2. Cut the chicken into cubes and marinate with a little garlic paste, yogurt, salt and turmeric.
3. Cut the onion into big chunks. Boil the onion, ginger, garlic and green chillies, adding water to cook. Cool and grind it to a paste. Use just sufficient water so that you don't have to drain it away.

4. Heat ghee/oil in a pan and add the onion paste. Keep stirring until the oil separates.
5. Now add the marinated chicken. Saute it for a couple of minutes and simmer. Add a little water if required.
6. When the chicken is three-fourth done, add the almond paste, cumin powder, garam masala and cream/milk.
7. Check the salt and simmer it until done.
Garnish with slivered almonds.

Note: Another method is to grill the chicken first and then add to the gravy and let it simmer.

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