{"id":27659,"date":"2012-04-16T06:17:57","date_gmt":"2012-04-16T13:17:57","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=27659"},"modified":"2012-04-16T06:17:57","modified_gmt":"2012-04-16T13:17:57","slug":"murgh-badami-curried-chicken-in-almond-sauce","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/indian\/curries\/gravies\/murgh-badami-curried-chicken-in-almond-sauce\/","title":{"rendered":"Murgh Badami: Curried Chicken in Almond Sauce"},"content":{"rendered":"


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\n\"murgh
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…And a little “feature<\/em>” for the blog worth a mention.<\/p>\n

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The Herb Companion<\/a> magazine <\/strong>published my recipe of the Vegan Basil Pesto<\/a> <\/strong> in their MAY 2012 issue (in print). The magazine highlighted the herb Basil in this issue (A Basil Lover’s Guide to Basil<\/em>)\u00a0 and my recipe was among a couple others that they chose to publish for the month.<\/p>\n

\"The<\/p>\n

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Unlike the usual red, orange and yellow hued Indian curries, this recipe today belongs to one of those not so often talked about “korma<\/em>” or “shahi<\/em>” category. Laden with spices, nuts, cream and khoya (thickened milk<\/em>), this category of\u00a0 recipes have overwhelming influence\u00a0 of the Mughals, who once invaded India and also brought along and left in our Indian soils their love for good food and heavy use of nuts and dry fruits in their cooking . I have posted a recipe for Chicken Korma<\/a> before and there are many similar kinds which are usually very rich.<\/p>\n

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\"Badami<\/p>\n

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Well the recipe today is not “rich”, and it relatively easy and quick to make compared to its other siblings.\u00a0 The flavors are prominent\u00a0 and pleasing yet subtle and delicate. I am not exactly sure when I started making this. The recipe probably came from someone whom I barely knew and it was just a mention in a totally unrelated conversation. It is not a recipe created by me but probably gone over a few changes since I first made it.<\/p>\n

There might be a lot of variations in the ingredient list for the namesake. Some recipes use a lot of yogurt or coconut milk, or both together. I use none, but cook this with a whole lot of almonds to make the silky curry base.<\/p>\n

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\"Badami
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\nThe flavors of the curry comes from whole spices toasted in the skillet, lightly browned onions, almonds and very importantly the green hot peppers.<\/p>\n

\"ingredients<\/p>\n

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If you cannot tolerate the spicy heat, remove the seeds and the membranes of the hot peppers, but please do not compromise on the peppers. The fresh flavors of the peppers, along with the ground almond is vital for this dish. If you want a richer version, feel free to use cream.
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\n\"Murgh<\/p>\n

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This fragrant, light hued chicken curry is best enjoyed with Naan<\/a><\/strong> or over cumin flavored basmati rice<\/a> \/ vegetable pulao<\/a>.<\/strong><\/p>\n

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\"Badami
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Murgh Badami: Curried Chicken in Almond Sauce<\/em><\/h2>\n


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Ingredients:<\/strong><\/em> (serves 4-6 as a side)<\/em><\/p>\n

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  1. 2 lbs skinless chicken breasts, (with or without bones and you may use any kind of chicken part, your choice) – <\/strong>cut into 1.5 -2\u00a0 inch pieces<\/em>
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  2. 2 tablespoon lemon juice<\/strong><\/li>\n
  3. 1 teaspoon red chili powder <\/strong><\/li>\n
  4. 1 teaspoon salt<\/strong><\/li>\n
  5. 3 tablespoon sour cream or thick\/hung\/Greek yogurt<\/strong><\/li>\n
  6. 1.5 teaspoon garam masala<\/a>
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  7. 5 tablespoon ghee<\/a> or oil<\/strong><\/li>\n
  8. a pinch of sugar
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  9. 1 -2\u00a0 large onion; depending on the size – (about 4 cups loosely packed after sliced), <\/strong>thinly sliced in half moons<\/em>
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  10. 6-8 small green cardamom<\/strong><\/li>\n
  11. 2 inch cinnamon<\/strong><\/li>\n
  12. 8 clove
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  13. 2 tej patta\/indian bay leaf<\/a><\/strong><\/li>\n
  14. 2 tablespoon ginger paste<\/a> (or grated fresh ginger)<\/strong><\/li>\n
  15. 3\/4 tablespoon garlic paste<\/a> (or minced fresh garlic)<\/strong><\/li>\n
  16. 1\/2 cup almond, soaked overnight and peeled
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  17. 8-10 hot green chili pepper <\/strong>(if you do not like spicy, remove seeds and membrane; use gloves!. The flavor of the fresh pepper is vital here. Do not skip it)<\/em>
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  18. 1\/2 cup milk\/almond milk <\/strong>(if you want a rich dish, use half and half or cream)<\/em><\/li>\n
  19. 1\/4 teaspoon nutmeg
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  20. salt to taste<\/strong><\/li>\n
  21. a fistful of golden raisins or sultanas (soaked in hot water) – (Optional), if you want little sweet bites
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  22. fresh cilantro\/coriander to garnish<\/strong><\/li>\n
  23. slivered and lightly toasted almond for garnish<\/strong><\/li>\n<\/ol>\n

    Note:<\/strong> Paneer<\/a> may be used in place of meat or make this a vegetarian dish<\/em>.
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    \nMethod:<\/strong><\/em><\/p>\n

    Clean, cut and wash chicken. Pat dry with a paper towel.\u00a0 Place chicken in a non reactive bowl. Add the lemon juice, salt and red chili powder and toss well making sure the meat pieces are well coated. Allow it to sit for about half an hour.<\/p>\n

    Whisk yogurt and garam masala powder. Add it to the chicken in the bowl and toss well. Refrigerate and let it marinate overnight if possible (try a long marination time if you can; it gets the meat tender and reduces cooking time).<\/p>\n

    Pound the whole spices to break them up. Do not powder them.<\/p>\n

    Place a large heavy bottomed pan\/pot on the stove and add the pounded spices. Allow them to heat up until they get fragrant. You cannot miss the aroma. Add the oil\/ghee. The oil\/ghee will heat up soon as the pan is already hot. Add the tejpatta\/bay leaf. Add the sliced onions and the pinch of sugar; cook at medium to high heat until the onions soften and start to get golden\/light brown. It will take about 15 minutes or a little bit more depending on the heat and the water content in the onion.<\/p>\n

    Now add the ginger and garlic paste. Toss everything and cook for two more minutes.<\/p>\n

    Remove chicken from the marinade and add them to the pan. Add salt.<\/p>\n

    Save the marinade. Cook the chicken tossing them frequently so that they are in contact with the pan. The sides of the chicken should start browning \/turning golden in about 15 minutes.\u00a0 The chicken should have a light brown hue in all sides and there should be no liquid left in the pan. The onion and the spice mix will start to stick to the pan. Scrape it off to avoid burning the spice mix. The color of the spice mix should not be allowed to turn dark brown.<\/p>\n

    While the chicken\u00a0 browns, peel the almonds and make a paste with the almonds, milk, the saved marinade and green chili pepper.<\/p>\n

    Once the chicken is browned, add the almond puree\u00a0 and the nutmeg to the pan, toss well for it to combine well with the content in the pan. Add two\u00a0 to three cups of warm\/hot water to the pan (or as much as you would need to make more or less sauce), lower the heat and cover it. Allow it to cook\/simmer until the chicken softens and the oil\/ghee starts to come up on the top and leave the sides of the pan. Add the raisins if you are using them and toss.<\/p>\n

    Garnish with fresh herbs and almond flakes if you wish. Serve hot with\u00a0 hot buttered Naan<\/a>\/or any flat bread or over steamed basmati rice\/vegetable pulao.
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    \nPreparation Time: 20 minutes
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    Standing\/Marination Time: a few hours to overnight
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    Cooking Time: 1 hour
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    Level of Difficulty: Moderate<\/em><\/p>\n

    Serves: 4-6 as a side<\/em><\/p><\/blockquote>\n


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    \n\"murgh
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    \nRelated Posts:<\/strong><\/p>\n

    Dahi Methi Murgh \u2013 Chicken Curry in Fenugreek and Yogurt Sauce<\/a><\/strong><\/em><\/p>\n

    Rajasthani Red Chicken Curry<\/a><\/strong><\/em><\/p>\n

    Murgh Makhani (Butter Chicken)<\/a><\/strong><\/em><\/p>\n

    Chicken Korma<\/a><\/strong><\/em><\/p>\n

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