Badami Murgh Recipe

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Badami Murgh
  • Chef: Aditya Bal
  • Recipe Servings: 5
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Chicken cooked elaborately in different masalas. A true Nawabi feast.

Ingredients of Badami Murgh

  • For the roasted spice mix:
  • 1 tsp peppercorns
  • 2-3 black cardamom
  • 1 cinnamon stick
  • 1 green cardamom
  • 1 tsp cloves
  • 1/2 grated nutmeg
  • For the gravy base:
  • 1 Tbsp ghee
  • 1 finely chopped onion
  • 6 garlic cloves, finely chopped
  • 1 finely chopped ginger
  • 1 tsp coriander powder, heaped
  • 1/2 tsp turmeric
  • 1 tsp jeera powder
  • Sea salt (Substitute - normal salt)
  • Water
  • 1 1/2 cup yogurt
  • 1 cup almond paste
  • 1 cup saffron infused milk
  • 6 whole apricots
  • Rock salt
  • 8 pieces chicken
  • For the tempering (tadka):
  • 1 Tbsp ghee
  • 6 green cardamoms
  • 3 dried kashmiri chillies
  • For the garnish:
  • 1 Tsp ghee
  • Mint leaves
  • 3-4 whole red chillies

How to Make Badami Murgh

  • For dry roasting the spices:
  • 1.Heat a pan, add peppercorns, black cardamom, cassia, green cardamom, cloves, nutmeg and roast them. Use a mortar and pestle to ground the spices.
  • For the gravy base:
  • 1.Heat a pan, add ghee and sweat out the onions till they are a creamy yellow-white. Mix garlic, ginger and keep stirring. Add 2 teaspoons of the grounded spices and mix well.
  • 2.Add coriander powder, turmeric, jeera powder, sea salt (to taste) and toast the spices on high flame. Add water to deglaze the pan and cook out the masala.
  • 3.Add the yogurt to this mix slowly while stirring. Then mix in the almond paste. It can be prepared at home by blanching almonds, peeling them and grinding with water.
  • 4.Add the saffron infused milk and stir till gravy thickens. Then add the apricots and a pinch of rock salt. Keep stirring.
  • 5.Make incisions on the chicken with a knife and add to the gravy to poach. Add the cooled down tempering to the gravy. Let this simmer on low flame for 30-40 minutes till the chicken is coming off the bone. Uncover the pan for the last ten minutes of cooking till the gravy has reduced and thickened.
  • 6.Put the chicken pieces in a bowl and strain the gravy on top using a colander. Garnish and serve hot.
  • For the tempering:
  • 1.Heat the ghee in a pan for the tadka and add green cardamom and kashmiri chilli. Let it cool and ad to the gravy
  • For the garnish:
  • 1.Put the ghee in a pan and heat it. Add chillies and mint leaves and cook till it's crispy.