8- 10 pieces of Chicken
Refined oil 5 tbsp.
cinnamon stick 1
Green cardamoms 4
Onion chopped 1 large
2 garlic cloves, finely chopped
Fresh ginger, peeled and chopped 1 ½
Yogurt 1 1/4 cup
Coriander powder 1 tsp
Turmeric powder 1 tsp
Chilli powder 1tsp
Water 100 ml
Almond paste 1 cup
Saffron (kesar) threads, soaked in 2 tbsp. Of hot milk 1 tsp
Milk 1 cup
For The Tempering
Dried red kashmiri chilly 6 – 7
Ghee 1 tbsp
Green cardamom 4 – 5
Ghee 1 tsp
Whole red chilly 3 – 4
- In a pan, dry roast cinnamon, green cardamom, cloves, brown cardamom. In a mortar and pestle, grind these masala together. Take out the husk and bash the masala further.
- In a pressure cooker, heat 1 tbsp of oil and add a cup of finely chopped onions. Sweat the onions till it becomes pink in colour.
- Add 6 cloves, 2 finely chopped garlic cloves and 1 chopped ginger and keep stirring. Add a tsp of the pounded spices in this pan. Mix it well.Add coriander powder, turmeric powder, chilli powder, sea salt (to taste) and keep mixing them together. Add water to combine all the spices and keep stirring continuously.
- Add yogurt to this masala base slowly and keep stirring continuously.Add a cup of almond paste and stir it continuously. Add saffron infused milk and stir well till the gravy doesn’t thicken.
- Cut gashes into the chicken pieces and add the chicken into this mixture, cover the cooker and take 3-4 whistle.then open and Keep stirring and let the gravy thickens .Mix in milk, lower the flame.
- For the tempering: Heat ghee in a pan and add chillies, and green cardamoms. Add the tempering into the Badami Murgh.
- For garnishing: Add a teaspoon of ghee in a pan. Add the chillies and mint leaves till it becomes crispy and fried. Pour it over the badami chicken and serve hot.