Badami Murg (Almond Chicken)

Badami Murg (Almond Chicken)

Ingredients

500 gms boneless chicken, cut into cubes

3-4 flakes garlic

2” piece ginger

3 green chilies

2 tbsp garam masala powder (I prefer Mother’s recipe garam masala)

1 large red onion, quartered

½ cup cashew nuts

¼ cup almonds

1 tbsp poppy seeds

1star anise

½ cup cream

4 tbsp oil

2 tbsp chopped coriander leaves for garnishing

Directions

In a blender grind ginger, garlic and 1 green chillie to a fine paste. Marinate boneless chicken with 1 tbsp garam masala powder, ginger garlic and green chillie paste for ½ an hour.

In a blender grind onion, 2 green chillies, poppy seeds, star anise, almonds and cashews to a fine paste. In a steamer add the marinated chicken pieces and steam for 30 minutes. Heat some oil in the pan and sauté the ground cashew and almond paste till the oil separates from the paste. Add 1 tbsp garam masala powder and sauté for 2 seconds. Add the steamed chicken pieces to the pan and salt to taste. Add ½ cup water and cook till chicken is done and the gravy thickens. Add cream, stir and simmer for 2 minutes on low heat. Garnish with coriander leaves.