BADAMI
MURGH (CHICKEN CURRY WITH ALMONDS)
A rich chicken dish in
Mughal style, from Northern India.
Chicken (smallpieces) - 1 1/2 kg.
Onions (sli edv) - 275 gm.
Oil - 30 ml.
Ghee (clarified butter) - 25 gm.
Ginger/garlic paste - 100 gm.
Coriander powder - 6 gm.
Cumin powder - 9 gm.
Fennel powder - 1.25 gm.
Chili powder - 5 gm.
Blanched almonds - 140 gm.
Yogurt - 337 gm.
Garam-masala powder - 5 gm.
Oil for frying.
Salt to taste.
Heat oil in a large heavy bottomed pan and fry 2 sliced onions till golden brown. Remove and set aside. Chop rest of the onions and add to pan with ginger/garlic paste and stir fry on low fire till golden brown. Add coriander, cumin, fennel and chili powder and fry on low heat, stirring gently. Add salt, stir for few seconds and add chicken. Cover and cook on low heat for 40 mins, till done. Heat oil in a pan and fry half of the almonds till golden, grind remaining almonds. Whisk yogurt with fork till smooth and stir in to the curry, with the fried almonds. Simmer for 5 mins, without covering. Stir in garam-masala, the fried onion (kept aside ) and ground almonds .Cook for 5 mins. Serve hot with naan or paratha.
Time taken --- 1 1/2 hrs.
Serves --- 6.
