Murgh badami (chicken with almonds)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Skinned chicken thighs |
| 1 | teaspoon | Salt or to taste |
| 1 | teaspoon | Freshly ground black pepper |
| 2 | teaspoons | Ginger paste |
| 1 | tablespoon | Lemon juice |
| 50 | grams | Ghee or unsalted butter |
| 350 | grams | Finely sliced onions |
| 6 | Green cardamom pods | |
| 2 | tablespoons | Ground coriander |
| ½ | teaspoon | Ground turmeric |
| 300 | grams | Whole milk natural yoghurt |
| 150 | millilitres | Single cream |
| ½ | teaspoon | Chilli powder |
| 25 | grams | Slivered almonds |
| 25 | grams | Ground almonds |
Directions
Mix the salt, pepper, ginger, garlic and lemon juice together. Rub this mixture into the chicken and set aside for 30 minutes.
Melt the ghee or butter over a medium heat and fry the onions, stirring frequently until they are well browned (10-12 minutes). Remove the pan from the heat and squeeze out excess fat by pressing the onions to one side of the pan and transfer them to a plate.
Return the pan to the heat and add the cardamom, coriander and turmeric.
Stir and fry for 30 seconds and add the chicken. Increase the heat to medium high and fry the chicken until it changes colour (5-6 minutes), stirring continuously.
Reduce the heat to low and add the yoghurt. Bring to a slow simmer , cover the pan and cook for 15 minutes. Stir once or twice.
Reserve a little fried onions and add the remainder to the chicken along with the cream, chilli powder, slivered and ground almonds.
Stir and mix well. Cover and simmer for a further 15-20 minutes, stirring occasionally. Remove from the heat and serve garnished with the reserved fried onions.
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