Kesar Badam Murgh Pasanda is a royal Indian dish that traces its origins to the Mughal kitchens. This luxurious dish is a creamy almond and saffron-flavored chicken curry, highly revered for its rich taste and aromatic spices. Boneless chicken pieces are marinated in a yogurt-based blend, then simmered in a sauce infused with almonds, saffron, and fragrant spices like cardamom and cinnamon. The addition of cream and almonds gives it a velvety texture, while saffron provides a distinct aroma and a golden hue. Loved for its exquisite taste, this dish is often served at festive occasions and special gatherings, leaving a lasting impression on all who taste it.
Kesar Badam Murgh Pasanda
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
22 Grams
Total Fat
8 Grams
Saturated Fat
85 Mg
Cholesterol
420 Mg
Sodium
14 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
26 Grams
Protein
Directions
Step 1
Marinate the chicken with yogurt, ginger, and garlic. Let it rest for 30 minutes.
Step 2
Soak the almonds in hot water for 15 minutes, then peel and grind into a fine paste.
Step 3
Heat oil in a pan, add sliced onions, and fry until golden brown. Remove and blend into a paste.
Step 4
In the same pan, add cardamom and cinnamon, then the onion paste. Cook for 2 minutes.
Step 5
Add the marinated chicken and cook until the chicken is half done.
Step 6
Stir in the almond paste, saffron, and cream. Cook on low heat until the chicken is tender and the sauce thickens.
Step 7
Garnish with almond slivers and serve hot with naan or rice.
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