Murgh Badam Pasanda is a rich and creamy chicken dish that originates from the royal kitchens of the Mughal era. This Pakistani delicacy is known for its luxurious taste profile, combining tender chicken with a luscious almond-based sauce. The key ingredients include succulent chicken, almonds, yogurt, and a blend of aromatic spices that create a symphony of flavors. The almonds add a nutty sweetness, while the spices deliver a warm, comforting taste. People love Murgh Badam Pasanda for its velvety texture and the perfect balance of savory and nutty flavors. It’s often served on special occasions and is a favorite among those who appreciate traditional South Asian cuisine.
Murgh Badam Pasanda
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
5 Grams
Saturated Fat
70 Mg
Cholesterol
600 Mg
Sodium
2 Grams
Dietary Fiber
30 Grams
Protein
3 Mg
Vitamin C
Directions
Step 1
Soak almonds in warm water for 30 minutes, then peel and blend into a smooth paste.
Step 2
Heat oil in a pan and sauté onions until golden brown.
Step 3
Add garlic and ginger, cooking until fragrant.
Step 4
Stir in chicken and cook until lightly browned.
Step 5
Mix in yogurt, almond paste, and spices.
Step 6
Simmer until chicken is tender.
Step 7
Garnish with fresh coriander and serve hot with naan or rice.
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