Murg Badami Recipe

Murg Badami
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2 medium Chicken
4 nos. Sliced onions
20 nos. Almonds
4 tsp Poppy seeds
2 tblsp National Ginger-garlic paste
4 small sticks Cinnamon
10 nos. Black peppercorns
8 nos. Cloves
8 nos. Cardamoms (green)
4 nos. Bay leaves
1/2 cup Curds
4 tblsp Olpers cream
4 tsp National Red Chilli powder
1/2 tsp National Turmeric powder
4 tblsp Ghee
1 tbsp Coriander Leaves (finely chopped)
National Salt


Chop the chicken into 8-10 pieces. Blanch and slice the almonds.Soak the poppy seeds in hot water for 35 minutes and grind to a fine paste with the cashewnuts.Grind the cinnamon, pepper, cloves, cardamoms and bayleaves to a fine powder.Marinate the chicken pieces with the National ginger-garlic paste and National turmeric powder for 35 minutes.Heat ghee and fry the sliced onions till they are crisp.Add the chicken pieces, National salt and National garam masala powder.Saute till ghee leaves the sides of the pan.Add the beaten curds and saute for 3-4 minutes on a medium flame.Add 2 cups water and cook till chicken is nearly done.Add the cashewnut-poppy paste and Olpers cream. Simmer till the chicken is tender.Top with chopped almonds and Coriander Leaves. Serve hot.

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