Badami Chicken Curry

4.63 from 24 votes

Badami Chicken Curry is a rich North Indian style curry with chicken pieces cooked in a gravy prepared with almonds (badam). Serve it with naan or tandoori roti for a festive meal or get-together.

If you like this recipe, try a few others from my collection: Chicken Keema Masala, Restaurant Style Kadai Chicken, Malai Chicken Curry, and Restaurant Style Chicken Angara.

Badami chicken curry served in a bowl.
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About Badami Chicken Curry

Badami Chicken Curry is a north Indian curry made using almonds, spices, and yogurt.

The curry has exquisite flavors, thanks to tender, succulent chicken pieces, slight sweetness from the almond paste, and creaminess from yogurt and heavy cream.

This delicious chicken curry bursts with flavors and is perfect for festive meals, get-togethers, or special occasions.

Serve it with Indian bread such as naan, lachha paratha, or tandoori roti. Serve some pickled onions and lemon wedges on the side.

Ingredients

Chicken – Use skinless bone-in chicken pieces, as the bone releases a lot of flavor in the curry. If you are not a bone-in chicken person, then use boneless chicken cut into small pieces.

Almonds – Use good quality almonds for a delicious sweet flavor in the curry.

Yogurt (Dahi, Curd) and Milk make the gravy base richer. I like to whisk the yogurt with all-purpose flour (maida) to prevent it from curdling while cooking.

Spice Powders – This curry is spiced with basic spice powders such as turmeric powder, Kashmiri red chili powder, and coriander powder.

Cream – Use unsweetened heavy cream to make the curry richer.

Whole Spices – You will need cloves (laung), black peppercorns (kali mirch), cinnamon (dalchini), black cardamom (badi elaichi), and bay leaf (tejpatta).

Kasuri Methi – The addition of dried fenugreek leaves adds a distinct flavor. Do not miss this.

Others – You will also need cooking oil, ghee, onions, ginger, garlic, green chilies, and salt.

How To Make Badami Chicken Curry

Soak 25 almonds in boiling water for 30 minutes.

Almonds soaked in water.

Peel their skin.

Peeled almonds.

Add the peeled almonds with ¼ cup of water to a blender. Blend to make a smooth paste. Keep aside.

Almonds and water added to a blender.
Smooth paste made.

Heat 3 tablespoon oil and 2 tablespoon ghee in a large pan over medium-high heat. 

Oil and ghee heating in a pan.

Add the following spices once the oil is hot, and let them crackle for 5-6 seconds.

  • 2-3 cloves
  • 2-3 black peppercorns
  • 1-inch piece of cinnamon stick
  • 2-3 black cardamoms
  • 2-3 bay leaves
Whole spices added to the pan.

Add 1 and ½ cups of finely chopped onions and cook until they turn light brown (6-8 minutes), stirring frequently.

Onions added to the pan.

Add 2 teaspoon grated ginger and 2 teaspoon minced garlic and cook for 2 minutes, stirring frequently.

Ginger and garlic added to the pan.

Now add 2 pounds (1 kg) of skinless bone-in chicken (cut into 1 and ½-inch pieces) and cook for 4-5 minutes.

Chicken added to the pan.

Add ½ cup yogurt (whisked with 1 teaspoon all-purpose flour) and 2-3 green chilies (slit into half) and cook for 2-3 minutes.

Yogurt and chilies added to the pan.

Add the following ingredients and mix well.

  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon Kashmiri red chili powder
  • 2 teaspoon salt
  • almond paste
Spice powders added to the pan.

Now add ½ cup of milk and ½ cup of water and stir to combine.

Reduce the heat to low.

Cover the pan with a lid and cook for 40-45 minutes until the chicken is cooked well, stirring a few times.

Milk and water added to the pan.
Pan covered with a lid.

Add ¼ cup of unsweetened heavy cream and 2 tablespoon Kauri methi and mix well. 

Check for salt and add more if needed.

Cream and kasuri methi added to the pan.

Serve hot.

Ready badami chicken curry.

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Badami Chicken Curry is a rich North Indian style curry with chicken pieces cooked in a gravy prepared with almonds (badam). Serve it with naan or tandoori roti for a festive meal or get-together (gluten-free).
4.63 from 24 votes

Badami Chicken Curry Recipe

Badami Chicken Curry is a rich North Indian style curry with chicken pieces cooked in a gravy prepared with almonds (badam). Serve it with naan or tandoori roti for a festive meal or get-together.
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 4 people

Ingredients 

  • 25 almonds
  • 3 tablespoons oil
  • 2 tablespoons ghee
  • 2-3 whole cloves (laung)
  • 2-3 whole black peppercorns (kali mirch)
  • 1 inch piece of cinnamon stick (dalchini)
  • 2-3 whole black cardamoms (badi elaichi)
  • 2-3 whole bay leaves (tejpatta)
  • 1 and ½ cups finely chopped onions
  • 2 teaspoons grated ginger
  • 2 teaspoons minced garlic
  • 2 pounds skinless bone-in chicken (1 kg, cut into 1 and ½ inch pieces)
  • ½ cup plain yogurt (dahi, curd) (whisked with 1 teaspoon all purpose flour (maida))
  • 2-3 green chilies (slit into half)
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon Kashmiri red chili powder
  • 2 teaspoons salt (or to taste)
  • ½ cup milk
  • ¼ cup unsweetened heavy cream
  • 2 tablespoons Kasuri methi
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Instructions 

  • Soak the almonds in boiling water for 30 minutes.
  • Peel their skin.
  • Add the peeled almonds with ¼ cup of water to a blender. Blend to make a smooth paste. Keep aside.
  • Heat oil and ghee in a large pan over medium-high heat. 
  • Once the oil is hot, add cloves, black peppercorns, cinnamon, black cardamoms, and bay leaves, and let them crackle for 5-6 seconds.
  • Add onions and cook until they turn light brown (6-8 minutes), stirring frequently.
  • Add ginger and garlic and cook for 2 minutes, stirring frequently.
  • Now add chicken and cook for 4-5 minutes.
  • Add yogurt and green chilies and cook for 2-3 minutes.
  • Add turmeric powder, coriander powder, chili powder, salt, and almond paste, and mix well.
  • Now add milk and ½ cup of water and stir to combine.
  • Reduce the heat to low.
  • Cover the pan with a lid and cook for 40-45 minutes until the chicken is cooked well. Stir a few times while cooking.
  • Add cream and Kauri methi and mix well. 
  • Check for salt and add more if needed.
  • Serve hot.

Video

YouTube video

Nutrition

Calories: 395kcal, Carbohydrates: 15g, Protein: 31g, Fat: 24g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.03g, Cholesterol: 173mg, Sodium: 1402mg, Potassium: 633mg, Fiber: 3g, Sugar: 7g, Vitamin A: 498IU, Vitamin C: 9mg, Calcium: 153mg, Iron: 2mg
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Recipe Rating




21 Comments

  1. 5 stars
    Tried this today for a friends get together. It turned out pretty good. Just a different chicken curry. Not too heavy.
    Thanks for sharing.

  2. This looks like a great recipe! Do you have instructions on how to make almond paste? Also, can you buy this at stores?

    1. Hi Sarah, to make almond paste, soak almonds in hot water for 3-4 hours. Then peel and blend in a blender with little water.

  3. 5 stars
    I must say this is one of the best chicken curry i have made, simple minimum spice and just divine. You can’t stop eating.

    1. I made it with lamb as well. And it tastes amazing. Thank you for a brilliant recipe. Served it with Naan to guests who do not like curry. They want to eat it every day.

  4. 5 stars
    My very first recipe that was tried without my mum’s help. Super awesome and easy to follow. Family loved it too.

  5. 5 stars
    Really lovely!! Making for the second time tonight and will definitely try more of your recipes.

    1. I did end up just using almond butter to save on time and dishes and went heavy on the methi, it was great

  6. Usually we say badami will be somewhat sweet on the pallet, but this recipe turned out real good;especially with roasted almonds on the top. The entire family loved it. Thanks.