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 (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 Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: Indian

Diet: Gluten Free

Servings: people

Author: Neha Mathur

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

US Customary - Metric

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.

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