Badami Chicken Curry Recipe

A bowl of creamy Badami Chicken Curry garnished with herbs. Almonds, green chilies, cilantro, and naan bread are artfully arranged around the bowl on a dark surface.

4.79 from 23 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, North 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
1 kilogram skinless bone-in chicken 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.

Video

Notes

If you want to make this curry using boneless chicken, use 500 g of boneless chicken thighs, cut into 1 and ½-inch pieces.

Nutrition