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BADAMI
MURGH (CHICKEN CURRY WITH ALMONDS)
A
rich chicken dish in Mughal style, from Northern
India.
|
INGREDIENT
:
Chicken (smallpieces) - 1 1/2 kg.
Onions (sli edv) - 275 gm.
Oil - 30 ml.
Ghee (clarified butter) - 25 gm.
Ginger/garlic paste - 100 gm.
Coriander powder - 6 gm.
Cumin powder - 9 gm.
Fennel powder - 1.25 gm.
Chili powder - 5 gm.
Blanched almonds - 140 gm.
Yogurt - 337 gm.
Garam-masala powder - 5 gm.
Oil for frying.
Salt to taste. |
METHOD
:
Heat oil in a large
heavy bottomed pan and fry 2 sliced onions till
golden brown. Remove and set aside. Chop rest
of the onions and add to pan with ginger/garlic
paste and stir fry on low fire till golden brown.
Add coriander, cumin, fennel and chili powder
and fry on low heat, stirring gently. Add salt,
stir for few seconds and add chicken. Cover and
cook on low heat for 40 mins, till done. Heat
oil in a pan and fry half of the almonds till
golden, grind remaining almonds. Whisk yogurt
with fork till smooth and stir in to the curry,
with the fried almonds. Simmer for 5 mins, without
covering. Stir in garam-masala, the fried onion
(kept aside ) and ground almonds .Cook for 5 mins.
Serve hot with naan or paratha.
Time taken
--- 1 1/2 hrs.
Serves --- 6. |
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