Murg Badami/ Chicken Badami

Murg Badami:

Murg Badami or Chicken Badami is a dish I always drool for though I never made this dish before myself. Generally, when it comes to making chicken to go with Biryani I always go for Chicken Chaap or Chicken Rezala. However, no dish is the same. The spices taste, the color of the dish and the process is always different. After making the dish it is impossible to control my craving and photo shooting the dish. Somehow I managed to do that. If you are drooling after seeing the photo of this dish just check my recipe and start making Murg Badami. Absolutely delicious, scrumptious, and drool-worthy dish, goes well with steamed white rice, Biryani / Pulao or with flatbread.

Course -  Main course

Cuisine - North Indian

Author - Usashi Mandal

Serving - 4 

Preparation time - 40 minutes 

Cooking time - 20 minutes

Some other meat dishes:
Galouti Kebab
Chicken Chaap
Chicken Rezala 

Ingredients:
8 chicken pieces
1 cup almond
2 tbsp poppy seeds
2 onions sliced
2 tbsp garlic paste
1 tbsp ginger paste
2 tbsp garam masala powder
1 tbsp whole garam masala 
1 tsp coriander powder
2 tsp cumin powder
2 tsp turmeric powder
1 tbsp red chili powder
2 dry red chili
2 bay leaves
1 cup yogurt
5 tbsp ghee/ butter
Salt for seasoning
Coriander leaves for garnishing.

Instructions:
1. For making Murg Badami, first, we soak poppy seeds and almond in lukewarm water.
2. Pat dry the chicken pieces with a kitchen towel and add yogurt, red chili powder, turmeric powder, cumin and coriander powder, and salt. Mix them very well. Cover and keep aside. Minumum 30 minutes of marination is needed before cooking.
3. Heat 2 tbsp ghee adds sliced onion, fry it until light brown. Take out and make a fine paste.
4. In a blender add almond and poppy seeds, and make a smooth paste. Add water as needed.
5. In the same ghee add more ghee and add dry red chili and bay leaves. Add whole garam masala. Let it roast a bit then add ginger garlic paste. Fry a bit.
6. Add marinated chicken and stir it. Cover and cook for 10 minutes.
7. After 10 minutes add onion paste and almond poppy seeds paste, mix well. Add 1 cup of lukewarm water and cook until chicken is fully cooked. 
8. Add garam masala powder and check the seasoning, if needed add salt. Garnish with Coriander leaves. Serve hot with rice items or flatbread.