Recipe for Murgh Badami Qorma


  • Boned chicken thighs, 3 pounds,
  • Chicken stock 1 cup,
  • Heavy cream 1/2 cup,
  • Onions, finely chopped 2,
  • Greek yogurt 1 cup,
  • Ground almonds 4 tablespoons,
  • Ginger, peeled 1 (1-inch) piece,
  • Garlic, peeled 4 cloves,
  • Ground cumin 2 teaspoons,
  • Ground coriander 1 teaspoon,
  • Dried chili flakes 1/2 teaspoon,
  • Cinnamon stick, broken in half 1,
  • Cloves 4,
  • Water 1/2 cup,
  • Cardamom pods, bruised 5,
  • Sugar 1 tablespoon,
  • Bay leaves 2,
  • Salt 1 teaspoon,
  • Vegetable oil 1/4 cup,
  • Garam masala 1 teaspoon,
  • Sultanas (golden raisins) 1/2 cup,
  • Flaked almonds, toasted, to garnish 3/4 cup

Cooking Directions

Take the garlic, ginger, coriander, cumin and chili and make the paste of it.

Add almonds and water and again blend them well. Now heat the oil in the pan and add fry chicken in it.

Add spices and onions in oil and cook on the medium heat until light brown. Pour the paste and cook it again for few minutes.

Add yogurt with stirring followed by cream and sultanas. Put the browned chicken and sprinkle salt, sugar and garam masala. Cover and cook it for 15-20 minutes on the medium heat.

Before serving just sprinkle the toasted flaked almonds.

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