Recipe for Badaam / Almond Chicken


  • Marinate:
  • 2 full cups chicken (~2lb)
  • 2 tsp chili powder
  • 2 tbsp ginger garlic paste
  • 1/8 tsp turmeric
  • 2 green chilies, sliced
  • salt to taste
  • Lightly roast in oil and grind:
  • 5 cardamoms
  • 2 in cinnamon (uncoiled)
  • 1 bay leaf
  • 5 cloves
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 tbsp dry coconut
  • 1/2 cup almonds
  • Saute in oil & Grind to paste
  • 1 cup onions, chopped
  • 1 large tomato (or 2 cups, chopped)
  • Other:
  • 2 tbsp oil
  • 1/4 cup onions
  • cilantro/coriander for garnish

Cooking Directions

Marinate the chicken with chili powder, green chili, salt, turmeric and ginger garlic paste. Let it sit for 10 –15 minutes till you prepare the masala.

Roast the dry ingredients and spices and grind them to a fine powder.

In a pan heat oil and sauté the onions till light brown. The add the tomatoes and sauté for few minutes.

Combine the dry masala(step 2) and the onions & tomatoes in a blender and grind to a fine paste using some water.

Heat oil in a deep vessel. Add the 1/4 cup chopped onions and sauté.

Add the marinated chicken and roast for couple of minutes. Add water and bring it to boil.

Then add the masala paste (step 4) and let it simmer over low heat. Add salt and/or water according to consistency required.

Let it cook for 15 – 20 minutes. Garnish with chopped cilantro.

Serve with nan/chapati or with rice.

Badaam / Almond Chicken Photos

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