Badami Murgh

This royal chicken curry originated during Mughal era in India, is one of the exquisite non-veg dishes prepared by the royal chefs for Nawbabs. Badami Murgh may sound luxurious but it actually pretty easy to make, a simple chicken curry with the addition of a few extra elements.

The flavor of this curry comes from exotic spices and lightly roasted ground almonds give lovely color and silky texture to the dish. Onion, ginger, garlic, tomato and spices are nicely browned to perfection before chicken pieces are added in. Chicken releases its own juice while slowly sauteing over gentle heat for a while. As the water evaporates, milk and nut paste are slowly incorporated with the chicken mixture. Finally it is simmered adding enough hot water resulting a succulent chicken curry in a fragrant silky gravy. 

This recipe is bit healthier version with all the deliciousness but half the calories. I use half n half, low fat yogurt and a little butter. Here is my take on.

Ingredients~

1 whole chicken, excess fat removed, cut in small pieces(3lb. bone-in and skinless) or leg and thigh pieces
1/3 cup strained low fat yogurt
1/2 cup half n half milk
1/4 tsp sugar
1 + 1/2 cup julienne onion 
1 cup chopped tomato
1 tbsp. garlic paste
2 tbsp. ginger paste
A fistful roasted ground almond
4 fresh Thai chili
1/4 tsp turmeric powder
1/4 tsp hot chili powder 
1/4 tsp paprika
1/4 tsp. coriander powder
1/4 ground cumin powder
1 tsp. salt or to taste 
1/8 tsp sugar
2-  2"flat cinnamon stick
1 bay leaf
4 whole green cardamom
2 cloves
1/4 piece nutmeg
1/2 piece mace
5 tbsp. oil
1 tbsp ghee
1 tbsp sliced almonds
2 1/2 cups hot water

Method~
Wash chicken pieces, drain excess water and pat dray with paper towel. Marinate chicken pieces with strained yogurt, little salt  and turmeric for at least one hour. Soak roasted almonds in 1/2 cup warm water for 10-15 minutes and grind to a fine paste.

Heat oil in a large heavy bottomed pan on medium heat. Fry 1/2 cup onion till golden brown. Drain and set aside. In the same oil add remaining 1 cup onion, along with the bay leaf and a cinnamon stick for 5- 6 minutes. Add in ginger-garlic paste, tomato paste, chopped tomato, chili powder and ground cumin-coriander. Keep sauteing until raw flavor goes away. Take out the bay leaf and cinnamon stick. Using a hand blender just pulse onion mixture for a couple of times. It doesn't have to a smooth consistency. 

Return onion mixture in the pan. Add the marinated chicken pieces. Stir fry until well coated with the spice mixture. As chicken releases lots of its fluid, keep sauteing over gentle heat until the water evaporates for about 8-10 minutes. Then slowly combine half n half and almond paste. Add hot water, fresh chilies, salt, sugar, turmeric and paprika. Cover and let it simmer for 15 minutes or until cooked through. Let gravy thicken to the desired consistency. Taste and adjust seasonings. Grind together cinnamon stick, whole green cardamom, cloves, nutmeg and mace. Finally add ghee and freshly ground spice over gravy and give it a good stir. 

Transfer to a nice bowl/platter and garnish with fried onions and sliced almond. This is a delicious recipe with a velvety textured gravy and beautiful color. Serve with plain Basmati rice, polau or flat breads and salad.

Happy Cooking!