Badami Chicken Recipe

Ingredients For Badami Chicken Recipe
Chicken, cut into small pieces	1 kg
Clarified butter (ghee)	5-6 table spoons
Almonds (badam) soaked	1 cup
Onions (payaz), finely chopped	2 cups
Garlic (lahsan) chopped	3 table spoons
Ginger (adrakh) chopped	3 table spoons
Green chillies (hari mirch)	4-5 table spoons
Nutmeg (jaiphal), grated	¼ tea spoon
Coriander leaves (hara dhaniya) , chopped	½ cup
Coconut milk (nariyel ka doodh)	¼ cup
Salt (namak)	to taste
For Marination
Red chilli (lal mirch) powder	½ tea spoon
Lemon juice (nimboo ka ras)	2 table spoons
Salt (namak)	to taste
Yogurt (dahi)	2 table spoons
Hot Spices (garam masala)	1 tea spoon
Spices to be crushed
Cloves (laung)	3-4
Green cardamoms (hari elaichi)	3-4
Cinnamon (dalchini)	1” sticks

Method

1. Marinate the chicken with red chilli powder, hot spices, yogurt, lemon juice and salt and leave it aside for a minimum 2 hours.
2. Pound the whole spices (cardamom, cinnamon and cloves) using a pestle and mortar and keep aside.
3. Add clarified butter (ghee) and put chopped onions and fry them till they turn golden.
4. Add in the chopped ginger and garlic and cook for 2 minutes on medium heat until the raw smell goes off.
5. Then add in the marinated chicken without the liquid and cook until all sides are colored and the mixture is dry.
6. While the chicken is cooking, peel the almonds and grind them along with the leftover marinade from chicken and little water.
7. Pour this mixture into the chicken along with, crushed spices and green chillies and stir it for 7-8 minutes.
8. Add 1 cup of water and till you get desired consistency of gravy.
9. Mix ½ cup of coconut milk, grated nutmeg and chopped coriander in a bowl.
10. Now cook it on low heat for about couple of minutes and serve this hot with nan or roti.

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