Badami Chicken is one of the rich delicacies from the Mughlaicuisine. A delicious dish fit for a king. It is predominant in the Northern part of India and is characterized by its unique cooking styles and methods. Mughlaifood is loaded with delicious nuts and driedfruits like the dates, apricots, sultanas etc.
Their sauces are creamy and buttery. Mughlaicuisineis definitely a feast for all of one’s senses. Recipes from the Mughlai cuisine are rich in taste and ingredients. To name few of the popular dishes includes the TandooriChicken, Biryanis, Naans, Chicken Tikka masala and Kebabs. They are some the most authentic dishes prepared in traditional way.
Badami Murgh (ChickenwithAlmonds) is an Indian dish that uses both finely ground and slivered almonds. A creamy almond soup made with finely ground almonds is also part of Indiancuisine. Dried fruits and nuts such as almonds are sprinkled on top of vegetables such as squash and ground almonds are often used in curries.
Almonds are a native to the Mediterranean climate region of the MiddleEast, eastward as far as the Indus. In ancient times it was spread along the shores of the Mediterranean into northern Africa and southern Europe and more recently transported to other parts of the world, notably California, UnitedStates. Almond is often eaten on its own, raw or toasted, it is also a component of various dishes.
Almonds are available in many forms, such as whole, sliced, slivered, and as almond butter, almond milk and almond oil. These variations can be used in both sweet and savory dishes. Almonds add crunch and nutrition to both savory dishes and desserts.
They are a good source of VitaminE and protein. Almonds figure prominently in Turkish and Indian cuisines and are also used in American baking and cooking. There are many different types of delicious dishes made with almonds including main dishes and sweet treats.
The Badami Chicken is combination of Chicken with few potato cubes, almond and coconut paste and other spices. To prepare the Badamichicken, Take a potato peel and cut into cubes keep a side soaked in water.This helps to retain the freshness and color of the potato.
Cut the chicken in the same size as potato. In a blender, blend almonds and coconut into a paste. Take a pan add oil, garamamasalas, zeera, crushed almonds, chopped onion, salt and mix well. Add ginger garlic paste, almond and coconut paste, cook this mixture well till the oil oozes out from the almond and coconut paste mixture. This gives a nice aroma and flavor to the dish.
Once masala is cooked, add coriander powder, green chillies, curd, potato, water, pepper, mint, coriander leaves, chicken mix well and close it with a lid and cook in a very slow flame till the chicken and potato are tender. Finely add chopped coriander and lime juice and serve.
Serve with hot buttery naans and saffron or shahipulao. The mixed sweet, crunchy and nuttyflavor that release from the coconut and almond is rich in taste and the aroma of the dish is appetizing. In Pakistan and India, Almonds are the base ingredients to many pasanda style curries.
The nut’s soft texture, mild flavor and light coloring make an efficient analog for the dish. Almonds are a rich source of vitaminE. In Ayurveda, an ancient system of health care that is native to the Indian subcontinent, almond is considered a nutritive for the brain and nervous system. It is said to induce high intellectual level and longevity.
Summary: almond chicken , Chicken cooked with almond paste
almond - 10 - number
almonds - 12 -number
chicken - 1 - lbs
coconut - 1 - cup
coriander leaves -1 - cup
coriander powder -1-tsp
curd - 1-cup
ginger garlic paste - 1 - tsp
graama masala - 2 - number
green chillies - 5 - number
lime juice -1 - number
mint leaves - 1 - cup
oil - 0 - as need
onion - 1 - number
pepper - 1 - tsp
potato - 1 - number
salt - 0 - as per taste
zeera - 1 - tsp
Take potato peel and cut into cubes keep a side in water.Cut the chicken in the same size as potato.In a blender blend almond and coconut into a paste. Take a pan add oil,garama masalas, zeera,crushed almonds,chopped onion,salt,mix well add ginger garlic paste,almona and coconut paste,cook this mixture. Once masala is cooked,add coriander powder,green chillies,curd,potato, water, pepper,mint,coriander leaves,chicken mix well and close it with a lid and cook in a very slow flame till the chicken and potato are tender. Finely add chopped coriander and lime juice and serve.
Cooking time (duration): 25
Number of servings (yield): 4
Meal type: lunch
My rating: 5 stars: ★★★★★ 1 review(s)
Several recipes tell you to toast almonds before using them which intensifies their flavour and gives more colour and crunch. For the freshest flavour, grind your own almonds as you need them because they become stale quickly. A must try Mughlai delicacy to be served for one and all and feel like a king.