Badami Murgh Korma (Indian Chicken Korma) Recipe| Badami Chicken Korma Recipe | How To Make Murgh Badami
Prep: 5 mins Cook: 35 mins Marinate: 60 mins Total: 1 hr 40 mins Servings: 6
Servings Prep Time
2people 30minutes
Cook Time
60minutes
Servings Prep Time
2people 30minutes
Cook Time
60minutes
Instructions
  1. In a heavy-bottomed pot, heat oil and add the cinnamon stick and onions. Fry the onions until they are soft and reddish-brown. Transfer to a plate to cool down. Once the onions have cooled down, add them to a mixer jar along with the yoghurt, cinnamon stick, and almonds. Blend the ingredients to a smooth paste.
  2. In the same pot, add bay leaves, green and black cardamom, peppercorns, and cloves. Once the spices start to sizzle, add in the chicken and fry for about five minutes.
  3. Add the ginger-garlic paste, red chilli powder, garam masala, coriander powder, and salt. Cook everything together, adding splashes of water if required.
  4. Once the masala thickens and starts to leave oil, add the onion puree, and ¼ cup of water and mix.
  5. Cover the pot with a lid and cook until the chicken is done. Add the kewra water and give the gravy a mix. Serve hot with rice, roti, paratha, or naan. Enjoy!
Recipe Notes

Be careful not to over-brown the onions when frying them. They should be reddish-brown. If you’re looking for a faster way to get things done, you can use pre-fried onions. Almonds are the key ingredient in this dish, so make sure not to skip the almonds. It gives the dish a rich taste and texture. Almonds also add to the creaminess of the korma. The almonds should be soaked for at least four to five hours so that the skins easily peel off. Also, soaking them ensures that the almonds will grind easily. Order our Chicken Curry Cut from our website to cook this scrumptious Badami Chicken Korma recipe. Be sure to take a few pictures for Instagram and tag us using #MadeWithLicious for a chance to win Licious Cash. Enjoy!

Print Recipe
Badami Murgh Korma (Indian Chicken Korma) Recipe| Badami Chicken Korma Recipe | How To Make Murgh Badami
Prep: 5 mins Cook: 35 mins Marinate: 60 mins Total: 1 hr 40 mins Servings: 6
Prep Time 30 minutes
Cook Time 60 minutes
Servings
people
Prep Time 30 minutes
Cook Time 60 minutes
Servings
people
Instructions
  1. In a heavy-bottomed pot, heat oil and add the cinnamon stick and onions. Fry the onions until they are soft and reddish-brown. Transfer to a plate to cool down. Once the onions have cooled down, add them to a mixer jar along with the yoghurt, cinnamon stick, and almonds. Blend the ingredients to a smooth paste.
  2. In the same pot, add bay leaves, green and black cardamom, peppercorns, and cloves. Once the spices start to sizzle, add in the chicken and fry for about five minutes.
  3. Add the ginger-garlic paste, red chilli powder, garam masala, coriander powder, and salt. Cook everything together, adding splashes of water if required.
  4. Once the masala thickens and starts to leave oil, add the onion puree, and ¼ cup of water and mix.
  5. Cover the pot with a lid and cook until the chicken is done. Add the kewra water and give the gravy a mix. Serve hot with rice, roti, paratha, or naan. Enjoy!
Recipe Notes

Be careful not to over-brown the onions when frying them. They should be reddish-brown. If you’re looking for a faster way to get things done, you can use pre-fried onions. Almonds are the key ingredient in this dish, so make sure not to skip the almonds. It gives the dish a rich taste and texture. Almonds also add to the creaminess of the korma. The almonds should be soaked for at least four to five hours so that the skins easily peel off. Also, soaking them ensures that the almonds will grind easily. Order our Chicken Curry Cut from our website to cook this scrumptious Badami Chicken Korma recipe. Be sure to take a few pictures for Instagram and tag us using #MadeWithLicious for a chance to win Licious Cash. Enjoy!