Badami Chicken is a simple and quick chicken curry in almond sauce that is a perfect dish to make and serve with chapathis or rice!
- 1 kg chicken cleaned and cut into medium sized pieces (use boneless chicken if you wish)
- 2 cups finely chopped onions approx 2 medium-big ones
- 1 cup finely chopped tomatoes approx 1 large
- 1/2 cup thick curds/yogurt whisked
- 4 cardamoms slightly bruised
- 2 inch stick of cinnamon or cassia bark
- 4 cloves
- oil for shallow frying
- salt to taste
- 20 almonds or cashew nuts
- 1-1/2 inches ginger
- 2 fat cloves of garlic
- 3 teaspoons plain red chilli powder adjust to taste * see notes
- 1/2 teaspoon turmeric powder
Marinate the cleaned and cut chicken lightly with salt and keep aside.
Grind all the ingredients mentioned under 'To be ground' to a fine paste. Tip: Use the smallest jar/dry grinding jar of your mixie to powder the almonds first and then add the rest of the ingredients and a little water to make a smooth paste. Reserve the masala water from the mixie (about 1/2 cup)
In a heavy, wide based pan or kadhai heat the oil (on a medium heat) and toss in the whole spices - cardamoms, cinnamon/cassia bark and cloves.
Add the onions and fry on a medium low heat for a good 5-7 minutes or till they turn translucent/pale and slightly golden. Don't be in a hurry - this step is important to make a good, thick gravy.
When the onions have fried add the ground masala paste and the chicken pieces and saute on a medium heat for about 4-5 minutes. Do not add any water. The chicken will release its own juices and help cook it. You can cover the pan and check every now & then to ensure that the masala doesn't get burnt.
Add the tomatoes, mix well and allow to cook until the tomatoes turn mushy and the water has almost dried up.
Now add the salt - if you have previously marinated the chicken with salt, skip this step or adjust to taste. Add the whisked yogurt and mix to incorporate. Cover the pan and cook the chicken till it is done and the sauce/gravy has thickened up.
Remove from heat, garnish with chopped coriander (optional) and serve with rice or rotis/chapathis/naan/phulka/dosa
Use Kashmiri chilli powder for its great colour but lower spice quotient