Badami Murgh ( Almond chicken)

On the occasion of Indian Independence I thought I should make a very special chicken dish.  I lightened up like I try to do with most of my recipes.  I hope you will try this new chicken recipe.  Serve it with Naan or Cumin scented rice.


1lb of chicken (thighs or breast)

Almond milk ( enough to cover the chicken while marinading)

1 Tbsp of turmeric, cumin, coriander,chilli powder

Whole garam masala ( cinnamon sticks, small green cardamom,cloves)

1 medium onion finely chopped

1 tsp of chopped ginger and garlic

A dash of garam masala powder

salt to taste.


Marinade chicken in the first two ingredients overnight.

In a large pot heat a little bit of oil and once warm add the whole garam masala–careful they will pop but that is want you want.

Next add the onion, ginger, garlic and sweat then out with pale and soft.

Add the chicken with all the marinade cook for about 30 mins till the chicken cooks through and the sauce thickens.  If the sauce thicken before the chicken, feel free to add water.  If the sauce starts to stick to the bottom of the pan lower the temperature and a little oil, scrap of the sauce and then add water.

Once the chicken is almost done, season with salt and adjust the spices- you might want to add  more chilli powder, cumin and coriander.

Simmer for another 5-10 min on low heat so that the spices cook into the sauce.

Garnish with a dash of garam masala powder and freshly chopped cilantro.  You could adda some slivered almonds and golden raisins for an extra special touch.

Serve piping hot with warm buttery Naan or Basmati Rice !!!!!


12 thoughts on “Badami Murgh ( Almond chicken)”

  1. These are some good looking recipes. I am going to try some of these. I am posting the recipe for those meatballs tomorrow. I’m too tired tonight. I am also going to post a recipe for Southwest chicken salad.


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