Badami Murgh

Badami  Murgh

Ingredients

Chicken bonless 400 grams
Almonds blanched Peeled1/2 cup
Fried badam paste 2 spoon
Red chilli powder 1 teaspoon
Roasted cumin powder 1/2 teaspoon
Chicken masala  powder a pinch
Salt to taste
Chicken stock cubes 4 cups
Green cardamoms 1/2 spoon
Oil 1 tablespoon
Brown onion paste 1/2 cup
Garlic paste 1 tablespoon
Ginger tbsp paste 1 tablespoon
Green chillies chopped 4
Tomato puree 2 tablespoons
Cream 2 tablespoons

Method


Grind almonds to a paste,  fried badam paste keeping a few aside for garnishing. Combine chicken cubes,  red chilli powder, cumin powder, chicken masala powder and salt. Mix thoroughly.

Bring chicken stock to a boil, crush green cardamoms . Heat oil and ghee, bay leaf, cloves, pepper corns , dalchini add brown onion paste, haldi pd red chilli pd and cook till oil begins to separate. Add ginger-garlic paste, green chillies and cook for a minute. Add almond paste and cook for a minute.
Add tomato puree and bring to a boil. Lower the heat. Add fresh cream, stirring continuously. Add chicken and bring to a boil. Adjust salt.
Serve hot garnished with red chilly,  whole blanched almonds or pd.
Serve hot with naan, garlic parantha, rice.