Pollo Badami Murgh

Chicken Badami Murgh

Here’s a recipe for a curry dish with yogurt and almond sticks

It turns out wonderfully creamy and goes well with rice or naan bread – anything you can use to put the sauce on. The almond sticks also make it crunchy.

As with any curry dish, there are quite a few different recipes for this one. I chose an option with a rather mild curry.

Besides, I used a ready-made curry mix and not many individual spices.

Instead of chicken cutlets you can also use larger pieces of chicken. The cooking time is then a bit longer.

Here is the recipe for 4 people:

Badami Murgh

Chicken “Badami Murgh”

Prep Time 15 mins
Cook Time 40 mins
Resting Time 30 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine Indian
Servings 4 people


  • 600 g chicken
  • 2 Tbsp lemon or lime juice
  • 3 Tbsp almond sticks
  • 2 Tbsp oil
  • 3 medium onions peeled and finely chopped
  • 2 cloves of garlic pressed
  • 1 Tbsp ginger grated
  • 2 Tbsp curry mixture of your choice
  • Ev. chili to taste
  • 2 large tomatoes
  • 50 g ground almonds
  • ½ dl water
  • salt to taste
  • 150 g natural yogurt unsweetened


  • Mix chicken pieces with 1 tbsp lemon or lime juice and let stand for 30 min.
  • Dry roast almond sticks in a frying pan until brown and fragrant. Then set aside.
  • Heat oil in a frying pan. Sauté onions, garlic and ginger in hot oil until translucent.
  • Reduce heat and add curry mixture
  • Add chicken pieces and fry (about 5 minutes)
  • Add tomatoes and ground almonds (add chili if desired).
  • Add water and salt and simmer covered for about 30 minutes.
  • Add yogurt and 1 tablespoon lemon juice and mix well again
  • Decorate with the roasted almonds


Decorate with the roasted almonds
Keyword Badami Murgh

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