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:

Chicken “Badami Murgh”

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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

Ingredients

  

• 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

Instructions

 

• 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

Notes

Decorate with the roasted almonds

Keyword Badami Murgh