I watched this recipe in one of the YouTube videos and I was very impressed with this recipe.  I decided to cook Badami Murg Pasanda with my own twist.  This dish turned out to be Shahi dish and absolutely delicious.  Try cooking Badami Murg Pasanda.  Here’s the recipe with my twist.

Recipe:

Ingredients:

  • Badam (Almonds) – 250 gms.  Soaked in water for 6 hours.  
  • Chicken – 1 kg.  Clean it properly with water.  Remove the water.
  • Curd or Yoghurt – 2 cups.  Whipped.
  • Jeera (Cummin) powder – 1 tbs.
  • Dhaniya (Coriander) powder – 2 tbs.
  • Hot Red Chilli powder – 2 tbs.
  • Salt to taste.
  • Khas Khas (Poppy Seeds) – 2 tbs.
  • Methi (Fenugreek) seeds – 1 tsp.
  • Garlic – 10 cloves. Roughly chopped.
  • Ginger – 2 inch size. Roughly chopped.
  • Fresh Tumeric – 2 to 3 inch size.  Roughly chopped.  This dish is on Yellowish side on colour so more than normal Tumeric is used.
  • Fresh Coconut – Half of Large Coconut.  Roughly chopped.
  • Green Cardamom – 4 piece.
  • Black Cardamom – 1 piece.
  • Dal Chini (Cinamon) stick – 2 inch size.
  • Black Pepper seeds – 4 tbs.
  • Coriander Seeds – 4 tbs.
  • Tej Patta (Bay Leaves) – 3 medium size leaves.
  • Lawang (Cloves) – 4 pieces.
  • Star Anise –  One large.
  • Javitri (Mace) – One large petal.
  • Onion – 3 large size. Sliced.
  • Fresh Cream – Half Cup.
  • Cooking Oil – 3 tbs.
  • Jeera seeds – 1 tbs.

Method:

  • Take a Mixer Grinder. Add Ginger, Garlic and Fresh Coconut pieces into the Grinder.  Grind them into a fine paste.  Add little water if required.
  • Add Fresh chopped Tumeric into the Grinder jar along with ginger/garlic/coconut paste.  Grind them again into a fine paste.  Add little water if required.
  • In the same Grinder (having girinded paste), add 2 tbs of black pepper seeds, javitri, dal chini, tej patta, star anise, lawang, black cardamom, green cardamom, methi seeds, khas khas, jeera powder, dhaniya powder, salt to taste, hot red chilli powder, and grind all of these ingredients into a fine paste.  Add little water if required.
  • Remove all the above finely grinded paste from grinder and transfer it into a bowl. Keep it aside.  Finely Grinded Masala paste is ready.
  • Peel off the skin of soaked Badam.  In the same grinder take soaked badam without skin and grind it into a fine paste.  Add little water if required.  Keep it aside.
  • Take a large mixing bowl to marinate the Chicken.  Add Chicken, HALF of the Finely Grinded Masala Paste, HALF of the Curd in the bowl and mix them well using your fingers/palm. Rub the masalas on the chicken and properly coat the chicken with masalas and curd.  Keep the marinated chicken in fridge for 4 to 6 hours.
  • Take a large Kadai or Deep Pan.  Heat it up.  Add Coriander Seeds and remaining half of the 2 tbs Black Pepper seeds.  Dry roast them on medium flame.  Remove it into a Mortar and Pestle.  Crush them into coarse powder.  Remove this crused coriander/pepper coarse powder from mortar and pestle and transfer it into a small bottle or utensil.  Cover it.  Keep it aside.
  • In the same large Kadai, add cooking oil and heat it up.  Add Jeera seeds into the hot oil and allow it to crackle.
  • Add sliced onions into the hot oil.  Fry the onions until it turns golden brown in colour.
  • Add remaining HALF of the Finely Grinded Masala Paste into the Kadai.  Mix them well.  Fry the masala paste for 5 to 8 minutes until cooked properly.  Add little water to avoid masalas from sticking at the bottom of kadai or burning.  
  • Add marinated chicken into the kadai.  Mix them well.  Cook the marinated chicken on high flame until the water is dried up and chicken is half cooked.  Keep stiring the chicken to avoid them from burning or sticking at the bottom of kadai.
  • Add remaining HALF of the Curd into the kadai.  Mix them well.  Cook it on medium flame with lid covered on the kadai for 8 to 10 minutes.  Stir it well.
  • Add finely grinded Badam Paste into the kadai.  Mix it well.  Cook it for another 4 to 5 minutes on slow flame with lid covered on the kadai.
  • Add little water to make the gravy into a thick consistency. Mix it well.  Cover the kadai with a lid.  Cook it on slow flame for another 3 to 4 minutes.
  • Add Fresh Cream into the Kadai.  Mix it well and cover the kadai with lid.  Cook it on slow flame for another 5 minutes.
  • Taste for salt.  Add salt if needed and mix it well.
  • Add 3/4th of coarsly crushed coriander and black pepper powder into the kadai.  Mix them well.  Turn off the flame.  Cover the kadai with a lid for ten minutes.
  • Badami Murg Pasanda ia ready.
  • Garnish Badami Murg Pasanda with coarsly crushed Coriander and Black Pepper powder and Fresh Cream. Serve hot.
  • Badami Murg Pasanda goes well with Lachha Paratha, Butter Tandoori Roti or Naan.
  • Happy Eating.