This Creamy Badami Chicken Curry Is Better Than Your Favorite Takeout
Experience the ultimate winter comfort food with this Creamy Badami Chicken. A rich, almond-based curry that’s perfect for a cozy date night at home.
Tired of the same old takeout? This Creamy Badami Chicken is the ultimate winter comfort food you need right now.
It is 6pm. You want something luxurious. This dish brings restaurant-quality vibes straight to your kitchen. You will love this rich, nutty masterpiece.
Why This Recipe Is a Winner
This recipe is a total game-changer for curry lovers. It is much more budget-friendly than dining out. The almond base creates a velvety texture that feels incredibly high-end.
It is perfect for a cozy winter date night. Your kitchen will smell like an aromatic dream. You get maximum flavor with surprisingly simple steps.
How It Comes Together
You start by making a quick almond paste. Then, you sear the chicken to lock in juices. The magic happens during the slow simmer. Even beginners can master this impressive dinner easily.
Ingredients You’ll Need
Most of these are likely already in your pantry or fridge.
- 800g chicken thighs, cut into bite-sized pieces
- 1/2 cup blanched almonds, ground into a smooth paste
- 1 cup plain yogurt, whisked until smooth
- 2 large onions, finely sliced and fried until golden
- 1 tablespoon ginger-garlic paste
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 4 whole green cardamom pods
- 1 inch cinnamon stick
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1/4 cup heavy cream
- Fresh cilantro leaves for garnish
Step-by-Step Directions
- Soak almonds in warm water for 30 minutes. Peel skins and grind with 2 tablespoons of water.
- Heat ghee in a heavy pot over medium heat. Fry onions until golden and crispy. Set them aside.
- Add cumin, cardamom, and cinnamon to the ghee. Sauté for 30 seconds.
- Add ginger-garlic paste and sauté until fragrant.
- Add chicken pieces to the pot. Sear until they turn opaque and light brown.
- Lower heat and stir in turmeric, chili powder, and coriander.
- Add yogurt and almond paste. Stir constantly so the yogurt does not curdle.
- Add salt and 1/2 cup water. Cover and simmer for 20-25 minutes.
- Stir in garam masala and heavy cream. Simmer for 2 more minutes.
- Garnish with fried onions and fresh cilantro.
Best Ways to Enjoy It
Serve this warm over fluffy basmati rice. It is also incredible with buttery naan bread. Add a side of roasted cauliflower for a full meal. This is the ultimate soul-warming experience.
How to Store Leftovers
Store leftovers in an airtight container in the fridge. It stays fresh for up to 3 days. The flavors actually get better overnight. Reheat it gently on the stove. Lunch is sorted for tomorrow!
Tips for Best Results
- Do not rush the onions.
- Golden brown onions provide the best flavor.
- Whisk your yogurt well before adding it.
- Use full-fat yogurt for the creamiest sauce.
- Stir constantly when adding the almond paste.
- Bone-in chicken also works for extra depth.
- Adjust chili powder to your heat preference.
Ways to Switch It Up
- Swap almonds for cashews for a different nuttiness.
- Add a handful of spinach at the end.
- Use paneer instead of chicken for vegetarians.
- Add a pinch of saffron for extra luxury.
FAQs
What does Badami mean?
Badami refers to almonds in Hindi. This curry uses ground almonds for its base.
Can I use chicken breast?
Yes, but chicken thighs stay much juicier. Be careful not to overcook the breast meat.
You deserve a meal this good tonight. Go make it happen!
— Jasmine
Ingredients
Method
- Soak almonds in warm water for 30 minutes, peel skins, and grind with 2 tablespoons of water to form a smooth paste.
- Heat ghee in a heavy-bottomed pot over medium heat. Fry sliced onions until golden brown and crispy; remove and set aside.
- Add cumin seeds, cardamom pods, and the cinnamon stick to the remaining ghee and sauté for 30 seconds.
- Add ginger-garlic paste and sauté until the raw aroma dissipates.
- Add chicken pieces to the pot and sear until they turn opaque and light brown on the edges.
- Lower the heat and stir in the turmeric, red chili powder, and coriander powder.
- Add the whisked yogurt and almond paste, stirring constantly to prevent the yogurt from curdling.
- Add salt and 1/2 cup of water. Cover and simmer on low heat for 20-25 minutes or until the chicken is fully cooked.
- Stir in the garam masala and heavy cream, simmering for an additional 2 minutes.
- Garnish with the reserved fried onions and fresh cilantro before serving.
