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A bowl of rich, creamy Badami chicken curry garnished with golden fried onions and fresh cilantro.

Badami Chicken Curry

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 800 g 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 ghe e
  • 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

Method
 

  1. Soak almonds in warm water for 30 minutes, peel skins, and grind with 2 tablespoons of water to form a smooth paste.
  2. Heat ghee in a heavy-bottomed pot over medium heat. Fry sliced onions until golden brown and crispy; remove and set aside.
  3. Add cumin seeds, cardamom pods, and the cinnamon stick to the remaining ghee and sauté for 30 seconds.
  4. Add ginger-garlic paste and sauté until the raw aroma dissipates.
  5. Add chicken pieces to the pot and sear until they turn opaque and light brown on the edges.
  6. Lower the heat and stir in the turmeric, red chili powder, and coriander powder.
  7. Add the whisked yogurt and almond paste, stirring constantly to prevent the yogurt from curdling.
  8. 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.
  9. Stir in the garam masala and heavy cream, simmering for an additional 2 minutes.
  10. Garnish with the reserved fried onions and fresh cilantro before serving.