Badam Chicken | Delicious Indian Main Course | Chicken In Almond Gravy | Recipe by Smita in Marathi

  • 7 years ago
Learn how to make authentic Badam Chicken recipe from our chef Smita Deo on Ruchkar Mejwani. Badami Chicken is an easy to make Indian main course where tender chicken pieces are marinated in yogurt & spices. Then cooked in rich almond and onion gravy. The curry tastes best with paratha.


For the Chicken:
3 onions sliced
1 cup of almond paste
5 tbsp ghee
2” cinnamon
7 green cardamoms
4 cloves
1 piece mace
3 bay leaves
3 tsp garlic paste
1 tsp ginger paste
1 kg chicken
Salt to taste
3 tbsp rose water infused with 6 strands of saffron
1 tsp yellow chilli powder / yellow chilli powder

For the Cream:
1 cup yogurt
1 tsp yellow chilli powder / red chilli powder
½ tsp pepper powder
1 tsp coriander seed powder
1 tsp cumin seed powder
1 tsp red chilli powder
½ tsp turmeric powder

For the Garam Masala:
¼ tsp clove powder
½ tsp green cardamom powder
½ tsp rose petal powder
¼ tsp nutmeg powder
¼ tsp black cardamom powder
½ tsp fennel powder
¼ tsp cinnamon powder
¼ tsp mace powder

For the gravy:
3 medium onions sliced
1 cup of cream


- For the cream, take the yogurt, yellow chilli powder, black pepper powder, coriander seeds powder, cumin seed powder, chilli powder, turmeric powder and mix well.
- For the garam masala take a bowl and mix all the spices together
- For the paste, fry the onions till golden remove from the oil, mix the cream with the onions and blend to a fine paste
- Heat ghee and add the cinnamon, green cardamom, cloves, mace, bay leaves and fry for a few seconds
- Add the ginger and garlic paste fry it till golden, then add the sliced onions and fry till translucent and then add the chicken and salt and sauté for a few minutes
- Once the chicken has seared add the yogurt cream and almond paste and sauté for a few minutes
- Add water and cover and cook. Once it has cooked add the garam masala and the rose water infused saffron
- Add the onion cream paste and cover and cook till done and serve with hot crisp parathas.