RCI-MT.004.0036.001
Badami Chicken
Badami Chicken
Prep15 min
Cook15 min
Total30 min
Servings4
Difficultyadvanced
Ingredients
- Chicken1 Wholecut into small pieces - 1
- yoghurt - 1 cup1 unit
- onions1 unitchopped - 6
- ginger - 11 unit
- garlic pods - 101 unit
- - 61 Cloves
- cinnamon - 21 unit
- 1 unit
- cashew nuts - 101 unit
- almonds - 101 unit
- coconut milk - 1 cup1 unit
- oil - 1/2 cup1 unit
- 1 unit
- turmeric powder (haldi) - 1/2 teaspoon1 unit
- chilli powder to taste1 unit
Method
1
Grind the ginger, garlic, and 6 cashew nuts and 6 almonds together with 2 tablespoons of yoghurt to form a fine paste.
2
Marinate the chicken pieces with the paste, remaining yoghurt, turmeric powder, chilli powder, and salt for at least 30 minutes.
3
Heat the oil in a heavy-bottomed pan and add the cinnamon sticks and cardamom pods, allowing them to release their aromatics for 1 minute.
1 minutes
4
Add the chopped onions and cook until they turn light golden and translucent, stirring occasionally for 8-10 minutes.
9 minutes
5
Pour the marinated chicken with all the yoghurt marinade into the pan and stir well to combine with the onions and spices.
6
Cook on high heat for 10 minutes, stirring occasionally until the chicken begins to brown and the marinade reduces slightly.
10 minutes
7
Lower the heat to medium-low and pour in the coconut milk, stirring gently to combine evenly throughout the chicken.
8
Coarsely crush the remaining 4 cashew nuts and 4 almonds, then add them to the curry along with extra salt if needed.
9
Simmer the curry gently for 25-30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened slightly and coats the back of a spoon.
28 minutes
10
Taste and adjust seasoning with salt and chilli powder as needed, then transfer to a serving dish.