1 medium Chicken
2 nos. Sliced onions
15-18 nos. Almonds
2 tsp Poppy seeds
1 tblsp Ginger-garlic paste
2 small sticks Cinnamon
8 nos. Black peppercorns
4 nos. Cloves
4 nos. Cardamoms (green)
2 nos. Bay leaves
1/4 cup Curds
2 tblsp Fresh cream
2 tsp Chilli powder
1/2 tsp Turmeric powder
3 tblsp Ghee
How to make murg badami:
Chop the chicken into 8-10 pieces. Blanch and slice the almonds.
Soak the poppy seeds in hot water for 35 minutes and grind to a fine paste with the cashewnuts.
Grind the cinnamon, pepper, cloves, cardamoms and bayleaves to a fine powder
Marinate the chicken pieces with the ginger-garlic paste and turmeric powder for 35 minutes.
Heat ghee and fry the sliced onions till they are crisp.
Add the chicken pieces, salt and garam masala powder.
Saute till ghee leaves the sides of the pan.
Add the beaten curds and saute for 3-4 minutes on a medium flame.
Add 2 cups water and cook till chicken is nearly done.
Add the cashewnut-poppy paste and beaten cream. Simmer till the chicken is tender.
Top with chopped almonds and serve hot.