Almond (Badam) Chicken Curry
Recipe Summary
- This recipe guides you through making a rich and flavorful Almond (Badam) Chicken Curry. It involves marinating chicken, preparing a fresh almond-ginger-garlic paste, and cooking it in a creamy, aromatic gravy with traditional Indian spices and herbs. The result is a tender chicken dish with a luxurious texture and deep flavors.
All Ingredients - For Almond Paste
- Almonds (Badam) 1/2 cup
- Green chilies 2-3
- Ginger 1 inch piece
- Garlic cloves 4-6
All Ingredients - For Chicken Marinade
- Chicken pieces 1 kg
- Salt 1 tsp
- Turmeric powder 1/2 tsp
- Pepper powder 1/2 tsp
- Ginger Garlic paste 1/2 tsp
- Vinegar or Lime/Lemon juice 1-2 tsp
- Chili powder 1/2 tsp
All Ingredients - For Curry
- Oil 1 Tbsp
- Unsalted Butter or Ghee 2-3 Tbsp
- Tej Patta (Bay leaves) 2
- Fennel seeds 1/4 tsp
- Jeera (Cumin seeds) 1/2 tsp
- Onion 1, finely chopped
- Salt pinch
- Kashmiri Chili powder 2 tsp
- Garam masala powder 1/2 tsp
- Coriander powder 1/2 tsp
- Yogurt (Curd) 1/2 cup
- Honey 2-3 tsp
- Kasoori Methi (dried Fenugreek leaves) 2 tsp
- Mint (Pudina) leaves 1/4 cup, chopped
- Coriander leaves 1/4 cup, chopped
- Water 1/2 cup
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Honey?
- Maple syrup (1:1)
- 1 1/4 cup sugar + 1/4 cup water (per 1 cup honey)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Almonds
Wash and soak 1 or 2 fistfuls of almonds (Badam) in hot water for to soften them.
Step 2: Make Almond Paste
To the soaked almonds, add 2-3 green chilies, a small piece of ginger, and 4-6 garlic cloves. Grind these ingredients into a fine paste and set aside.
Step 3: Marinate Chicken
the chicken pieces with salt (as per taste), 1/2 tsp turmeric powder, 1/2 tsp pepper powder, 1/2 tsp ginger garlic paste, 1-2 tsp vinegar or lime/lemon juice, and 1/2 tsp chili powder. Mix well and let it for or more.
Step 4: Sauté Whole Spices
In a pan, heat 1 tablespoon of oil and 2-3 tablespoons of unsalted butter or ghee. Add 2 Tej Patta (bay leaves), 1/4 tsp fennel seeds, and 1/2 tsp Jeera (cumin seeds). Mix and let them sizzle for a few seconds.
Step 5: Fry Onions
Add 1 finely chopped onion and a pinch of salt to the pan. Fry for until the onions turn translucent.
Step 6: Cook Almond Paste
Add the ground almond paste (prepared earlier) to the pan. Mix it well with the onions and fry for , stirring occasionally, until the paste is cooked and aromatic.
Step 7: Add Powdered Spices
Stir in 2 tsp Kashmiri Chili powder (adjust as needed), 1/2 tsp Garam masala powder, and 1/2 tsp Coriander powder. Mix thoroughly until all spices are well combined with the paste.
Step 8: Cook Chicken
Add the chicken pieces to the pan. Mix them with the spice paste and fry for until the chicken pieces are lightly and coated.
Step 9: Add Yogurt and Herbs
Add 1/2 cup yogurt (curd), 2-3 tsp honey (adjust as needed), 2 tsp Kasoori Methi (dried fenugreek leaves), chopped mint (Pudina) leaves, and chopped coriander leaves. Mix everything together until the chicken is well coated with the creamy mixture.
Step 10: Simmer the Curry
Add about 1/2 cup of water as needed to achieve your desired gravy consistency and mix. Cover the pan and cook for , or until the chicken is fully cooked and tender. Stir often to prevent sticking.
Step 11: Serve
Once the chicken is cooked and the gravy has thickened to your liking, remove the lid and give it a final stir. Your Almond (Badam) Chicken Curry is ready to be served hot.
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