Name: Almond (Badam) Chicken Curry
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1/2 cup Almonds (Badam); 2-3 Green chilies; 1 inch piece Ginger; 4-6 Garlic cloves; 1 kg Chicken pieces; 1 tsp Salt; 1/2 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 Tbsp Oil; 2-3 Tbsp Unsalted Butter or Ghee; 2 Tej Patta (Bay leaves); 1/4 tsp Fennel seeds; 1/2 tsp Jeera (Cumin seeds); 1, finely chopped Onion; pinch Salt; 2 tsp Kashmiri Chili powder; 1/2 tsp Garam masala powder; 1/2 tsp Coriander powder; 1/2 cup Yogurt (Curd); 2-3 tsp Honey; 2 tsp Kasoori Methi (dried Fenugreek leaves); 1/4 cup, chopped Mint (Pudina) leaves; 1/4 cup, chopped Coriander leaves; 1/2 cup Water

Ready in

75 mins

Cuisine

Indian · North Indian

Prep Time

30 min

Cook Time

45 min

Serving

4 People

Calories / Serving

~620 kcal

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.

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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

⚠ Contains Allergens

nutsdairy

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

Marinate 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 marinate 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 marinated chicken pieces to the pan. Mix them with the spice paste and fry for until the chicken pieces are lightly seared 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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