Badami Chicken Curry
The perfect curry for chicken lovers, Badami Chicken Curry is a creamy and nutty dish that will please even the pickiest of eaters. Made with boneless, skinless chicken, this flavorful curry is simmered in a sauce made with almonds, coconut milk, and spices.
The perfect curry for chicken lovers, Badami Chicken Curry is a creamy and nutty dish that will please even the pickiest of eaters. Made with boneless, skinless chicken, this flavorful curry is simmered in a sauce made with almonds, coconut milk, and spices.
- salt to taste
- chicken - 1 kg ( curry cut )
- vegetable oil - 3 tbsp
- ghee - 2 tbsp
- cloves - 2-3
- black peppercorn - 2-3
- cinnamon - 1 inch stick
- black cardamom - 2-3
- bay leaf - 2
- onion - 1 and 1/2 cup ( finely chopped )
- ginger - 2 tsp ( grated )
- garlic - 2 tsp ( grated )
- curd - 1/2 cup ( whisked with 1 tsp maida )
- green chillies - 2-3 ( slit into half )
- turmeric powder - 1/2 tsp
- coriander powder - 1 tsp
- red chilli powder - 1 tsp
- almonds - 20-25 ( blanched peeled and ground to a paste )
- milk - 1/2 cup
- fresh cream - 1/4 cup
- kauri methi - 2 tbsp
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (2g)
- Sodium 872.055 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Heat vegetable oil and ghee in a pan.
- Once the oil is hot, add cloves, black peppercorn, cinnamon, black cardamom and bay leaf and let them crackle for a few seconds.
- Add onion and fry until slightly browned.
- Add ginger and garlic and fry for 2 minutes.
- Add chicken and cook on high heat for 4-5 minutes.
- Add curd and green chilli and cook for 2-3 minutes.
- Add turmeric powder, coriander powder, red chilli powder, salt and almond paste.
- Add milk and ½ cup water and cover and cook until chicken is done.
- Remove the lid and cook until the gravy is slightly thickened.
- Add fresh cream and kauri methi and mix well.
- Serve hot with naan.
Building the Aromatic Base
Whole spices require hot fat to release their fat-soluble compounds effectively into the cooking medium. Spluttering cloves, cinnamon, and black cardamom in a blend of vegetable oil and ghee prevents the butter solids in the ghee from burning while capturing the high-heat stability of the oil. Fry finely chopped onions until deeply golden brown, maintaining medium heat to caramelize natural sugars evenly without scorching. Grated ginger and garlic demand precise timing here; add them only after the onions color, or the raw alliums will taste bitter while the garlic burns within seconds.Sequencing Proteins and Dairy
High heat seals the exterior of the chicken pieces during the initial four-to-five-minute sear, locking in natural moisture before liquids enter the pan. Curd curdling happens easily when introduced to high heat; whisking it with a teaspoon of maida provides a stabilizing starch matrix that protects the proteins from separating. Introduce the whisked curd alongside split green chilies over moderate heat, stirring constantly until the mixture glistens and fat begins to separate at the edges.Controlling Texture and Finish
Almond paste functions as the primary thickener, requiring thorough simmering with milk and water to release its natural oils into the gravy. Heavy cream added near the end provides richness, but boiling dairy past this point breaks the emulsion and turns the sauce grainy. Crush dried kauri methi firmly between your palms before scattering it over the finished curry to release aromatic essential oils just before serving.
