Badami Chicken Korma

Badami Chicken Korma is a gravy dish made with almond paste and yogurt and is very delicious. It is very simple to make and unlike other chicken recipes, very less onion is used to make this.
Badami Chicken Korma
Korma or qorma is a dish made with yogurt and a paste of nuts and seeds. I made a Badami Chicken Korma today with almond paste and yogurt and it's turned out very delicious.
The recipe is very simple to make and unlike other chicken recipes, very less onion is used to make this. Take care while frying the onions to golden brown. They should not be over fried otherwise the gravy will have a bitter taste. Keep in mind that they keep to brown a little more even after taking out from the oil.
Badami Chicken Korma can be enjoyed with white rice or rotis. For a different type of korma recipe, you can even try the Mughlai Murgh Korma with Bakarkhani Roti

Badami Chicken Korma Recipe

Badami Chicken Korma

Badami Chicken Korma is a gravy dish made with almond paste and yogurt and is very delicious. It is very simple to make and unlike other chicken recipes, very less onion is used to make this.
 Course Main Course
 Cuisine Indian
 Prep Time 10 minutes
 Cook Time 40 minutes
 Total Time 50 minutes
 Servings  people
 Calories 501 kcal
 Author Neha Mathur

Ingredients

  • 1 kg Chicken Cut into small pieces
  • 1 and 1/2 cups Onion Very thinly sliced
  • Oil for frying onions
  • 5 tbsp Ghee
  • 3-4 Clove
  • 2 Black cardamom
  • 5-6 Black peppercorns
  • 1 inch Cinnamon
  • 3-4 Dry red chilli
  • 1 cup Yogurt
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 2 tsp Kashmiri red chilli powder
  • 1 tsp Garam masala powder
  • 3 tsp Coriander powder
  • Salt to taste
  • 20-25 Almonds

Instructions

  1. Soak the almonds in hot water for 10 minutes.
  2. Remove the skin.
  3. Cut 4-5 almonds into thin slivers for garnishing.
  4. Keep them aside.
  5. Grind the remaining almonds to a fine paste using little water.
  6. Keep aside.
  7. Heat oil in a pan.
  8. When the oil is hot, add onions and fry till golden brown.
  9. Drain on a plate lined with tissue.
  10. Keep aside.
  11. Whisk the yogurt and add ginger paste, garlic paste, red chili powder, garam masala powder, coriander powder and salt to it.
  12. Mix well.
  13. Heat ghee in a heavy bottom pan.
  14. When the ghee is hot, add cloves, black cardamom, peppercorns, cinnamon ad dry red chilies.
  15. Fry for 20 seconds.
  16. Add the chicken and fry on high heat for 4-5 minutes.
  17. Crush the fried onions nicely.( keep a tbsp or two aside for garnishing )
  18. Add them in the pan.
  19. Cook for another minute.
  20. Add the yogurt mixture.
  21. Cook till ghee starts to float on top.
  22. Add the almond paste and a little water if required.
  23. Cook till chicken is done on low flame.
  24. Garnish with slivered almonds, fried onions and saffron strands.
  25. Serve hot with naan, laccha paratha or rice.
Nutrition Facts
Badami Chicken Korma
Amount Per Serving
Calories 501Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 18g113%
Cholesterol 145mg48%
Sodium 137mg6%
Potassium 414mg12%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 26g52%
Vitamin A 655IU13%
Vitamin C 5.4mg7%
Calcium 118mg12%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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