Baadami Murgh

Almond Chicken

Recipe by Mubarrah Sajid of

Serve hot with paranthas!! Lip smacking finger licking chicken.

Ingredients non vegetarian 4 servings

  • 2 lbs. Chicken
  • 8 nos. Green Chilies
  • ¾ tbsp Ginger, paste
  • ¾ tbsp Garlic, paste
  • 12 nos. Almonds, presoaked, peeled
  • 6 nos. Cashews
  • 1 tbsp Peanuts, peeled
  • ½ cup Vegetable Oil
  • 4 nos. Cloves
  • 1 tsp Cumin Seeds
  • 4 nos. Black Pepper
  • 3 nos. Cardamom
  • 1 piece Cinnamon
  • 2 tbsps. Butter
  • Salt to taste


  1. Wash and clean chicken and set aside.
  2. Grind together green chillies, almonds, cashew, til, khuskhus, peanuts with some water.
  3. In a dish heat oil,add zeera and whole garam masala including bay leaves, to it add ginger garlic paste and saute, then add the ground paste and cook the masala for 20 mins adding water when necessary.
  4. When masala is well cooked add the chicken and cook till tender adding desired amount of water. Add salt to taste.
  5. When chicken is almost done reduce the gravy to a thickish consistency and let simmer on a low flame.
  6. Garnish with fresh coriander leaves and Serve piping hot with a blob of butter!!!