Go Back

Badami Chicken Korma Recipe

Surup
Badami Chicken Korma Recipe - Creamy, nutty, Badami Chicken Korma with a smooth gravy and silky texture that feels YUM.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
0 minutes
Total Time 1 hour
Course dinner
Cuisine Indian
Servings 4 servings
Calories 193 kcal

Equipment

  • Non Stick Pan

Ingredients
  

  • 500 gm Chicken with bone
  • 20-25 Larges Almonds
  • 15-20 Large Cashew Nuts

For the Gravy

  • 2 Tbsp Vegetable Oil
  • 2 large Tej Patta or bay Leaves
  • 1 Medium-sized Onion finely chopped
  • 1 Tbsp Ginger Paste
  • 1 Tbsp Garlic Paste
  • ½ Tsp Turmeric Powder or Haldi powder
  • ½ Tsp Coriander Powder or Dhania Powder
  • ½ Tsp Cumin Powder or Jeera Powder
  • ½ Tsp Salt or as per requirement
  • 1 Tsp Black pepper
  • 2 Tbsp Red Chili Powder or lal mirch powder
  • 1 Medum-sized Tomato roughly chopped
  • 1 Tsp Garam masala
  • 1 Tsp Kewra Essence
  • 1 Tsp Nutmeg or jaifal

Garnish

  • 2-3 Spring Coriander Leaves freshly chopped

Instructions
 

  • In a non-stick pan add cashew nuts and almonds and dry roast them until slightly nutty.
    Cool it down to room temperature and ground it in a mixture without water. It should be coarse in texture.
  • First, marinate the chicken with salt and black pepper.
    In a pressure cooker add chicken along with some water and cook it on low flame until one whistle.
  • In a nonstick pan add oil. As the oil gets hot, add tej patta along with chopped onions, ginger paste and garlic paste. Sautee until the raw smell goes away.
    Add the dry spices - turmeric or haldi, coriander powder or dhania powder, cumin powder or jeera powder, black pepper or kali mirch powder, and salt.
    Fry the spices until the raw smell goes away.
    Add one medium roughly chopped tomato. Mix it well with the spices and cover cook on low flame for at least 5-minutes.
    After 5-minutes, add the boiled chicken pieces. Add 2 cups of chicken broth. Allow the curry to come to a boil. Add 1 teaspoon of garam masala powder. Mix it well. Cover and cook on low flame for 16-20 minutes.
    After 15-20 minutes open the lid and add ground cashew and almond powder. Mix it well along with the chicken. Add water as per the requirement of the gravy.
    Once it comes to a boil, add 1 teaspoon of Kewra Essence. Grate about 1 teaspoon of Nutmeg or jaifal into it and mix well. Once your gravy has reached the desired consistency, start to serve.
  • Garnish with freshly chopped coriander leaves some more cashew nuts and serve with rice or Rumali roti or butter naan or Masala kulcha

Video

Keyword Badami Chicken Korma, Chicken Korma Banane Ki Vidhi