Wednesday, 30 January 2013

Chicken Badami

I love Chicken. Chicken in any form. Actually just boiling the chicken with little ginger/garlic, salt and pepper is enough for me. I will keep on eating. But I also do try to make a couple of interesting dishes.

I saw the recipe for Badami Chicken in shabscuisine and had book marked to try this once. The dish tasted awesome. We all loved it. I had served this with chapathis. And the next day I got orders again and prepared the same and served with hot puris...



Ingredients:
Chicken - 500 grams
Chilli powder - 15 grams
Lemon juice - 1 spoon
Yogurt - 2 tsp
Garam masala - 15 grams
cloves - 3
Cardamom - 3
cinnamon - 1 inch piece
bay leaf - 1
Oil - 30 grams
almonds - 30 grams
cashew nuts - 5 grams
Onions - 200 grams
Tomatoes - 15 grams
ginger/garlic paste - 25 grams
coconut milk - 1/4 cup
Salt - to taste
Coriander leaves - to garnish

Method:




Soak the almonds and cashewnuts for about 2 hours. Peel the skin of the almonds and grind the almonds and cashewnuts into a paste.
Pound the whole spices (cardamom, bay leaves and cloves) except cinnamon using a pestle and mortar.
Marinate the chicken with red chilli powder, garam masala, yogurt, lemon juice and salt and leave it aside for a minimum of half and hour or overnight if time allows.
In a pan, heat the pound spices along with cinnamon sticks until it releases aroma. Add oil/ghee and throw in the chopped onions and sauté until they start turning to golden.
Add in the ginger and garlic and green chillies and cook for 2 minutes on medium heat until the raw smell goes off.
Add in the marinated chicken without the liquid and cook them turning them occasionally until all sides are coloured and the mixture is dry. Take care not to burn the spices and not to overly brown the chicken as we need light coloured gravy.
Add in the marinated chicken without the liquid and cook them turning them occasionally until all sides are coloured and the mixture is dry. Take care not to burn the spices and not to overly brown the chicken as we need light coloured gravy. Add the ground paste of badam and cashewnuts along with green chillies.
Add ½ cup of single cream or coconut milk,grated nutmeg and chopped coriander and just heat through simmering on low heat for about couple of minutes.



Delicious Chicken Badami is ready!!! Serve hot!

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