Warm Greetings to all readers for a lovely year to start.Let’s celebrate life with new hope ,new dreams with a promising spirit.2015 was full of travel for me ,had many new experiences making me even more stronger,more confident at the same time.Hope this year brings a lot of good food to me with new people ,places to interact.

Today our showstopper is chicken ,but it’s little rich which goes well with Indian flat-bread ,Lachha Paratha or with dahi-roti.

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Badami-Murg
Course side dish
Cuisine mughlai
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Course side dish
Cuisine mughlai
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Marinate the chicken cubes with turmeric ,salt and lemon juice and keep aside for 30 min. Drain the marination water from chicken.Put all the ingredients written in second marination and keep for 2-3 hour.
  2. In a pan put ingredient 3,4 and 5 .After a minute add clarified butter first and add cooking oil to it.
  3. Add bay leaf .Add sliced onion and fry till soft & light brown.Add ginger,garlic paste and saute for 2 min.
  4. Add the marinated chicken pieces and start stirring at high flame (bhuno) for 2-3 minute.Reduce the flame and cook for 2 min more.
  5. In the mean time make a smooth paste of almond,sesame seed,green chili with a little water.Add this paste and sugar to chicken and mix well.Add warm water,salt and cook on slow flame till they are soft and done.
  6. Garnish with coriander leaves if you like.I like without that.
Recipe Notes

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