Parsi chicken flavoured with almonds (Badaami Murg) recipe
ingredients
1 1/2 kg (3.3 lb) Chicken, cut into pieces
For the marinade:
5 tbsp (75 g) 2 1/2 oz Almond (badaam) paste (powdered almonds can also be used if available)
1 cup (200 g) 7 oz Yoghurt (dahi), hung for 2 hours
4 tsp (24 g) 3/4 oz Ginger (adrak) paste
4 tsp (24 g) 3/4 oz Garlic (lasan) paste
Salt to taste
1 tsp (2 g) Black pepper (kali mirch) powder
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
4 Green chillies, chopped
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 cup / 120 g / 4 oz Onions, finely sliced
1 tsp (2 g) Cumin (jeera) seeds
100 g (3/4 oz) Capsicum (Shimla mirch), optional
4 tbsp (80 g) 2 3/4 oz Butter, preferably white
a few strands Saffron (kesar), dissolved in water
1 tbsp (4 g) Green coriander (hara dhaniya), finely chopped
2 Green chillies, finely chopped
1 cup (200 g) 7 oz Yoghurt (dahi), hung for 2 hours
4 tsp (24 g) 3/4 oz Ginger (adrak) paste
4 tsp (24 g) 3/4 oz Garlic (lasan) paste
Salt to taste
1 tsp (2 g) Black pepper (kali mirch) powder
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
4 Green chillies, chopped
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 cup / 120 g / 4 oz Onions, finely sliced
1 tsp (2 g) Cumin (jeera) seeds
100 g (3/4 oz) Capsicum (Shimla mirch), optional
4 tbsp (80 g) 2 3/4 oz Butter, preferably white
a few strands Saffron (kesar), dissolved in water
1 tbsp (4 g) Green coriander (hara dhaniya), finely chopped
2 Green chillies, finely chopped
method
1. Mix all the ingredients for the marinade. Rub the paste on the chicken and marinate for 4 hours.
2. Heat the oil in a pan; add the onions and cumin seeds; saute till light brown. Add the chicken without the marinade and saute till pale brown.
3. Now add the rest of the marinade. When the chicken is half done, add the capsicum (optional) and the butter. When the chicken is nearly done, add the saffron water and cook, covered, till done.
4. Serve hot garnished with green coriander and green chillies.
2. Heat the oil in a pan; add the onions and cumin seeds; saute till light brown. Add the chicken without the marinade and saute till pale brown.
3. Now add the rest of the marinade. When the chicken is half done, add the capsicum (optional) and the butter. When the chicken is nearly done, add the saffron water and cook, covered, till done.
4. Serve hot garnished with green coriander and green chillies.
serving amount
serves: 6 - 8
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