Badami Chicken (Creamy Almond - Coconut Chicken Curry)

 Badami Chicken is a rich, aromatic curry made with whole spices, onions, and a fragrant almond , coconut paste. Slow simmering brings out deep flavors, making this dish perfect with rice or rotis.

                       

Ingredients

For Marination

• 1 whole chicken, cut into curry-sized pieces

• 2 tbsp ginger-garlic-green chili paste

• 2 tbsp yogurt

For the Curry

• 3-4 tbsp oil

• 3 green cardamom

• 10-12 black peppercorns

• 1 inch cinnamon stick

• 2 medium onions, finely minced

• Salt, to taste

• ½ tsp turmeric powder

• 1 tbsp red chili powder

For the Badami Paste

• ½ cup freshly grated coconut

• 1 tbsp poppy seeds

• 4-5 almonds

• 4-5 cashews

• 2 green cardamom

• 6-7 black peppercorns

• 4-5 cloves

• ½ cup water

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Instructions

1. In a bowl, marinate the chicken with ginger–garlic–green chili paste and yogurt. Mix well and set aside.

2. Heat oil in a heavy-bottomed pan over medium heat.

3. Add green cardamom, peppercorns, and cinnamon. Sauté until aromatic.

4. Add the minced onions and fry until lightly golden.

5. Add the marinated chicken, salt, turmeric powder, and red chili powder.

6. Sauté on medium heat for about 10 minutes, stirring occasionally, until the chicken is well coated and lightly seared.

7. Meanwhile, grind all the ingredients for the badami paste with water into a smooth paste.

8. Add the prepared paste to the chicken along with any remaining water.

9. Mix well, lower the heat, cover, and simmer for 10 minutes or until the chicken is fully cooked and the gravy thickens.

10. Turn off the heat and let the curry rest for a few minutes before serving.

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Serving Suggestion

Serve hot with steamed rice, jeera rice, or rotis.