Description
How to make rich badami chicken curry with almonds and aromatic spices that creates the most comforting dinner your family will request again and again.
Ingredients
Scale
Chicken and Marinade
- 2 lbs boneless chicken, cut into bite-sized pieces
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
Almond Base
- 1 cup raw almonds, blanched
- 1/2 cup warm water
- 1/2 cup heavy cream
Aromatics and Spices
- 2 large onions, thinly sliced
- 4 garlic cloves, minced
- 1 inch fresh ginger, grated
- 2 bay leaves
- 4 green cardamom pods
- 1 cinnamon stick
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp garam masala
Finishing Touches
- 3 tbsp ghee or vegetable oil
- Fresh cilantro for garnish
- Salt to taste
Instructions
- Marinate Chicken: Mix chicken pieces with turmeric, chili powder, and salt. Let it marinate for 15 minutes while you prep other ingredients for maximum flavor absorption.
- Prepare Almonds: Soak blanched almonds in warm water for 10 minutes, then blend into smooth paste. This creates the creamy base that makes badami curry so special.
- Sauté Aromatics: Heat ghee in heavy-bottomed pan, add whole spices until fragrant. Add sliced onions and cook until golden brown, about 8-10 minutes for proper caramelization.
- Build Base: Add ginger-garlic paste, cook 2 minutes until raw smell disappears. Stir in ground spices and almond paste, cooking until oil separates from mixture.
- Cook Chicken: Add marinated chicken, increase heat and sear until pieces change color. This step locks in juices and prevents the meat from becoming tough later.
- Simmer Curry: Add 1 cup water, bring to boil, then reduce heat and simmer covered for 15 minutes. Chicken should be cooked through and tender when pierced.
- Finish Dish: Stir in heavy cream and garam masala, simmer 3 more minutes. Taste and adjust salt, garnish with fresh cilantro before serving your perfect badami chicken curry.
Notes
- Don’t rush browning the onions; proper caramelization takes 8-10 minutes for best flavor.
- Store leftovers refrigerated up to 4 days; flavors improve overnight.
- Substitute chicken thighs with breast meat but reduce cooking time to prevent dryness.
- Add cream at the end to prevent curdling from high heat.
- Toast whole spices briefly before adding other ingredients for deeper aroma.
- Adjust consistency with water or cream depending on your preferred thickness.
Allergy Information: Dairy, Tree Nuts
Nutrition
- Calories: 385 calories
- Fat: 24g
- Carbohydrates: 12g
- Protein: 32g