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Murg Baddami
By : Method
- Soak almonds in hot water and peel the skin. Grind almonds with some of the milk to a smooth paste.
- Dissolve saffron in remaining milk and mix with the almond paste.
- Deep fry onion in oil till brown and drain on kitchen paper.
- Heat ghee in a thick bottomed pan.
- Add chicken pieces and fry till brown.
- Add all the powders and salt. Add ½ cup water , cover and cook on slow heat.
- When the chicken is half cooked, add the milk and almond mixture and simmer till the chicken is cooked and a creamy gravy is formed.
- Serve hot, garnished with fried onion.
Ingredients:
Almonds - 50gm
Milk - 250 ml
Saffron - a big pinch
Onion - 1 cup, sliced
Oil - to deep fry
Chicken - 1 kg, cut into joints
Ghee - 5 tbsp
Cumin powder - 1/2 tsp
Turmeric powder - ½ tsp
Nutmeg powder - ¼ tsp
Pepper powder - 1 tsp
Salt - to taste
Almonds - 50gm
Milk - 250 ml
Saffron - a big pinch
Onion - 1 cup, sliced
Oil - to deep fry
Chicken - 1 kg, cut into joints
Ghee - 5 tbsp
Cumin powder - 1/2 tsp
Turmeric powder - ½ tsp
Nutmeg powder - ¼ tsp
Pepper powder - 1 tsp
Salt - to taste
RECIPES BY CHANDRI BHAT
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