Badaami Chicken Korma | Chicken in Almond-Tomato Curry

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Bored of eating the same old style chicken curry every time? If yes! then this spicy chicken in almond-tomato gravy is a perfect recipe for your sorts. Oozing with aromas and flavors of freshly ground spices along with goodness of almonds, it not only adds a spark to your casual dinner menu but, also makes for an ideal recipe to be served at cozy winter night dinner parties and get-togethers. For sure a keeper recipe, do bookmark it and try the next time you are looking forward to a hearty meal with friends and family.



Ingredients

Chicken (on bone) - 750 grams
Onions (thinly sliced) - 2
Tomatoes (pureed) - 3
Ginger (finely chopped) - 1 tsp
Garlic (finely chopped) - 2 tsp
Ginger/Garlic paste - 1/2 tbsp
Thick whisked yogurt - 1 cup
Almonds (blanched and peeled) - 1/2 cup
Green chilies (finely chopped) - 2 to 3
Lemon juice - 1/2 tbsp
Bay leaf - 1
Cinnamon stick - 1 inch
Cloves - 2 to 3
Black pepper corns - 3 to 4
Cumin seeds - 1 tsp
Salt - 2 tsp (or as per taste)
Kashmiri red chili powder - 2 tsp
Turmeric powder - 1 tsp
Coriander powder - 1/2 tsp
Kasoori methi - 1/2 tsp
Slivered almonds - for garnishing
Oil - 3 tbsp + for frying onions

For spice powder

Cinnamon stick - 1 inch
Cloves - 3 to 4
Black pepper corns - 1/2 tsp
Coriander seeds - 2 tsp
Black cardamom - 1
Star anise - 1
Cumin seeds - 2 tsp
Dried whole red chilies - 2
Fenugreek seeds - 1/2 tsp



Method

 1. First dry roast the spices for about 2 minutes and grind to a fine powder. Keep aside.
2. Wash the chicken and marinade it with yogurt, 2 to 3 tsp of the spice powder, 1 tsp of salt, ginger/garlic paste and lemon juice. Refrigerate for about an hour.
3. In the meanwhile, grind the almonds to a fine paste using few drops of water.
4. Next fry the onions to golden brown and grind into a paste.
5. Now, add 3 tbsp of oil (use the same in which onions were fried) in a pressure cooker. Add in cloves, cumin seeds, cinnamon stick, bay leaf and pepper corns.
6. Once these whole spices sizzle, add chopped green chilies, garlic and ginger. Saute for few seconds after which add almond paste and saute it continuously on low flame till you see oil separating from the sides. This is the time to add in marinaded chicken along with turmeric, red chili powder,  coriander powder and 1 tsp of freshly ground spice powder. Cook the chicken for a while.
7. When oil starts oozing, add in fried onion paste, pureed tomatoes and salt.
8. Again cook for 5 minutes after which add 1 cup of water and cover the lid.
9. Let the chicken cook for 2 whistles on medium flame.
10. Let the cooker depressurize naturally after which open and dish out the korma and season with kasoori methi.
11. Serve it hot garnished with some coriander leaves and slivered almonds.




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- Anshu

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