Badami Murg (Almond Chicken)

I am very happy nowadays since I feel that I am getting more and more accepted into the close-knit community of Indian bloggers. One of the fellow bloggers who has made me feel that way is Ranji. From her "Kitchen corner", she whips up beautiful and tasty dishes that tantalize our senses! I have had my sights on her Badami mushroom for sometime. Yesterday I adapted the recipe to make it a Badami Murg (Almond Chicken) and it was right on! Here is the recipe Badami murg, with the changes ofcourse!! Check out her blog for the vegetarian version - Badami Mushroom. Thanks to Ranji for letting me post this on my blog. Give this recipe a try you all, it is superb!!

Recipe:

Chicken breasts - 1 1/2 lbs (~ 3 breasts)
Onion - 1 medium, diced
Roma tomatoes - 2 medium, diced
Ginger-garlic paste - 1 tsp
Green chillies - 2, slit
Cumin seed - 1 tsp
Cinnamon stick - half a stick
Cloves - 3-4
Green cardamom pods - 2, whole
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 2 tsp
Garam masala - 1 tsp
Sliced almonds - 4 tbsp for grinding + 1 tbsp for garnish
Water - 1/4 - 1/2 cup
Half-n-half - 3 tbsp
Coriander leaves - a bunch
Salt - to taste

Method:

Soak the almonds in warm water for about 10-15 minutes and grind it into a smooth paste. Keep aside.

Cut the chicken breasts into serving sized cubes.

Heat oil in a saute pan and brown the chicken pieces an all sides. Keep aside.

In the same pan, saute the cumin seeds, cinnamon stick and the cloves until fragrant.

Now add diced onion and ginger-garlic paste and green chillies.

Saute until the onion is translucent.

Toss in the tomatoes, red chilly powder, turmeric powder, garam masala, coriander powder and salt.

Saute until the tomato is well-blended and the spices are fragrant (no longer raw).

Allow this mixture to cool and then grind into a smooth paste in a blender adding enough water.

Transfer the ground mixture to the pan and toss in the browned chicken pieces.

Allow it to simmer for 10-15 minutes.

Adjust the seasonings.

Add the half-n-half to the curry and allow it to heat through.

Stir in the chopped coriander.

Remove from heat and mix well.

Serve garnished with chopped almonds and coriander.


Tips:

1. The amount of water can be adjusted depending upon the amount of gravy desired or you can just reduce the amount of chicken used (~ 2 breasts), for more gravy.
2. I ground the onion-tomato mixture and the soaked almonds 'together' in a 'food processor'. That could explain why it didnt turn out to be a very smooth gravy (It was smooth, but not super smooth ;-) ). But there is nothing lacking in the taste!