Tuesday, May 24, 2011

Recipe: Badami Murgh Korma / Chicken Almond Korma - by Mrs. Iqtidar

Chicken Meat: 1 Kg
Onions: 3 medium sized
Garlic + Ginger Paste: 2 Tablespoon
Yogurt (Dahi): 1 Cup
Crushed Almonds(Badam): 1/2 Cup
Crushed Jayefal+Jawitri: 1/2 Teaspoon
Chilli Powder: 1 Teaspoon
Coriander(Dhanya) Powder: 2 Teaspoon
Turmeric(Haldi) Powder: 1 pinch(chutki)
Salt: As desired
Ghee / Cooking Oil: 1-1/2 (dherh cup)
National Korma Masala (Optional for fragrance & added taste)
Tez-Patta: 2-3 leaves
Sabit Garam Masala: Black Pepper 6-8, Laung/Cloves 4, Zeera 2 pinches, Dar Cheeni/Cinnemon 2 pieces, Bari ilaichi 2 pieces

Serves: 4-6 people.

First of all cut onion in small pieces and fry it in ghee. Take onion out when it turns golden-brown and in the same ghee / cooking oil pour the garam masala ingredients and tez-patta leaves into the oil and after 1-2 minutes put chicken in it and fry it thoroughly for 5-7 mins.

Now put garlic+ginger paste, red-Chilli powder, coriander powder, turmeric-powder and salt in it and cook it thoroughly for around 10 minutes for the meat to soften up.

On the other hand mix jayefal+jawitri in the fried onions(tali hui pyaz) and crush it than mix it in yogurt(dahi) and pour it in the cooking-pot(daikchi) and cook thoroughly around 10 mins.

In the end put the crushed alomonds(Pisay huay badaam) in it and let it cook on low-flame(halki aanch) for around 10 mins (10 min k liye dam par laga den) untill the ghee/roghan comes on top of salan.

Put some peeled almonds(sabit badaam) on the top of dish for good presentation.

:) The super desi badaami qorma /korma is ready to serve.


  1. Good Bhabi ! :) I wonder it tastes great... coming soon to taste it ! :)

  2. Akbar Bhai... it tastes great !