How to make Badami Murg Kofta - Almond and chicken dumplings in onion and tomato gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Almonds (आलमंड/बादाम)
Cuisine : Uttar Pradesh
Course : Main Course Chicken
Badami Murg Kofta Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Badami Murg Kofta checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Chicken Mandi, Cucumber With Chicken And Fresh Red Chillies, Quick Thai Curry, Braised Chicken with Walnuts.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Badami Murg Kofta Recipe
Chicken 400 grams
Almonds blanched Peeled 1/2 cup
Red chilli powder 1 teaspoon
Roasted cumin powder 1/2 teaspoon
Garam masala powder a pinch
Salt to taste
Chicken stock 4 cups
Green cardamoms 2
Oil 1 tablespoon
Boiled onion paste 1/2 cup
Garlic paste 1 tablespoon
Ginger paste 1 tablespoon
Green chillies chopped 4
Tomato puree 2 tablespoons
Cream 2 tablespoons
Method
Step 1
Grind almonds to a paste, keeping a few aside for garnishing. Combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt. Mix thoroughly. Using a tablespoon, divide into equal portions. Roll each portion into a ball.
Step 2
Bring chicken stock to a boil, crush green cardamoms and add to chicken stock. Add chicken balls to boiling stock, lower heat and continue to cook until chicken balls are cooked and stock has almost evaporated. Keep aside. Heat oil, add boiled onion paste and cook till oil begins to separate. Add ginger-garlic paste, green chillies and cook for a minute. Add almond paste and cook for a minute.
Step 3
Add tomato puree and bring to a boil. Lower the heat. Add fresh cream, stirring continuously. Add koftas and bring to a boil. Adjust salt.
Step 4
Serve hot garnished with whole blanched almonds.
