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

Badami Murg Kofta

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


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.