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
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 Quick Thai Curry, Honey and Lemon Chicken on Rice, Chicken Cutlet with Vegetables, Sangameshwari Chicken.
Badami Murg Kofta Recipe Card
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.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.