If you haven’t tried this creamy almond chicken curry you are missing out!
The combo of rich creamy almonds and almond butter in this simple white chicken curry is mouth watering!
This one is one of my all time favourite curries that my mom makes. Her secret to murgh badami, is the addition of tahini paste. It adds a creaminess to the final curry that is divine!
Let me know if you give this murgh badami curry a try!
Murgh Badami (Almond Chicken Curry)
- 1 tsp poppy seeds
- 3-4 tbsp cooking oil (canola or avocado oil works well)
- 2 lbs bone-in chicken, skin off (I like to use full chicken legs, cut into 3 pieces with the drumsticks left whole)
- 1 large yellow onion, diced
- 1-2 green chillies, minced (plus a few more left whole, for garnish)
- 1 inch ginger, sliced
- 3-4 cloves garlic, minced (about 1 tbsp minced)
- 1/2 cup yogurt (full fat is best)
- 1 tbsp tahini paste
- 1 tbsp almond butter (or just grind up 2-3 tbsp of blanched almonds)
- 1 tbsp coconut flour
- 1 cup water
- 3 tbsp blanched almonds (to blanch the almonds yourself – soak whole almonds in boiling water for a few minutes then immediately transfer to ice-cold water. The skins should peel right off.)
- fresh cilantro, chopped (for garnish)
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp salt
Roast the Poppy Seeds
- In a small frying pan, add the poppy seeds and heat until they start to get fragrant, stirring often. Should take a few minutes. Transfer the roasted poppy seeds to blender or coffee grinder and blend until finely ground. Set aside.
Prepare the Almond Curry
- In a large saucepan on medium heat, heat 3-4 tbsp oil and add the diced onions. Add a pinch of salt.
- Cook on medium, stirring often until the onions are softened but not browned. About 8-10 minutes.
- Add the chicken and continue to cook, stirring occasionally until the chicken starts to brown on the outside. About 10 minutes.
- Once the chicken is browned (it might not be fully cooked on the inside, that is fine), add the sliced ginger, minced garlic and green chillies. Cook for 30 seconds to get fragrant.
- Add the spice mix, 1/2 cup yogurt, 1 tbsp tahini paste, 1 tbsp almond butter, 1 tbsp coconut flour, the roasted ground poppy seeds, and 1 cup water. Stir to combine and allow to simmer on medium low for 5-10 minutes.
- The liquid in the curry will start to thicken and reduce, and you will see the oil start to come to the surface of the curry. Add 2 tbsp blanched whole almonds. And adjust salt to taste.
- Garnish with chopped cilantro, green chillies sliced lengthwise and 1 tbsp more blanched almonds. Serve immediately with rice or roti.