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Murg Baddami Recipe

Murg Baddami is a popular Indian Side Dish
Author :
On :
Thursday, 1 January, 1970
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 1 based on 100 votes


  • Almonds - 50 gm
  • Milk - 250 ml
  • Saffron - a big pinch
  • Onion - 1 cup, sliced
  • oil - to deep fry
  • Chicken - 1 kg, cut into joints
  • Ghee - 5 tbsp
  • cumin powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Nutmeg powder - 1/4 tsp
  • pepper powder - 1 tsp
  • salt - to taste
  • How to Make Murg Baddami:

    1. Soak almonds in hot water and peel the skin. Grind almonds with some of the milk to a smooth paste.
    2. Dissolve saffron in remaining milk and mix with the almond paste.
    3. Deep fry onion in oil till brown and drain on kitchen paper.
    4. Heat Ghee in a thick bottomed pan.
    5. Add chicken pieces and fry till brown.
    6. Add all the powders and salt. Add 1/2 cup water, cover and cook on low heat.
    7. When the chicken is half cooked, add the milk and almond mixture and simmer till the chicken is cooked and a creamy gravy is formed.
    8. Serve hot, garnished with fried onion.


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