Murg Baddami

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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

  • Soak almonds in hot water and peel the skin. Grind almonds with some of the milk to a smooth paste.
  • Dissolve saffron in remaining milk and mix with the almond paste.
  • Deep fry onion in oil till brown and drain on kitchen paper.
  • Heat Ghee in a thick bottomed pan.
  • Add chicken pieces and fry till brown.
  • Add all the powders and salt. Add 1/2 cup water, cover and cook on low heat.
  • 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.
  • Serve hot, garnished with fried onion.