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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.
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