top of page

MURGH BADAMI (PUNJABI STYLE)

  • lalitniranjan2
  • Sep 8, 2015
  • 1 min read

INGREDIENTS

¾ kg chicken cut into pieces

50 gm badam (Almonds)

¼ cup milk

1 tsp saffron, ½ nutmeg

2 onion slice finely

1 tsp cumin seed and turmeric powder

1 tsp black pepper

¼ cup oil, 2 tbsp desi ghee

Salt to taste.

PREPARATION

Keep badam in hot water for some time, peel the skin, and make a smooth paste with some of the milk. Now mix the saffron with remaining milk and add to the paste.

METHOD

1 Heat oil in a pan, deep fry onions, remove and keep aside on tissue paper to absorb the extra oil.

2 Now heat the ghee in a pan add chicken and cook on slow flame till the color is of the chicken has changed and it is light brown, add remaining masalas and cook till oil separates, add badam paste and simmer till the gravy is of desired thickness

3 Garnish with the fried onion, serve hot with Nan, or Roti.


 
 
 

Comments


Featured Posts
Recent Posts
Archive
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

Ras Vyanjan Non Veg Recipes

            Annapoorna

          Lalit Niranjan

  • Facebook Social Icon
  • Twitter Social Icon
  • Google+ Social Icon
  • YouTube Social  Icon
  • Pinterest Social Icon
  • Instagram Social Icon
  • facebook
  • Twitter Clean
  • w-googleplus
bottom of page