Murgh Badami Korma
Tender chicken pieces simmered in a luscious, creamy gravy made from almonds, yogurt, and fragrant spices. This classic Mughlai korma is a royal treat, perfect for special occasions and pairs beautifully with naan or pulao.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Prepare Pastes and Marinade (Prep: 30 mins)
- b.Soak almonds in hot water for 20 minutes, then peel the skins. Grind the peeled almonds with 2 tbsp of milk into a very smooth paste. Set aside.
- c.Heat oil in a pan over medium heat. Fry the sliced onions until they are crisp and evenly golden brown (this is called 'birista'). This can take 12-15 minutes. Drain on a paper towel, let cool completely, then crush into a coarse powder. Set aside.
- d.In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, and 1 tsp of salt. Mix well, cover, and let it marinate for at least 30 minutes in the refrigerator.
- 2
Step 2
- a.Sauté Aromatics and Chicken (Time: 10 mins)
- b.Heat ghee in a heavy-bottomed pot or dutch oven over medium heat.
- c.Add the whole spices: bay leaf, green cardamom pods, cloves, and cinnamon stick. Sauté for 30-45 seconds until they release their aroma.
- d.Add the marinated chicken along with the entire marinade to the pot. Cook on medium-high heat for 7-8 minutes, stirring occasionally, until the chicken is sealed and the moisture from the curd has reduced significantly.
- 3
Step 3
- a.Build the Korma Gravy (Time: 8 mins)
- b.Reduce the heat to low. Add the coriander powder, turmeric powder, Kashmiri red chili powder, and white pepper powder. Stir and cook for 1 minute until the spices are fragrant.
- c.Add the crushed fried onion (birista) and the almond paste. Mix thoroughly and cook for 5-6 minutes, stirring frequently to prevent sticking, until the paste is well-cooked and oil begins to separate from the mixture.
- 4
Step 4
- a.Simmer to Perfection (Time: 20 mins)
- b.Pour in 1 cup of warm water and the remaining 0.5 tsp of salt. Stir well to combine everything into a smooth gravy.
- c.Bring the mixture to a gentle simmer. Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through, and the gravy has thickened.
- 5
Step 5
- a.Finish and Garnish (Time: 7 mins)
- b.Turn off the heat. Gently stir in the fresh cream, garam masala, and optional kewra water. Do not boil the korma after adding the cream.
- c.Let the korma rest, covered, for 5-10 minutes to allow the flavors to meld.
- d.Garnish with slivered almonds and serve hot with naan, sheermal, or basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a silkier gravy, strain the almond paste through a fine-mesh sieve before adding it to the pot.
- 2Frying the onions to a uniform golden brown is crucial. Burnt onions will make the korma bitter, while undercooked onions will make it sweet.
- 3Use full-fat, well-whisked curd at room temperature to prevent it from curdling when added to the hot pan.
- 4You can substitute almonds with cashews for a slightly different but equally creamy texture.
- 5This dish tastes even better the next day as the flavors have more time to meld together.
- 6For a richer korma, you can use a mix of milk and water for the gravy.
Adapt it for your goals.
Vegetarian
Replace chicken with 400g of paneer cubes or a mix of vegetables like potatoes, carrots, and peas. Add the paneer in the last 5 minutes of simmering to keep it soft.
Nut FreeNut-Free
For a nut-free version, substitute the almond paste with a paste made from 1 tbsp poppy seeds (khus khus) and 1 tbsp melon seeds (magaz), soaked and ground.
Richer FlavorRicher Flavor
Add a few strands of saffron soaked in 2 tbsp of warm milk along with the cream for a beautiful color and royal aroma.
SpicierSpicier
Add 1-2 slit green chilies along with the whole spices for an extra kick of heat.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is essential for muscle growth, tissue repair, and overall body function.
Source of Healthy Fats
Almonds provide monounsaturated fats, which are beneficial for heart health. They contribute to a creamy texture while adding valuable nutrients like Vitamin E and magnesium.
Bone Health Support
The dish contains curd (yogurt), which is a good source of calcium and phosphorus, minerals vital for maintaining strong and healthy bones and teeth.
Frequently asked questions
One serving of Murgh Badami Korma contains approximately 450-500 calories. This is an estimate and can vary based on the cut of chicken and the amount of fat in the cream and curd used.