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Badami Chicken
Badami Chicken is one of the rich delicacies from the Mughlai cuisine. A delicious dish fit for a king. It is predominant in the Northern part of India and is characterized by its unique cooking styles and methods. Mughlai food is loaded with delicious nuts and dried fruits like the dates, apricots, sultanas etc.
Their sauces are creamy and buttery. Mughlai cuisine is definitely a feast for all of one’s senses. Recipes from the Mughlai cuisine are rich in taste and ingredients. To name few of the popular dishes includes the Tandoori Chicken, Biryanis, Naans, Chicken Tikka masala and Kebabs. They are some the most authentic dishes prepared in traditional way.
Badami Murgh (Chicken with Almonds) is an Indian dish that uses both finely ground and slivered almonds. A creamy almond soup made with finely ground almonds is also part of Indian cuisine. Dried fruits and nuts such as almonds are sprinkled on top of vegetables such as squash and ground almonds are often used in curries.
Almonds are a native to the Mediterranean climate region of the Middle East, eastward as far as the Indus. In ancient times it was spread along the shores of the Mediterranean into northern Africa and southern Europe and more recently transported to other parts of the world, notably California, United States. Almond is often eaten on its own, raw or toasted, it is also a component of various dishes.
Almonds are available in many forms, such as whole, sliced, slivered, and as almond butter, almond milk and almond oil. These variations can be used in both sweet and savory dishes. Almonds add crunch and nutrition to both savory dishes and desserts. They are a good source of Vitamin E and protein.
Almonds figure prominently in Turkish and Indian cuisines and are also used in American baking and cooking. There are many different types of delicious dishes made with almonds including main dishes and sweet treats. The Badami Chicken is combination of Chicken with few potato cubes, almond and coconut paste and other spices.
To prepare the Badami chicken, Take a potato peel and cut into cubes keep a side soaked in water.This helps to retain the freshness and color of the potato. Cut the chicken in the same size as potato. In a blender, blend almonds and coconut into a paste. Take a pan add oil, garama masalas, zeera, crushed almonds, chopped onion, salt and mix well. Add ginger garlic paste, almond and coconut paste, cook this mixture well till the oil oozes out from the almond and coconut paste mixture. This gives a nice aroma and flavor to the dish.
Once masala is cooked, add coriander powder, green chillies, curd, potato, water, pepper, mint, coriander leaves, chicken mix well and close it with a lid and cook in a very slow flame till the chicken and potato are tender. Finely add chopped coriander and lime juice and serve.
Serve with hot buttery naans and saffron or shahi pulao.
The mixed sweet, crunchy and nutty flavor that release from the coconut and almond is rich in taste and the aroma of the dish is appetizing. In Pakistan and India, Almonds are the base ingredients to many pasanda style curries. The nut’s soft texture, mild flavor and light coloring make an efficient analog for the dish. Almonds are a rich source of vitamin E. In Ayurveda, an ancient system of health care that is native to the Indian subcontinent, almond is considered a nutritive for the brain and nervous system. It is said to induce high intellectual level and longevity.

Recipe: Badami Chicken

Summary: almond chicken , Chicken cooked with almond paste


  1. almond - 10 - number
  2. almonds - 12 -number
  3. chicken - 1 - lbs
  4. coconut - 1 - cup
  5. coriander leaves -1 - cup
  6. coriander powder -1-tsp
  7. curd - 1-cup
  8. ginger garlic paste - 1 - tsp
  9. graama masala - 2 - number
  10. green chillies - 5 - number
  11. lime juice -1 - number
  12. mint leaves - 1 - cup
  13. oil - 0 - as need
  14. onion - 1 - number
  15. pepper - 1 - tsp
  16. potato - 1 - number
  17. salt - 0 - as per taste
  18. zeera - 1 - tsp


  1. Take potato peel and cut into cubes keep a side in water.Cut the chicken in the same size as potato.In a blender blend almond and coconut into a paste.
  2. Take a pan add oil,garama masalas, zeera,crushed almonds,chopped onion,salt,mix well add ginger garlic paste,almona and coconut paste,cook this mixture.
  3. Once masala is cooked,add coriander powder,green chillies,curd,potato, water, pepper,mint,coriander leaves,chicken mix well and close it with a lid and cook in a very slow flame till the chicken and potato are tender.
  4. Finallly add chopped coriander and lime juice and serve.

Cooking time (duration): 25

Number of servings (yield): 4

Meal type: lunch

My rating: 5 stars:  ★★★★★ 1 review(s)


Several recipes tell you to toast almonds before using them which intensifies their flavour and gives more colour and crunch. For the freshest flavour, grind your own almonds as you need them because they become stale quickly. A must try Mughlai delicacy to be served for one and all and feel like a king.

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