Badami Chicken Handi | Creamy Almond Chicken Recipe | Boneless Chicken Gravy | Chicken Badami | Restaurant Style Chicken Handi | Almond Chicken | Creamy Chicken Recipe | Chicken Recipe | Handi Chicken | Boneless Chicken Curry Recipe | Malai Chicken Handi | Chicken Handi Recipe | Chicken Curry
Ingredients for Badami Chicken Handi:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Chicken, boneless thigh pieces - 500 gms (or 1 lb)
Marination:
- Salt- 1 tsp
- Crushed pepper- 3/4 tsp
- Turmeric powder- 1/4 tsp
- Ginger Garlic paste- 2 tsp
- Almond paste- 12 soaked and peeled almonds
- Fresh cream - 3 tbsp
- Lemon Juice -1/2 tsp
Tempering:
- Green Cardamom- 5
- Whole peppercorns- 15-20
- Cinnamon- 2 small
- Bay leaf- 2 small
Spice Powders:
- Garam Masala Powder- 3/4 tsp
- Crushed Pepper- 1/4 tsp
- Kasuri Methi (dry roasted and powdered) - 1.5 tsp
Other Ingredients:
- Onions sliced- 2 medium (150 gms)
- Milk- 50 ml
- Fresh cream - 5 tbsp
- Oil -3 tbsp
- Salt- for seasoning
Preparation:
- Soak the almonds in hot water for 1-2 hrs. Remove the skin and then coarse grind it in a grinder. Now add 2-3 tbsp water and blend into a smooth paste.
- Cut the boneless thigh pieces into 2 inch pieces.
- Marinate the chicken pieces with the items for marination. Mix and set aside for 30 mins.
- Slice 2 medium onions and set aside.
- Dry roast the Kasuri Methi (Dried Fenugreek leaves) and then crush it with your hand into a coarse powder.
- For the Fresh cream, you can use fresh homemade Malai whisked well with little milk or use readymade Fresh Cream.
Process:
- Heat the oil and add the whole spices. Give a mix and add the sliced onions.
- Fry on medium heat for 9-10 mins till starts getting light brown.
- Now add the marinated chicken and cook on medium to low heat for around 5 mins till chicken starts getting brown and colour changes.
- Now add the spice powders other than Kasuri Methi, give a mix and and fry for another 7 mins till the chicken pieces are browned and oil separates.
- Switch off the heat and add the fresh cream & milk and mix. Mix and cook on low heat for 5 mins till the fresh cream and milk are cooked and oil separates.
- Now add 150 ml water, give a mix and cover with a lid.
- Cover and cook on low heat for 10 mins.
- Remove the lid add the roasted Kasuri Methi powder, give a mix and simmer for 2-3 mins.
- Serve with naan or roti.
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