Chicken Badami / Almond Chicken

Serving for - 2-3

Ingredients

Chicken - 500 gm

Oil - 3-4 tbsp

Turmeric powder

Salt to taste

To make onion puree

Onions - 2 (Cut into cubes)

Cloves of garlic - 4

Ginger - 1 inch piece

Put all above ingredients in a blender. Add little water and make smooth puree. Keep it aside.

Spices to dry roast and grind

Coriander seeds - 2 tbsp

Cumin seeds - 1 tsp

Dried red chilies - 6

Black peppercorns - 10-12

Cloves - 4

Cinnamon - 1 inch stick

Bay leaves - 2

Dry roast all above spices on low heat for 4-5 minutes till nice aroma starts to come out and grind them coarsely.

To make almond-coconut paste

Almonds - 20-25

Coconut - 2 tbsp

Sesame seeds - 1 tsp

Dry roast coconut and sesame seeds separately. Make a fine puree of almonds, coconut, and sesame seeds in a blender by adding little water. Keep it aside.

Procedure

• Heat oil in a pan. Add chicken pieces to it. Fry them nicely on medium heat till they are 70% done. Remove the pieces from oil and transfer them to paper towel.

• In the remaining oil, add onion puree (onion+ginger+garlic) and salt to taste. Saute till all moisture evaporates.
• Add ground masala (spice powder), and turmeric powder. Saute till oil starts to separate from spices.
• Add fried chicken pieces and mix well. 

• Add 2 cups of hot water and let the curry boil. It will take around 5 minutes.
• Once the curry comes to boil, add in almond paste(almonds+coconut+sesame seeds). Adjust the consistency by adding water. Let it cook for 10 minutes. Keep stirring the curry in between.
• Finally, garnish with chopped cilantro and serve hot with naan, chapati or plain rice.