Murgh Badami Pasandey

 

 

Serves: 4 persons

Cooking time: total 30 minutes + 1 hour marinating

INGREDIENTS:

1.     Chicken ½ kg cut into small pieces or can use boneless chicken 2 breast cut into  long strips

2.     Ginger and garlic paste 2 tsp

3.     Yogurt 1 cut beaten

4.     Tomato paste 2 Tbsp

5.      Red Chilli powder 1 and ½ tsp

6.     Black pepper powder ½ tsp

7.     Garam masala powder ¼ tsp

8.     Onion chopped 1

9.     Butter 2 Tbsp

10.   Milk 3 Tbsp

11.   Oil 3 Tbsp

12.  Salt to taste

13.  Almond 5 grind into powder

METHOD:

·  First marinate the chicken with ginger and garlic paste,yogurt,salt for 1 hour

·   In non stick vessel add oil ,butter then chopped onion fry till light brown

·   Then add tomato paste, red chilli powder, black pepper powder mix well, and marinated chicken add ½ cup water, cover and cook

·    After the chicken is cooked completely add almond powder and milk mix well and cover and cook for another 2 minutes

·   Last add garam masala powder and switch off the gas

·   Murgh badami pasandey is ready to serve with naan ,chapatti