BADAMI CHICKEN CURRY

We all make our usual chicken curries at home. So this time I wanted to change it around a bit..........and this was the result. This chicken curry is a refreshing change to the usual one. It's slightly rich with the addition of cream and almonds............but it's worth it! My inspiration for this dish was from Whiskaffair. We had it hot with Parathas. But I'm sure it will taste lovely with some steaming hot cumin rice or Ghee rice too.

I usually use coconut milk in my chicken curry.........so I changed it up a bit with some cream and almonds and used kasuri methi instead of the usual fresh coriander /mint leaves. It was a game changer! Simply delightful!Everybody was licking their fingers at the end!That says it all. Doesnt it?

INGREDIENTS:

chicken - 6 drumsticks

yoghurt - 1/2 cup

potato, halved - 2 small

almonds - 15

oil - 3 tbsps

ghee - 1 tbsp

cardamoms- 2

cloves - 3

cinnamon - 1 inch stick

onions, chopped - 2 medium

green chillies, slit - 2

ginger garlic paste - 2 tbsps

red chili powder - 1 tsp

turmeric powder - 1/2 tsp

cumin powder - 1 tsp

coriander powder - 1 tsp

kasuri methi - 1 tbsp

fresh cooking cream - 1/4 cup

salt to taste

PROCESS:

• Marinate the chicken in the yoghurt and some salt overnight or atleast 30 minutes before cooking.
• Blanch the almonds in hot water for 15 minutes. Remove and discard the skin. Blend the almonds to a paste. Use a spoon or two of water to help.
• Heat the oil and ghee in a wok. Add the cardamom, cloves and cinnamon and saute.
• Add in the onions and green chillies. 
• When slightly browned add in the ginger garlic paste and saute for a minute till nice and fragrant.
• Add in the chilli powder, turmeric powder, cumin powder and coriander powder. Let it cook in the oil for 30 seconds.
• Add in the chicken (reserve the yoghurt for later) and salt and stir for 2 minutes.
• Add in the potatoes and cook for another minute.
• Then, add in the yoghurt (which we used to marinate the chicken) and almond paste and cook for a  minute.
• Add about 1 and a half cups of water and close the lid and let the chicken cook on low flame. Simmer. You can add more water if required later.
• Chicken cooks fast. Check after few minutes.
• Once the chicken and potatoes have cooked and you are left with a perfect gravy consistency add in the cream and kasuri methi. Cook further for a minute or 2 and then switch off the flame and close the lid.