Kaju Badam Murg (Chicken with Cashew and Almond)

Chicken with cashew and almond is a delightful recipe that is rich, creamy, spicy, nutty and tangy . Kaju Badam murg is a wholesome dish with the goodness of protein in chicken as well as host of health benefiting properties of dry fruits. If these dry fruits are included in our diet, it not only enhances the taste but also adds nutritional value to the food. As the name itself signifies, the kaju Badam murg is cooked with coarsely grinded almond and cashew nut along with curd and few spices. It’s rich and creamy texture makes it a perfect dish to impress your family and friend. Chicken with cashew and almond is easy to cook and is served best with Indian bread of all kind like naan, lachcha paratha or roti.

Ingredient

Chicken 1 kg
Onion 3 thinly sliced
Ginger paste 1 tsp
Garlic paste 1 Tsp
Cashew nut ¾ cup
Almonds 12 to 14
Curd ½ cup
Red chilli powder 2 tsp
Salt as per taste
Oil 4 tsp
Whole garam masala
Cinnamon stick 1
Peppercorn 5 to 6
Green cardamom 2
Black cardamom 1
Pictorial step by step recipe of kaju Badam murg

Step 1: Thinly slice the onion.

Step 2: Deep fry the onion slice till it turns golden brown

Step 3: Once done take it out in an absorbent paper and keep it aside

Step 4: Soak the cashew nuts and almond for about half an hour.later put the dry fruit mixture in a blender

Step 5; Coarsely grind it without adding water into it.Do not make a smooth paste out of it

Step 6: Marinate the chicken with fried onion,ginger garlic paste,coarsely grinned cashew and almonds, red chilli powder and salt

Step 7: Mix it all together and keep it aside for at least half an hour .

step 8 Take a pan and put oil into it. Once the oil gets heated add the whole garam masala into it.

step 9: Once the masala crackles add the chicken along with the marinade into it. Let it cook on high flame for about 5 to 7 minutes

Step 10 :Lower the flame and cover the pan . Cook it for almost half an hour or until the chicken becomes soft and tender. Stir the chicken regularly so that the masala does not stick to the pan