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Kesar badam murgh l Saffron and almond chicken curry

Sunita Bhuyan
An indulgent chicken curry to enjoy with friends and family; best enjoyed with some Indian flatbread.
Print Recipe
Course Main Course
Cuisine Indian

Ingredients
  

  • 1½ kg whole chicken, cut into pieces and skinned; keep the bones in
  • 2 tbsp cumin powder
  • ⅓ cup sunflower / vegetable oil
  • 1 tsp sugar
  • ½ cup whole almonds, ground with a little water
  • 2½ cups water ( may need more)
  • 1 tsp saffron strands
  • 1 tbsp garam masala powder
  • salt to taste
  • ½ cup finely chopped coriander

For tempering

  • 2 bay leaves
  • 1 tsp cumin seeds
  • 1 inch piece of cinammon
  • 1 whole dried red chilli

To be ground to a paste

  • 1 large onion, chopped
  • 4 large cloves of garlic, peeled
  • 1 inch piece of ginger, peeled and chopped

Instructions
 

  • Heat the oil in a pan.
  • Add the ingredients for tempering.
  • When the seeds start to sizzle, add the sugar and let it caramelise. Keep an eye on it and make sure it doesn't burn.
  • Add the ground spice paste (onion, ginger, garlic) along with the cumin powder and saffron.
  • Keep stirring over medium heat till the moisture evaporates and the mixture becomes lumpy.
  • Add the chicken and stir till nicely browned and coated in spices. Do this between medium to high heat.
  • Add the salt, stir and cover and cook over low heat till the chicken is almost done. Stir occasionally.
  • Mix the almond paste with the water and add to the pan. Stir well.
  • Cover and cook till the chicken is cooked completely. Keep stirring occasionally. If the gravy starts to dry out too much, add a little more water.
  • Add the garam masala powder and chopped coriander, stir and simmer for a minute.
  • Remove from heat and serve hot with rice or Indian flatbreads.
Keyword almond chicken, badam murgh, chicken curry, chicken recipes, curry, indian cuisine, kesar murgh, non vegetarian recipes, saffron and almond chicken, saffron chicken