You are looking for idea recipes badami chicken korma that are delicious? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious badami chicken korma should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of badami chicken korma, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare badami chicken korma delicious home, because as long as you know the trick, this dish is could be treat special

Ingredients and seasonings required exist for make

1. Prepare 500 gm Chicken
2. Take 200 gm Buttermilk
3. Take 2 tbsp Ginger-garlic paste
4. Prepare 4 tbsp White masala paste
5. Prepare 2 tbsp Badami blanched
6. Take Salt as per taste
7. Prepare 1 tsp Red chilli powder
8. Prepare 1 cup Fried onion paste (4-5 onion)
9. Prepare 1 tsp Coriander powder
10. Prepare 1/2 tsp Jeera powder
11. Prepare 1/2 tsp Black pepper corn powder
12. Use 1 tsp Garam masala powder
13. Use 3-4 Bay leaves
14. Use Cloves 4
15. Prepare 4 Green cardamom
16. Prepare 4 Black cardamom
17. Prepare 2 Cinnamon sticks
18. Use 2 tbsp Fresh cream
19. Prepare As needed Food colour red(optional)
20. Take 4 tbsp Oil to cook
21. Prepare As needed Butter to garnish
22. Prepare As needed Blanched badam
23. Use As needed White masala paste
24. Use 12-15 Almonds
25. Prepare 1 tbsp Sesame seed
26. Prepare 1 tbsp Poppy seed
27. Prepare 1 tsp Chirongi

Now add all whole ingredients, all spices and fry well. Then add almond paste and cook for low flame till chicken is done. In the end, add fresh cream. Allow the curry to come to a boil.

How to make:process Badami chicken korma:

1. Wash chicken throughly. Let the excess water risne off. After that take a mixing bowl add chicken to it. Then add food colour, ginger-garlic paste 1 tsp, salt. And marinate chicken for 10 min.
2. Meanwhile chicken is marinating heat oil in a pan. When oil is heated add chicken to it and fry it. Don't let chicken be golden. Remove it from the flame.
3. Now in the same pan with the left over oil add whole garam masala to it. After that ginger-garlic paste to it. Saute it till raw aroma disappears. Add spices to it. Saute it.
4. Add buttermilk to the masala. Cook it for 10 min with the lid closed.
5. Open the lid and add fried onions paste and white masala to the gravy.cook for 5 min. Now add chicken to it.
6. Add fresh cream and blanched badam to the chicken.
7. Ready to serve. Do not add coriander leaves or any greens to it. Serve hot with nan..
8. Done and ready to serve!

Mix it well along with the chicken. Add the meat and mix well with the spices. Cover and cook on low flame till the meat is tender. When the meat has softened and the gravy has acquired the desired consistency, add a pinch of Nutmeg (jaiphal) and Mace (Javitri), Kewra, almond and sugar. Switch off the flame, let the pressure settle down.

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