Murgh Badam Pasanda Recipe
Murgh Badam Pasanda recipe with saffron, hung yoghurt, and fried almonds. Rich, layered flavours with a proper marinade that makes all the difference.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.awesomecuisine.com.
Cooking tools:
- Rolling pin
- Cheesecloth
- Griddle
- Skillet
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spatula
- Tongs
- Wooden spoon
- Measuring spoon
- Measuring cup
- Plastic wrap
- Stove
- Refrigerator
- Airtight container
- Serving platter
Ingredients
- 8 pieces Chicken Breasts (skinned)
- 1/2 cup Clarified Butter
- 5 tsp Almonds (sliced)
- 3 1/2 tbsp Ginger Paste
- 1 1/2 cups Yogurt (hung)
- 3 1/3 tbsp Garlic Paste
- Salt to taste
- 10 Green cardamoms
- 1/2 cup Onions (chopped)
- 1 1/2 cups Tomatoes
- 1 tsp Red Chilli Powder
- 2 Flour
- 1/2 tsp Black Pepper Powder
- 10 Cloves
- 5 cups Chicken Stock
- 1/2 tsp Mace Powder
- Saffron - a pinch, dissolved in 15 ml of milk
- 4 tsp Green Coriander
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