Chicken Badam Kurma

Ingredients

• Chicken - 1/2 kg
• Almonds (badam) - 150 g
• Onion - 3 whole
• Tomato - 2 whole
• Ginger-garlic paste - 2 tbsp
• Red chili powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Pepper powder - 3/4 tsp
• Cinnamon stick - 1 whole
• Clove - 1 whole
• Bay leaf - 1 whole
• Fennel seeds (perumjeerakam) - 1/2 tsp
• Cardamom pod - 1 whole
• Curd - 2 tbsp
• Coriander powder - 1 tbsp
• Garam masala - 1 tsp
• Green chilies - 2 whole
• Salt, to taste
• Oil
• Coriander leaves, for garnish

Instructions

1. 1Heat oil in a pan until it shimmers, then sauté 2 chopped onions and 1 tbsp ginger-garlic paste until the onions soften and smell fragrant so the base develops flavor.
2. 2Add 2 chopped green chilies and 1 chopped tomato, then fry briefly until the tomato begins to break down.
3. 3Stir in 1 tsp red chili powder, 1 tsp turmeric powder, 1 tbsp coriander powder and 1 tsp garam masala, and fry until the raw smell goes off and the spices bloom.
4. 4Add 1/2 kg chicken and mix well so the pieces are coated in the spice mixture, then cook until the chicken is done and cooked through.
5. 5Meanwhile, grind the 150 g almonds with a splash of water to a smooth paste and set aside.
6. 6Finally add the badam paste to the cooked chicken, mix well, and let it cook for 2 minutes to marry the flavors.
7. 7Remove the pan from heat, taste and adjust salt, then garnish with coriander leaves before serving.
8. 8Optional: serve with steamed rice or warm rotis for a complete meal (optional).