Print

Creamy Badami Chicken Curry Recipe Easy Homemade Almond Infusion

creamy badami chicken curry - featured image
Print Recipe

A luscious, creamy chicken curry infused with toasted almond paste, delivering a rich yet balanced nutty flavor and smooth texture. Perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • ½ cup raw almonds (60 g), toasted and ground into a fine paste
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 small green chili, finely chopped (optional)
  • ½ cup tomato puree (120 ml), fresh or canned
  • ½ cup plain full-fat yogurt (120 g), whisked
  • ½ cup heavy cream or coconut cream (120 ml)
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala
  • ½ teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • 3 tablespoons oil or ghee
  • A handful fresh cilantro, chopped
  • ½ cup water or chicken broth (120 ml) to adjust sauce consistency

Instructions

  1. Toast and grind the almonds: Heat a dry skillet over medium heat. Add raw almonds and toast, stirring frequently, until fragrant and lightly browned (about 5 minutes). Let cool, then grind to a fine paste with a tablespoon of water if needed. Set aside.
  2. Prepare the aromatics: Heat oil or ghee in a skillet over medium heat. Add chopped onion and sauté until golden brown, about 8–10 minutes. Stir often to prevent burning. Add minced garlic, grated ginger, and green chili (if using), cooking for another 2 minutes until fragrant.
  3. Add spices: Stir in ground coriander, turmeric, red chili powder, and salt. Cook with aromatics for 1–2 minutes to bloom flavors.
  4. Incorporate tomato puree and yogurt: Pour in tomato puree and cook for 4–5 minutes, stirring occasionally, until mixture thickens and oil separates. Reduce heat to low and whisk in yogurt gradually, stirring constantly to avoid curdling.
  5. Add chicken: Toss in chicken pieces, stirring to coat with spiced sauce. Cook over medium heat for 10 minutes, stirring occasionally, until mostly cooked through.
  6. Mix in almond paste and cream: Add almond paste and cream or coconut cream, stirring gently to combine. Pour in water or chicken broth to adjust sauce consistency. Simmer uncovered for 8–10 minutes on low heat until chicken is tender and sauce is rich and velvety.
  7. Finish with garam masala and cilantro: Sprinkle garam masala over curry, stir once, and turn off heat. Let rest for 5 minutes before serving. Garnish with chopped fresh cilantro.

Notes

Toast almonds lightly for best flavor and creaminess. Stir yogurt in gradually over low heat to avoid curdling. Use chicken thighs for juiciness. Adjust chili and garam masala to taste. Let curry rest 5 minutes before serving to meld flavors. For dairy-free, substitute yogurt and cream with coconut yogurt and coconut cream.

Nutrition

Keywords: badami chicken curry, almond chicken curry, creamy chicken curry, Indian chicken curry, almond paste curry, easy chicken curry, weeknight dinner, cozy dinner

Find it online: https://atomicbite.com/creamy-badami-chicken-curry-recipe-easy-homemade-almond-infusion/