The picture looks awful but it is a rich curry worth trying. It’s loosely based on a traditional dish called murgh badami.
- One chicken (or four chicken thighs) cut in pieces.
- 3 onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 slice of ginger, finely chopped
- 1 teaspoon chili powder
- 1 1/2 teaspoon turmeric
- 25 chopped almonds
- 2 tablespoons garam masala
- 1/2 cup yogurt
- Ghee or butter
- Brown onions in ghee or butter.
- Add chicken, garlic, ginger, salt, chili powder and turmeric, and cook over medium heat for 3 or 4 minutes.
- Add garam masala and cook for another 2 minutes.
- Add yogurt and keep cooking for a minute.
- Add chopped almonds, put the lid on and keep cooking until chicken is tender.
- This dish will look a lot better using ground almonds.
- You can finish it adding some cream but I believe it’s already quite rich.
This recipe comes from a book I bought many years ago, before the internet was mainstream and Yahoo! was still a young exciting company. I still use it because it’s filled with simple recipes that seem quite authentic.
- 1kg lamb, cut in bit sized pieces
- 1/2 cup of strained yogurt
- 1 teaspoon of dry ginger
- 1 teaspoon salt
- 1 tablespoon paprika
- 1 tablespoon grated fresh ginger
- 2 cups of water
- 1 tablespoon garam masala
- 2 tablespoons chopped cilantro or mint
- Mix meat with dry ginger, yogurt and salt and cook uncovered until the sauces starts to stick to the bottom of the pot, stiring ocasionally.
- Add paprika and grated ginger, stir for a couple of minutes.
- Add water and simmer uncovered until the sauces thickens and the meat is very tender. You can achieve a better result doing this in four steps, adding half a cup of water at a time.
- Add garam masala and chopped cilantro, stir well and serve with white race and a onion sambal.
The sauce has a nice sandy texture and it’s full of flavor. A small serving goes a long way with steamed rice.
It freezes very well.