### TranslatedIngredients: 1 kg Chicken,30 Badam (Almond) - blanched,2 Onions - chopped roughly & made to paste (4 tablespoons needed),1-1/2 tablespoons Ginger Garlic Paste,2 teaspoons Red Chilli powder,4 Dry Red Chillies,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,4 tablespoon Poppy seeds - soaked,2 Cinnamon Stick (Dalchini),6 Cloves (Laung),1 Bay leaf (tej patta),1 tablespoon Cardamom Powder (Elaichi),1 teaspoon White pepper powder,1/4 teaspoon Cumin seeds (Jeera),1 cup Curd (Dahi / Yogurt),4 tablespoons Ghee,1 tablespoon Fresh cream - (optional),Coriander (Dhania) Leaves - for garnishing ### PrepTimeInMins: 70 ### CookTimeInMins: 25 ### TotalTimeInMins: 95 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Side Dish ### Diet: Non Vegeterian ### TranslatedInstructions: To prepare Murg Badami Recipe, get prep with all the ingredients needed.Put the cleaned chicken into a large bowl, add curd, ginger, garlic paste, half of the red chili powder, salt and turmeric powder. Mix well and keep aside for 1/2  hour to marinate.Peel the blanched almonds. Finely slice 5 almonds & reserve them to garnish.In a wide thick bottomed pan, dry roast cloves, white peppercorns, red chillies, cinnamon, cumin seeds, cool and grind to a fine powder.In a mixer, grind together soaked poppy seeds and blanched almonds, make a smooth, fine paste.Heat ghee in a heavy bottom pan and add onion paste. Saute till lightly browned and the raw smell disappears.Add bay leaf and marinated chicken, remaining red chili powder and ground powder, mix well, turn the heat to simmer, cover and cook for 5 minutes.Add ground almond mixture and a glass of water, cover and cook for 10 minutes.Add cream, mix well, switch off the gas. Garnish with almonds slivers and coriander.Serve Murg Badami Recipe with Lachha Paratha Recipe, and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes for a complete meal.