Khus Badaam Murgh

5 servings
15 Minutes to prepare
45 Minutes to cook


  • 1. 1/2kg chicken
  • 2. 1cup hung curd
  • 3. 15almonds (skimmed) soaked in water for half an hour
  • 4. 3tsp khus soaked in water for 2hrs
  • 5. 1/2+1/2tsp Salt
  • 6. 1/2tsp black pepper
  • 7. 1tsp garam masala
  • 8. 3-4green chillies slit
  • 9. 6 black pepper corns
  • 10. 1 laung
  • 11. 8-10tsp ghee


1. Marinate chicken with lil curd, 1/2tsp salt . Make a fine paste of almonds and khus by adding lil water. Heat ghee.Add clove and peppercorns. Put chicken and cook on high for 5 mins. Add hung curd. Fry till ghee separates. Add salt,grn chillies and khus badaam paste. Add 1/2cup of water to get a masala based gravy. Cover and cook till tender. Lastly add garam masala. Toss gently. garnish with fresh coriander. Serve hot.

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