Murgh Badam Pasanda
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Murgh Badam Pasanda

  • Yumtumy

A chicken kebabs cooked with almonds and yogurt, this is popular in India and Pakistan. And as the name pasanda suggests, it is a favoured dish for most people.
Murgh Badam Pasanda | YumTumy
   8   Chicken breast
   5 Tbsp   Ghee for basting
   5 Tsp   Ginger paste
   1 1/4 Cup   Yogurt hung whisked
   5 Tsp   Garlic paste
   1 Tsp   Cumin powder
   4 Tsp   Salt
   3 Tbsp   Almonds
   5 Tbsp   ,Coriander leave fresh chopped
   5 pcs   Green cardamoms
   8 Cloves   Laung
   1 pc   sliced medium-size, Onion
   3   Tomatoes, medium-sized, chopped
   2 1/2 Tsp   Red chilli powder
   1 Tsp   Black pepper powder
   5 Tsp   Refined flour/maida
   1 Tsp   Nutmeg powder
   1 Tsp   Mace powder
   1/2Tsp   Saffron strands (dissolved in 2 tbsp of milk)
  Add all Ingredients
How to Cook


1.     Wash the chicken and drain thoroughly.

2.     Put the pieces between wet cling-film sheets and flatten them lightly with a malter or rolling pin into 3" long pasanda.

3.     Pat dry with paper towels.


1.     Rub the ginger paste over the chicken pieces.

2.     Whisk the yogurt in a large bowl with the garlic paste, Cumin powder and salt.

3.     Add the chicken and rub in the marinade so that it is completely coated.

4.     Cover and set aside to marinate in the refrigerator for about 1 hour.

For Garnish:

1.     Soak the almonds in boiling water for 10 minutes. Drain and peel.

2.      Sliver the almonds and try them in the ghee on medium heat, till golden.

3.     Drain on kitchen paper and set aside.


1.     Remove the chicken from the refrigerator and bring to room temperature.

2.     Heat the ghee on a tava or griddle and try the chicken pieces on medium heat, turning them periodically, till half cooked.

3.     Drain on kitchen paper.


1.     Heat the ghee in a pan and sauté the cardamoms and cloves on medium heat, till they splutter.

2.     Add the onions and sauté, till golden brown.

3.     Stir in the tomatoes, chilli powder, pepper and flour and stir for a few minutes.

4.     Pour in the stock and stir vigorously to avoid lumps.

5.     Simmer on medium to high heat, till they gravy is thick.

6.     Immerse the the chicken in the thick gravy.

7.     Cook on medium heat, stirring frequently for about 10 minutes, till the chicken is tender.

8.     Add the nutmeg powder, mace powder, saffron milk and almond essence and stir for 1 minute.

9.     Spoon the chicken into a serving platter, garnish with fried almonds and coriander leaves and serve hot.

Amount Per Serving
Calories 610 Calories from Fat 300
% Daily Value *
Total Fat 34g 52%
Saturated Fat 7g 35%
Trans Fat
Cholesterol 55mg 18%
Sodium 330mg 14%
Potassium 510mg 15%
Total Carbohydrate 67g 22%
Dietary Fiber 4g 16%
Sugars 59g
Protein 18g
Vitamin A 2%
Vitamin C 0%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.