Badami Chicken Recipe – Indian

Big fan of Indian food. Previously, I’ve posted recipes for:tandoori chicken, curried chicken, and masala rice.

This week, we tried out a Badami chicken recipe. A delicious medley of spices held together by yogurt. Goes well with broccoli that’s been cooked with a little ginger & curry over rice that’s been cooked with turmeric and chicken bullion.

Ingredients

• Chicken thighs (skins removed)
• 2 packages lowfat plain yogurt (or nonfat)
• 2 small onions, chopped
• 1TB ginger
• 10 cloves of garlic (mashed)
• 6 cloves (ground)
• 1TB cinnamon
• 1TB cardamom (or 6 mashed pods)
• 1TB peanut butter
• 1 can coconut milk
• 2TB oil
• Salt to taste
• ½ tsp turmeric
• 1TB chili powder

To Prepare:

1. Make a paste of the ginger, garlic, cloves, cinnamon, cardamom, and peanut butter. If you don’t have a garlic press, use the back of a fork to mash the garlic. Slice thinner for easier mashing.
2. In a large pot, heat oil. Add the chopped onions. Fry them till they turn golden. Add the paste and fry.
3. While frying, add about 1TB of water. Stir in yogurt until smooth. Add salt, turmeric, and chili powder.
4. Add chicken. Stir to cover chicken.
5. Cook for 10 mins, then add the coconut milk.
6. Cook till finished, perhaps another 20-30 minutes.
7. Cut up thighs and replace meat in pot. Add any cooked vegetables and cook for another 2-3 minutes.

Serve over rice, or on its own. You can find the original recipe here. I had to substitute some ingredients for convenience, and reduced the onions from 6. That just seemed like too much. Black beans make a good substitute if you want a vegetarian option.

Bonus: For a delicious fall treat, try these pumpkin chocolate chip cookies posted by Frugal Upstate!

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