Almond Boneless Butter Chicken Badam Murgh Makhani

Almond Boneless Butter Chicken Badam Murgh Makhani


2 cups boneless chicken
1 cup greek yogurt 
1 tablespoon lemon juice
1/2 teaspoon chilli powder
1 cup fresh heavy cream
3 tablespoon almond paste
3 tablespoon butter
Salt to taste
1/2 teaspoon turmeric powder
2 tablespoon ginger paste
2 tablespoon garlic paste
1/2 teaspoon 7 spices (garam masala)
1 cup onions minced
2 tablespoon tandoori chicken masala


First marinate the chicken with greek yogurt, salt turmeric, chili powder, 7 spices and tandoori chicken masala. Marinate for 4-6 hrs for yogurt to mix well with spices.

Take the pan and add 3 tablespoons of butter with about 4 tablespoons of oil. Add your minced onions and saute until its translucent then add your garlic, ginger,  lemon juice and cook until it’s light brown until 5 minutes. Then add your marinated chicken with all the yogurt and cook until yogurt has mixed in with the rest of the ingredients well. Add more spices or salt if needed.

Now add  heavy cream, mix and cover until all the water has been vaporized and cook for about 20 mins. Once the water is gone then check chicken to make sure is tender.Once chicken is cooked then add your almond paste and cover for 5 minutes and mix well. Now you can garnish with cilantro or cream with naan.



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