Badami Chicken

Badami Chicken

Prep: 20 minutes

Cook: 20 minuters

Method: Easy

Course: Main Course

Type: Indian

Chicken cooked with masalas in almond milk – rich and full of flavour


  • Boneless chicken breasts 2
  • Almond (badam) milk 1½ cups
  • Cinnamon 2 inches
  • Green cardamoms 3 to 4
  • Black peppercorns 10 to 12
  • Salt to taste
  • Turmeric powder ¼ tsp
  • Red chilli powder 1 tso
  • Garam masala powder ½ tsp for sprinkling
  • Ginger ½ inch
  • Garlic cloves, roughly chopped 3 to 4
  • Olive oil 1 tsp
  • Fresh coriander sprigs 2 to 3
  • Lemon juice ½ tbsp
  • Medium carrot, peeled ½
  • Micro greens for garnishing
  • Chutney
  • Fresh coriander leaves 1 medium bunch
  • Salt to taste
  • Lemon juice ½ tbsp
  • Olive oil 1 tsp


  • Keep the chicken breasts on a plate, make incisions on them, add salt, turmeric powder, chilli powder and ½ tsp garam masala powder, rub well and set aside to marinate for 15 minutes.
  • Dry roast cinnamon, green cardamoms and peppercorns in a non-stick pan till fragrant.
  • Slice ginger thinly and add to the pan along with garlic and roast. Add olive oil and saute for a minute.
  • Place the marinated chicken breasts in the pan, add coriander sprigs. Cover and cook for a minute.
  • Add almond milk, cover and cook for 5-6 minutes. Add salt and lemon juice, cover and cook for 2 minutes.
  • Transfer the chicken breasts on the worktop leaving the remaining liquid in the pan itself.
  • Slice carrot thinly and add to the pan and cook till the liquid reduces to a sauce.
  • To make the chutney, put fresh coriander, salt, lemon juice and olive oil in a blender jar and blend to a smooth paste. Transfer into a bowl.
  • Slice chicken breasts thickly.
  • Transfer the carrots onto a serving platter. Top with sliced chicken and strain the sauce over it.
  • Drizzle some of the ground chutney, garnish with micro greens and sprinkle some garam masala powder on top. Serve immediately.