Badami Chicken

About Badami Chicken

Ingredients

• 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

How to Make Badami Chicken (Stepwise Photos)

Method

1. 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.
2. Dry roast cinnamon, green cardamoms and peppercorns in a non-stick pan till fragrant.
3. Slice ginger thinly and add to the pan along with garlic and roast. Add olive oil and saute for a minute.
4. Place the marinated chicken breasts in the pan, add coriander sprigs. Cover and cook for a minute.
5. Add almond milk, cover and cook for 5-6 minutes. Add salt and lemon juice, cover and cook for 2 minutes.
6. Transfer the chicken breasts on the worktop leaving the remaining liquid in the pan itself.
7. Slice carrot thinly and add to the pan and cook till the liquid reduces to a sauce.
8. 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.
9. Slice chicken breasts thickly.
10. Transfer the carrots onto a serving platter. Top with sliced chicken and strain the sauce over it.
11. Drizzle some of the ground chutney, garnish with micro greens and sprinkle some garam masala powder on top. Serve immediately.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps