Badami Chicken Curry

Badami Chicken Curry is one of those North Indian classics that feels like a celebration in every bite, with tender chicken slow-simmered in a velvety almond gravy and warming whole spices. I still remember making this for a dinner party years ago when my friend walked into the kitchen and asked what smelled so incredible. The aroma of cloves and cardamom blooming in ghee is something you never forget. If you love rich, restaurant-quality Indian food at home, this one is worth every step.

I grew up eating North Indian curries, but the first time I tasted a proper badami curry, the creaminess of that scratch-made almond paste completely changed how I thought about cooking with nuts. What sets this Badami Chicken Curry apart from a standard chicken curry is the silky almond-based gravy, built low and slow with whole spices and finished with cream and Kasuri methi. The long simmer does most of the work for you. If you enjoy Indian cooking, you might also love my Homemade Butter Chicken or this cozy Halloumi Makhani for a vegetarian spin. Serve this curry over basmati rice or with warm naan, and you have a genuinely special dinner on the table.

Ingredients for Badami Chicken Curry

For the almond paste:

• 25 almonds (soaked in boiling water for 30 minutes, then peeled)
• 1/4 cup water

For the curry:

• 3 tablespoons oil
• 2 tablespoons ghee (I recommend a good-quality, pure ghee for the richest flavor)
• 2 to 3 whole cloves
• 2 to 3 whole black peppercorns
• 1-inch piece cinnamon stick
• 2 to 3 whole black cardamoms
• 2 to 3 whole bay leaves
• 1 1/2 cups onions, finely chopped
• 2 teaspoons ginger, freshly grated
• 2 teaspoons garlic, minced
• 2.2 lbs (1 kg) skinless bone-in chicken, cut into 1 1/2-inch pieces
• 1/2 cup plain yogurt, whisked together with 1 teaspoon all-purpose flour (in my experience, this one step makes all the difference in keeping the sauce smooth)
• 2 to 3 green chilies, slit in half
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon Kashmiri red chili powder (my preference for its deep color and mild heat level)
• 2 teaspoons salt, or to taste
• 1/2 cup milk
• 1/2 cup water
• 1/4 cup unsweetened heavy cream
• 2 tablespoons dried fenugreek leaves (Kasuri methi), crushed between your palms before adding

Step-by-Step Instructions

Step 1: Place 25 almonds in a bowl and cover with boiling water. Let them soak for 30 minutes. Once soaked, peel off the skins (they slip right off) and blend the peeled almonds with 1/4 cup water until completely smooth. Set the paste aside. This is the step that gives the gravy its signature silky texture, so do not rush it.

Step 2: Heat the oil and ghee together in a large, heavy-bottomed pan over medium-high heat. Once the fat is hot and shimmering, add the cloves, black peppercorns, cinnamon stick, black cardamoms, and bay leaves. Let them crackle and sizzle for 5 to 6 seconds. Your kitchen should smell incredible at this point.

Step 3: Add the finely chopped onions and cook for 6 to 8 minutes, stirring frequently, until they turn light golden brown. Do not rush this step. Properly cooked onions are the foundation of a great curry gravy.

Step 4: Stir in the grated ginger and minced garlic. Cook for 2 minutes, stirring constantly to prevent any burning on the bottom of the pan.

Step 5: Add the chicken pieces and cook for 4 to 5 minutes, turning occasionally to lightly sear all sides.

Step 6: Stir in the flour-whisked yogurt and the slit green chilies. Cook for 2 to 3 minutes, stirring continuously until the yogurt is fully incorporated. If your yogurt was cold, it may look slightly grainy at first but will smooth out.

Step 7: Add the turmeric powder, coriander powder, Kashmiri red chili powder, salt, and the blended almond paste. Mix thoroughly until the chicken is evenly coated and the paste is fully combined with the gravy.

Step 8: Pour in the milk and 1/2 cup water, then stir everything together. Reduce the heat to low, cover the pan with a lid, and cook for 40 to 45 minutes until the chicken is fully cooked through, stirring every 10 to 12 minutes to prevent the gravy from sticking to the bottom. The curry is done when the chicken pulls easily from the bone and the gravy has thickened to a creamy, coating consistency.

Step 9: Stir in the heavy cream and the crushed Kasuri methi. Taste and adjust salt as needed. Serve hot.

What to Serve with Badami Chicken Curry

The richness of this curry pairs best with sides that balance its creamy, nutty gravy without competing with it.

Butter Naan: The classic pairing for Badami Chicken Curry. Soft, slightly charred naan is built for scooping up that almond-rich sauce, and it is hands down the best bread to serve alongside this dish.

Tandoori Roti: A slightly lighter option than naan, tandoori roti lets the bold curry flavors lead without adding extra richness. Great if you want something simpler to make at home.

Steamed Basmati Rice: Long-grain basmati soaks up the sauce beautifully and provides a neutral base that balances the richness perfectly. For an easy rice dinner your family will love, my Coconut Chicken Brothy Rice uses a similar low-and-slow method that pairs wonderfully with Indian-style sauces.

Jeera (Cumin) Rice: The gentle fragrance of cumin rice complements the whole spices already in the curry, creating a cohesive, aromatic meal from start to finish.

Cucumber Raita: A cool, creamy raita cuts through the richness of the almond gravy and adds a refreshing contrast, especially welcome if you kept the green chilies generous. You can also try my Creamy Coconut Curry Meatballs as a fun side if you are feeding a crowd and want to offer two curry options at once.

Storage and Serving Tips

Store leftover Badami Chicken Curry in an airtight container in the refrigerator for up to 3 days. For longer storage, cool the curry completely before transferring to a freezer-safe container and freeze for up to 2 months.

To reheat, warm gently over low heat on the stovetop, adding a small splash of water if the gravy has thickened. Pro tip: this curry genuinely tastes even better the next day once the spices have had overnight to deepen. I recommend making it a day ahead for dinner parties. If you love using curries for high-protein meal prep, my High Protein Chicken Taco Soup is another batch-friendly option that reheats just as well.

For boneless chicken, use about 1 lb of boneless thighs cut into 1 1/2-inch pieces and reduce the covered simmer time to 20 to 25 minutes. Check for doneness by cutting into the thickest piece.

Conclusion

Print

Badami Chicken Curry

A rich North Indian curry with tender chicken slow-cooked in a creamy almond-based gravy with aromatic whole spices. Perfect for entertaining, best served with naan or basmati rice.

Course Dinner, Main Course

Cuisine Indian, North Indian

Keyword almond chicken curry, Badami Chicken Curry Recipe, creamy chicken curry, high protein curry, North Indian chicken curry

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 4 portions

Calories 395kcal

Equipment

• Blender
• Large pan with lid

Ingredients

• 25 almonds soaked in boiling water 30 minutes, peeled
• 0.25 cup water for almond paste
• 3 tbsp oil
• 2 tbsp ghee good-quality
• 3 whole cloves
• 3 whole black peppercorns
• 1 cinnamon stick 1-inch piece
• 3 whole black cardamoms
• 3 bay leaves
• 1.5 cup onions finely chopped
• 2 tsp ginger freshly grated
• 2 tsp garlic minced
• 2.2 lb skinless bone-in chicken cut into 1.5-inch pieces
• 0.5 cup plain yogurt whisked with 1 tsp all-purpose flour
• 3 green chilies slit in half
• 0.5 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp Kashmiri red chili powder
• 2 tsp salt or to taste
• 0.5 cup milk
• 0.5 cup water
• 0.25 cup heavy cream unsweetened
• 2 tbsp dried fenugreek leaves (Kasuri methi) crushed between palms before adding

Instructions

• Soak almonds in boiling water for 30 minutes. Peel off the skins. Blend peeled almonds with 1/4 cup water until completely smooth. Set paste aside.
• Heat oil and ghee in a large pan over medium-high heat. Once hot and shimmering, add cloves, black peppercorns, cinnamon stick, black cardamoms, and bay leaves. Let them crackle for 5 to 6 seconds until fragrant.
• Add finely chopped onions and cook for 6 to 8 minutes, stirring frequently, until light golden brown.
• Stir in grated ginger and minced garlic. Cook for 2 minutes, stirring constantly.
• Add chicken pieces and cook for 4 to 5 minutes, turning occasionally to lightly sear all sides.
• Stir in the flour-whisked yogurt and slit green chilies. Cook for 2 to 3 minutes, stirring continuously until fully incorporated.
• Add turmeric powder, coriander powder, Kashmiri red chili powder, salt, and almond paste. Mix thoroughly until the chicken is evenly coated.
• Pour in milk and 1/2 cup water. Stir to combine. Reduce heat to low, cover with a lid, and cook for 40 to 45 minutes until chicken is fully cooked through, stirring every 10 to 12 minutes to prevent sticking.
• Stir in heavy cream and crushed Kasuri methi. Taste and adjust salt as needed. Serve hot.

Notes

For boneless chicken, use 1 lb boneless thighs cut into 1.5-inch pieces and reduce the covered simmer time to 20 to 25 minutes. Whisking flour into yogurt prevents curdling. Kashmiri red chili powder adds color without excessive heat. This curry tastes even better the next day.