Name: Yogurt-Almond Chicken with a Spinach Sauce (Badam Murghi)
Yield: Serves 6
Cuisine: India
Ingredients: 6 lengthwise slices fresh ginger (each 1½ inches long, 1 inch wide, and ⅛ inch thick); ¼ cup slivered blanched almonds; 1 cup plain yogurt; 2 teaspoons cumin seeds, ground; 2 teaspoons coarse kosher or sea salt; ¼ cup finely chopped fresh cilantro leaves and tender stems; 1 tablespoon coriander seeds, ground; 6 large cloves garlic; 5 to 7 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; ½ teaspoon cardamom seeds from green or white pods, ground; ½ teaspoon whole cloves, ground; 1 chicken (3½ pounds), skin removed, cut into 8 pieces (see box); 4 tablespoons canola oil; 1 medium-size red onion, cut in half lengthwise and thinly sliced; 4 fresh or dried bay leaves; 1 bag (5 ounces) fresh prewashed baby spinach leaves

Raghavan Iyer

Yogurt-Almond Chicken with a Spinach Sauce

Badam Murghi

Preparation info

Serves
6

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

The almonds here help to thicken the sauce as well as providing flavor. The number of chiles in the marinade might alarm you, but never fear: the same almonds come to the rescue to lower the chiles’ capsaicin effect.

Ingredients

For the marinade

1 cup plain yogurt
¼ cup slivered blanched almonds
6 lengthwise

Asia
India
Main course
Gluten-free
Spicy

Method

To make the marinade, combine the yogurt, almonds, ginger, garlic, and chiles in a blender jar. Puree, scraping the inside of the jar as needed, to make a smooth, albeit slightly gritty, sauce. Transfer the contents to a medium-size bowl. Fold in the cilantro, coriander, cumin, salt, cardamom, and cloves to make a marinade freckled with dark brown spices.
Add the

Preparation info

Serves

Difficulty

Appears in

Ingredients

For the marinade

Method