Grilled Almond Chicken / Badami Murgh


4 chicken whole legs
1 tsp chilli powder
1 tbsp lemon juice
15 almonds/ badam
2-3 tbsp milk
3 tbsp thick yoghurt
3 tbsp thick cream/ fresh cream
2 tbsp corn flour
1 tsp ginger, crushed
1 tsp garlic, crushed
2 tbsp coriander leaves, finely chopped
2 tbsp olive oil/ vegetable oil
salt to taste
2 tbsp melted butter


  1. Soak almonds in water for 2-3 hours and remove the skin and keep it aside.
  2. Wash, pat dry and make some incisions on chicken legs and then marinate it with chilli powder, lemon juice and salt for about 20-30 minutes.
  3. Grind the almonds to a fine paste adding milk and transfer this to a bowl. 
  4. Add yoghurt, cream, corn flour, crushed ginger, garlic, coriander leaves, oil and little salt and mix well.
  5. Add this paste/ mixture to the marinated chicken and mix well and keep it covered in the refrigerator for 2 hours.
  6. Then grill in the upper rack of the oven at 180 degree celcius for about 30-40 minutes or till done turning the sides occasionally.
  7. Remove the grilled chicken pieces from the oven and immediately brush it all over with melted butter…Serve hot as a starter or as side dish..


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