Step into the world of royal Indian cuisine with this exquisite Mughlai Almond Chicken, also known as Badami Murgh. This dish is the epitome of luxury, boasting a velvety, rich sauce made from toasted almonds and aromatic spices. Traditionally a slow-cooked delicacy, this recipe harnesses the magic of the Instant Pot to deliver that same decadent flavor in a fraction of the time. It’s a creamy, mildly spiced curry that feels incredibly indulgent, yet is simple enough for a special weeknight dinner. Prepare to transform your kitchen into a palace!
Ingredients
• For the Chicken Curry
• 2 lbs / 900g boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 medium-sized onion, finely chopped
• ½ cup / 65g toasted almonds
• 1 cup / 240ml heavy cream
• 3 large garlic cloves, peeled
• 1 tbsp / 15ml olive oil
• 2 tbsp / 30ml water
• For the Spice Blend
• 1 tbsp / 15g fresh ginger, grated
• 1 tsp / 5g garam masala powder
• 1 tsp / 5g coriander powder
• 1 tsp red pepper flakes, or to taste
• 2 green cardamom pods, lightly crushed
• 1 bay leaf
• 1 small cinnamon stick (approx. 1-inch)
Instructions
1. Directions
2. Create the Almond Paste: In a food processor or high-powered blender, combine the toasted almonds, garlic cloves, and grated ginger. Add 2 tablespoons of water and blend until you have a smooth, creamy paste. Scrape down the sides as needed and set aside.2. Sauté the Chicken: Set your Instant Pot to the ‘Sauté’ mode on high. Add the olive oil. Once hot, add the chicken pieces in a single layer (work in batches if necessary) and sear for 2-3 minutes per side, until lightly golden. Remove the chicken and set it aside.3. Bloom the Spices: To the same pot, add the cinnamon stick, bay leaf, and cardamom pods. Sauté for 30 seconds until fragrant. Add the garam masala, coriander powder, and red pepper flakes, stirring constantly for another 30 seconds to toast the spices.4. Build the Sauce: Add the chopped onions to the pot and cook for 3-4 minutes, until softened and translucent. Stir in the almond-garlic paste and cook for one minute more. Pour in the heavy cream, stir everything together to create a smooth sauce, and then return the seared chicken to the pot.5. Pressure Cook: Cancel the ‘Sauté’ mode. Securely lock the lid and set the steam release handle to the ‘Sealing’ position. Press the ‘Pressure Cook’ or ‘Manual’ button and set the timer for 8 minutes on ‘High’ pressure.6. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for at least 10 minutes. This keeps the chicken tender and juicy. Afterward, carefully move the steam release handle to ‘Venting’ to release any remaining pressure.7. Finish and Serve: Carefully open the lid. Remove the whole spices (cinnamon stick and bay leaf) if desired. Give the curry a final stir and transfer to a serving dish. Garnish with slivered almonds and fresh cilantro before serving.
Nutritional Information
• Per Serving
• Calories: 439
• Total Fat: 25.1g
• Net Carbs: 4.1g
• Protein: 48.4g
• Fiber: 2g
Pro Tips
• for Success
• For a deeper, nuttier flavor, toast your almonds in a dry pan over medium heat for 3-4 minutes until fragrant before blending.
• For a lighter version, substitute half of the heavy cream with full-fat plain yogurt. Stir the yogurt in after pressure cooking to prevent it from curdling.
• Ensure you scrape the bottom of the Instant Pot after sautéing the chicken and spices to prevent a ‘Burn’ notice. A splash of water can help deglaze the pot.
• Serve this creamy curry over fluffy basmati rice or with warm naan bread to soak up every last drop of the delicious sauce.
FAQ
Q: Can I make this Mughlai Almond Chicken on the stovetop
A: Yes, you can easily adapt this recipe for the stovetop. Follow the instructions through step 4 in a heavy-bottomed pot or Dutch oven. Then, instead of pressure cooking, cover the pot, reduce the heat to low, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
Q: What can I substitute for heavy cream in this Badami Murgh
A: For a lighter version of this Badami Murgh, you can substitute half or all of the heavy cream with full-fat plain yogurt or canned coconut cream. If using yogurt, be sure to stir it in after the pressure cooking is complete to prevent it from curdling.
Q: How do I prevent the Instant Pot burn notice
A: To avoid the ‘Burn’ notice, make sure to thoroughly scrape the bottom of the Instant Pot after sautéing the chicken and toasting the spices. This process, called deglazing, lifts any browned bits that could otherwise burn. A small splash of water can help with this.
Q: Can I use chicken thighs instead of breasts
A: Absolutely. Boneless, skinless chicken thighs are an excellent choice for this recipe and will result in an even more tender and flavorful curry. You can use the same quantity and keep the Instant Pot cooking time the same.
