Badshahi Chicken Recipe
Indulge in the royal flavors of Badshahi Chicken, a delightful Indian dish that captures the essence of rich spices and creamy textures, perfect for a weekend feast with family.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (curry cut pieces) | 350 grams |
| Onions (sliced) | 1 |
| Onions (paste) | 2 |
| Ginger (paste) | 3/4 tablespoon |
| Garlic (paste) | 3/4 tablespoon |
| Curd (Dahi / Yogurt) | 150 grams |
| Cashew nuts (paste) | 20 grams |
| Turmeric powder (Haldi) | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Kashmiri Red Chilli Powder | 1/2 tablespoon |
| Green Chillies (slit) | 2 |
| Salt | To taste |
| Sugar | 1 tablespoon |
| Sunflower Oil | For cooking |
| Ghee | 1 tablespoon |
| Milk | 1/4 cup |
| Rose water (optional) | 1/2 teaspoon |
| Cloves (Laung) | 2 |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Nutmeg | 1/2 |
| Cardamom (Elaichi) Pods/Seeds | 3 |
| Mace (Javitri) | 1/2 |
| Black Cardamom (Badi Elaichi) | 1 |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Servings
- Servings: 3
- Cuisine: Indian
- Course: Side Dish
- Diet: Non-Vegetarian
Instructions
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Marinate the Chicken: Start by washing the chicken pieces thoroughly. Place them in a bowl and marinate with salt for 30 minutes.
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Make Cashew Paste: In a mixer, grind the cashew nuts with a little water until smooth. Set aside.
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Prepare the Fresh Masala: Dry roast the green cardamom, black cardamom, mace, and nutmeg in a skillet over low heat until fragrant. Allow the spices to cool, then grind them into a fine powder. Reserve about 3/4 tablespoon for this recipe, storing any extra in an airtight container for future use.
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Fry the Chicken: In a kadai, heat sunflower oil on medium-high flame. Once hot, carefully add the chicken pieces and fry for about 3 minutes until golden. Use a slotted spoon to remove the chicken and drain excess oil. Alternatively, shallow fry for 10-12 minutes if preferred.
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Sauté Spices and Onions: In the same kadai, add a little oil, then toss in the cloves, cardamom, and cinnamon stick. Sauté until fragrant. Next, add the sliced onion and cook until caramelized and golden brown.
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Add Pastes and Spices: Stir in the ginger, garlic, and onion paste, sautéing until the raw aroma disappears. Then add turmeric, red chili powder, and cumin powder. Save the Kashmiri chili powder for later.
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Combine Ingredients: In a small bowl, mix curd, cashew paste, and Kashmiri chili powder until smooth. Add this mixture to the kadai, stirring until it leaves the sides of the pan.
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Incorporate Chicken and Green Chillies: Add the fried chicken pieces to the kadai, mixing well. Stir in the slit green chillies and the reserved ground masala. Cook for about 5 minutes, then pour in the milk, adjusting salt to taste.
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Cook Until Tender: Cover and simmer until the chicken is tender. Once tender, stir in ghee and rose water, if using. Cover again and cook for another 2-5 minutes.
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Serve: Serve this delectable Badshahi Chicken alongside Homemade Butter Naan, Chilli Coriander Fried Rice, and Mutton Shami Kebabs for a complete and satisfying meal.
Enjoy the ultimate taste of royalty in your kitchen!
