Royal Badshahi Chicken: A Creamy Indian Delight

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

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

1. Marinate the Chicken: Start by washing the chicken pieces thoroughly. Place them in a bowl and marinate with salt for 30 minutes.

   Related Articles

   • 
     Tropical Papaya Sorbet: A Refreshing Summer Delight
   • 
     Creamy Corn Korma with Coconut Milk – A Flavorful Vegetarian Indian Dish
   • 
     Saffron Sandesh Panna Cotta with Pistachios
   • 
     Ajwaini Tamatar Bhindi Recipe – Spicy Okra with Carom Seeds and Tomato
   • 
     Delicious Goan Sando: Steamed Coconut Rice Cakes Filled with Sweetness
   • 
     Spicy Paneer Kolhapuri Recipe with Homemade Kolhapuri Masala

2. Make Cashew Paste: In a mixer, grind the cashew nuts with a little water until smooth. Set aside.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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!