Badshahi Chicken Recipe
Course: Side Dish
Cuisine: Indian
Diet: Non-Vegetarian
Description:
Badshahi Chicken is a flavorful chicken dish with a rich, mildly spiced gravy. This delicious Indian recipe combines tender chicken with a mix of aromatic spices and creamy yogurt for a delightful side dish.
Ingredients
- 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
- Oil – as needed 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 piece
- Nutmeg – 1/2
- Cardamom (Elaichi) Pods/Seeds – 3
- Mace (Javitri) – 1
- Black cardamom (Badi Elaichi) – 1
Preparation
-
Marinate the Chicken:
Wash the chicken pieces thoroughly. Place them in a bowl and marinate with salt for about 30 minutes. -
Prepare Cashew Paste:
In a mixer jar, combine cashew nuts with some water and grind them until smooth. Set aside. -
Make the Fresh Masala:
To prepare the fresh masala, grind the following ingredients together:- Nutmeg (1/2)
- Cardamom Pods (Elaichi) – 3
- Mace (Javitri) – 1
- Black cardamom (Badi Elaichi) – 1
Cooking Instructions
-
Cook Onions:
Heat oil and ghee in a large pan. Add the sliced onions and sauté until they turn golden brown. Add the paste of the second set of onions and sauté again until the raw smell disappears. -
Add Ginger and Garlic Paste:
Add the ginger and garlic paste and sauté for a minute, releasing their fragrance. -
Spices and Chicken:
Add the turmeric powder, cumin powder, red chili powder, and Kashmiri red chili powder. Stir well and cook for 2 minutes. Then, add the marinated chicken and sauté until the chicken changes color and is partially cooked. -
Add Cashew Paste and Yogurt:
Add the cashew paste and yogurt. Mix everything thoroughly and cook for another 5 minutes, allowing the chicken to absorb the flavors. -
Simmer with Milk and Spices:
Pour in the milk and bring it to a gentle simmer. Add the slit green chilies, sugar, salt to taste, and the fresh masala mix you prepared earlier. -
Final Touches:
Stir everything together and let it simmer for about 30 minutes or until the chicken is tender and cooked through. You can adjust the consistency by adding water if needed. -
Garnish with Rose Water:
Optional: Add rose water for a fragrant finish.
Serving Suggestions:
Serve the Badshahi Chicken hot with naan, roti, or steamed rice for a delightful meal.
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Enjoy the royal flavors of Badshahi Chicken, a rich and aromatic dish perfect for a side to complement your meal!
