Badshahi Chicken Recipe
Badshahi Chicken Recipe is a simple chicken recipe with a rich gravy, which is mildly spiced.
Its tastes sweet and sour with a hint of spic. Sourness is rendered from curd, and this recipe is spiced with green chillies. The dish has sweetish tinge of taste owing to its sugar and cashew nuts added. The dish is amazingly aromatic and delicious.
Serve this lip-smacking Badshahi Chicken Recipe along with Homemade Butter Naan Recipe, Chilli Coriander Fried Rice Recipe and a Mutton Shami Kebab Recipe for a complete meal on a weekend with family.
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Ingredients
- 350 grams Chicken , curry cut pieces
- 1 Onions , sliced
- 2 Onions , paste
- 3/4 tablespoon Ginger , paste
- 3/4 tablespoon Garlic , paste
- 150 grams Curd (Dahi / Yogurt)
- 20 grams Cashew nuts , paste
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Red Chilli powder
- 1/2 tablespoon Kashmiri Red Chilli Powder
- 2 Green Chillies , slit
- Salt , to taste
- 1 tablespoons Sugar
- Oil , to cook
- 1 tablespoon Ghee
- 1/4 cup Milk
- 1/2 teaspoon Rose water , (optional)
- 2 Cloves (Laung)
- 1 Cardamom (Elaichi) Pods/Seeds
- 1/2 inch Cinnamon Stick (Dalchini) To make the fresh masala
- 1/2 Nutmeg
- 3 Cardamom (Elaichi) Pods/Seeds
- 1/2 Mace (Javitri)
- 1 Black cardamom (Badi Elaichi)
How to make Badshahi Chicken Recipe
To begin making Badshahi Chicken Recipe, wash the chicken pieces, and transfer to a bowl marinate with salt for half an hour.
In a mixer jar, combine the cashew nuts and grind it with some water until smooth.
In a skillet, dry roast the ingredients - green cardamom, black cardamom, mace and nutmeg till fragrant, on a low heat.
Once the spices are done, allow them to cool down, pulse them in a mixer-grind to a fine powder. We will need about 3/4th tablespoon of this masala for this recipe. You can store the rest in an airtight container and use it for a later use.
In a kadai, add oil to deep fry the chicken.on medium-high flame.
Once the oil is hot, add the chicken pieces gradually within the oil and fry them for about 3 minutes on medium flame. Take them out with a slotted spoon and drain out excess oil. Keep aside.
(You can also shallow fry them for 10-12 minutes or till done, if you prefer to use less oil. This recipe uses a traditional way of making chicken)
In a kadai, heat a bit of oil, and add the spices once the oil is hot- cloves, cardamom, and cinnamon stick and saute a bit till fragrant.
Add sliced onion to it and fry them till it golden brown and caramelized, on a medium high heat.
Once done, add ginger, garlic,& onion paste one by one sauté them together till the raw aroma disappears.
Now add turmeric, red chili powder, & cumin powder then sauté. Save Kashmiri chilli powder till next step.
Also, in a small bowl, make a smooth mixture of curd, ground cashew nut paste and Kashmiri chilli powder. Add this mixture to the kadai & stir till the mixture leaves the sides of the pan and sort of comes together.
Now add the fried chicken pieces and mix them nicely.
Add slit green chillies & the freshly ground masala to it, about 3/4 tablespoon. You can adjust this to your liking.
Keep stirring occasionally. Continue cooking for about 5 minutes and then add milk and add salt after checking. be careful while adding salt since we had already added salt while frying the chicken. Adjust water if needed.
Cover and cook till the chicken is tender.
Check the tenderness of chicken, once tender, add ghee and rose water to it, if using, Cover & cook for another 2-5 minutes or till combined well, and switch off.
Serve this lip-smacking Badshahi Chicken Recipe along with Homemade Butter Naan Recipe, Chilli Coriander Fried Rice Recipe and a Mutton Shami Kebab Recipe for a complete meal on a weekend with family.
Badshahi Chicken Recipe is part of the Recipe Contest : Share The Best Non Veg Recipe From Your Kitchen
