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Badshahi Chicken Recipe

Badshahi Chicken is a popular Mughlai Side-Dish
Author :
 
On :
Friday, 21 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Mughlai Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • Chicken - 1 kg
  • Garlic - 10 flakes
  • Ginger - 5 cm
  • Green chillies - 6 or to taste
  • salt - 2 tsp or to taste
  • curds - 1 cup
  • cold Milk - 1/2 cup
  • Malai or fresh Cream - 1/2 cup
  • Onion - 1/2 kg, chopped finely
  • Cashew nuts - 2 tbsp
  • Ghee - 5 tbsp
  • Cardamoms - 4
  • Cloves - 4
  • Cinnamon - 2 pieces
  • How to Make Badshahi Chicken:

    1. Clean, skin and joint the chicken.
    2. Grind garlic with ginger and green chillies to a smooth paste. Mix in the Salt and rub over the chicken pieces. Keep covered for 1/2 hour.
    3. Beat curd till smooth. Mix with milk and Malai. Pour over the chicken and keep covered in the fridge for 4-6 hours.
    4. Heat Ghee in a thick bottomed pan. Add cardamom, cloves and cinnamon. Add onion and fry till golden brown.
    5. Add chicken pieces with the marinade. Cover and simmer till the chicken is cooked
    6. Add the cashew paste and cook without cover till the gravy is thick and coats the chicken.
    7. Serve with Pulao or Parathas.




     

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