Badshahi Chicken Recipe

Cooking Directions

• STEP 1.Marinate the chicken pieces with yogurt, ginger-garlic paste, and spices for at least 1 hour.
• STEP 2.Heat oil in a pan and sauté onions until golden brown. Add the marinated chicken and cook until it is browned.
• STEP 3.In a separate pan, heat ghee and add the cashew paste, tomato puree, and spices. Cook until the oil separates.
• STEP 4.Add the cooked chicken to the gravy and simmer for 10-15 minutes until the flavors meld together.
• STEP 5.Garnish with fresh cream and chopped coriander leaves before serving.
• STEP 6.Serve hot with naan or rice.

Cooking Tips

• For a richer flavor, you can add a tablespoon of ghee to the marinade.
• To make the cashew paste, soak cashews in warm water for 15 minutes and blend them into a smooth paste.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a healthier version, you can use low-fat yogurt instead of regular yogurt.
• To make the dish more aromatic, you can add a pinch of saffron strands soaked in warm milk.

Storage and Serving

• Leftover Badshahi Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a microwave or on the stovetop before serving.
• Serve the Badshahi Chicken as a main course dish with naan, roti, or steamed rice.
• Garnish with additional fresh cream and chopped coriander leaves for an extra touch of flavor.