Badshahi Chicken Recipe

Badshahi Chicken is a rich and flavorful Mughlai dish that originated in the royal kitchens of India. It is a delicious combination of tender chicken pieces cooked in a creamy and aromatic gravy made with a blend of spices, yogurt, and cashew paste. The dish is known for its royal taste and is often served at special occasions and festive gatherings.

3.6
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Non Vegdiet
45minstotal
45m.total
Badshahi Chicken
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Ingredients for Badshahi Chicken Recipe

  • 125 gram Chicken, Cut Into Pieces
  • 1/4 cup Yogurt
  • 1/2 tablespoon Ginger Garlic Paste
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Garam Masala
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Coriander Powder
  • 0.13 cup Onions, Finely Chopped
  • 1/2 tablespoon Oil
  • 1/2 tablespoon Ghee
  • 0.06 cup Cashew Paste
  • 0.13 cup Tomato Puree
  • As required Salt To Taste
  • as required Fresh Cream For Garnish
  • as per your need Chopped Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
794
calories per serving
54 g Fat55 g Protein24 g Carbs13 g FiberOther

Current Totals

  • Fat
    54g
  • Protein
    55g
  • Carbs
    24g
  • Fiber
    13g

MacroNutrients

  • Carbs
    24g
  • Protein
    55g
  • Fiber
    13g

Fats

  • Fat
    54g

Vitamins & Minerals

  • Calcium
    302mg
  • Iron
    9mg
  • Vitamin A
    984mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    15mg
  • Vitamin B6
    1mg
  • Vitamin B9
    107mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    37mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    221mg
  • Manganese
    5mg
  • Phosphorus
    630mg
  • Selenium
    63mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp