Badshahi Chicken Recipe
A non-veg Indian recipe with chicken - curry cut pieces, onions - sliced, onions - paste. Ready in 55 min, serves 3.
Curated byAarav Mehta🇮🇳
Instructions
29 steps- 1
To begin making Badshahi Chicken Recipe, wash the chicken pieces, and transfer to a bowl marinate with salt for half an hour
chicken - curry cut pieces(350 grams)salt - to taste - 2
In a mixer jar, combine the cashew nuts and grind it with some water until smooth
cashew nuts - paste(20 grams)rose water - (optional)(1/2 teaspoon) - 3
To make the fresh masala In a skillet, dry roast the ingredients - green cardamom, black cardamom, mace and nutmeg till fragrant, on a low heat
green chillies - slit(2)cardamom (elaichi) pods/seeds(1)nutmeg(1/2)cardamom (elaichi) pods/seeds(3)mace (javitri)(1/2)black cardamom (badi elaichi)(1) - 4
Once the spices are done, allow them to cool down, pulse them in a mixer-grind to a fine powder
turmeric powder (haldi)(1 teaspoon)cumin powder (jeera)(1 teaspoon)red chilli powder(1/2 teaspoon)kashmiri red chilli powder(1/2 tablespoon) - 5
We will need about 3/4th tablespoon of this masala for this recipe
- 6
You can store the rest in an airtight container and use it for a later use
- 7
In a kadai, add oil to deep fry the chicken
chicken - curry cut pieces(350 grams) - 8
on medium-high flame
- 9
Once the oil is hot, add the chicken pieces gradually within the oil and fry them for about 3 minutes on medium flame
chicken - curry cut pieces(350 grams) - 10
Take them out with a slotted spoon and drain out excess oil
- 11
Keep aside
- 12
(You can also shallow fry them for 10-12 minutes or till done, if you prefer to use less oil
- 13
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
chicken - curry cut pieces(350 grams)cloves (laung)(2)cardamom (elaichi) pods/seeds(1)inch cinnamon stick (dalchini)(1/2)cardamom (elaichi) pods/seeds(3)black cardamom (badi elaichi)(1) - 14
Add sliced onion to it and fry them till it golden brown and caramelized, on a medium high heat
onions - sliced(1) - 15
Once done, add ginger, garlic,& onion paste one by one sauté them together till the raw aroma disappears
onions - paste(2)ginger - paste(3/4 tablespoon)garlic - paste(3/4 tablespoon)cashew nuts - paste(20 grams) - 16
Now add turmeric, red chili powder, & cumin powder then sauté
turmeric powder (haldi)(1 teaspoon)cumin powder (jeera)(1 teaspoon)red chilli powder(1/2 teaspoon)kashmiri red chilli powder(1/2 tablespoon) - 17
Save Kashmiri chilli powder till next step
turmeric powder (haldi)(1 teaspoon)cumin powder (jeera)(1 teaspoon)red chilli powder(1/2 teaspoon)kashmiri red chilli powder(1/2 tablespoon) - 18
Also, in a small bowl, make a smooth mixture of curd, ground cashew nut paste and Kashmiri chilli powder
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) - 19
Add this mixture to the kadai & stir till the mixture leaves the sides of the pan and sort of comes together
- 20
Now add the fried chicken pieces and mix them nicely
chicken - curry cut pieces(350 grams) - 21
Add slit green chillies & the freshly ground masala to it, about 3/4 tablespoon
red chilli powder(1/2 teaspoon)kashmiri red chilli powder(1/2 tablespoon)green chillies - slit(2) - 22
You can adjust this to your liking
- 23
Keep stirring occasionally
- 24
Continue cooking for about 5 minutes and then add milk and add salt after checking
salt - to tastesunflower oil - to cookmilk(1/4 cup) - 25
be careful while adding salt since we had already added salt while frying the chicken
chicken - curry cut pieces(350 grams)salt - to taste - 26
Adjust water if needed
rose water - (optional)(1/2 teaspoon) - 27
Cover and cook till the chicken is tender
chicken - curry cut pieces(350 grams)sunflower oil - to cook - 28
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
chicken - curry cut pieces(350 grams)sunflower oil - to cookghee(1 tablespoon)rose water - (optional)(1/2 teaspoon) - 29
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
chicken - curry cut pieces(350 grams)red chilli powder(1/2 teaspoon)kashmiri red chilli powder(1/2 tablespoon)
Rate this recipe
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Badshahi Chicken Recipe
A non-veg Indian recipe with chicken - curry cut pieces, onions - sliced, onions - paste. Ready in 55 min, serves 3.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
29 steps- 1
To begin making Badshahi Chicken Recipe, wash the chicken pieces, and transfer to a bowl marinate with salt for half an hour
chicken - curry cut pieces(350 grams)salt - to taste - 2
In a mixer jar, combine the cashew nuts and grind it with some water until smooth
cashew nuts - paste(20 grams)rose water - (optional)(1/2 teaspoon) - 3
To make the fresh masala In a skillet, dry roast the ingredients - green cardamom, black cardamom, mace and nutmeg till fragrant, on a low heat
green chillies - slit(2)cardamom (elaichi) pods/seeds(1)nutmeg(1/2)cardamom (elaichi) pods/seeds(3)mace (javitri)(1/2)black cardamom (badi elaichi)(1) - 4
Once the spices are done, allow them to cool down, pulse them in a mixer-grind to a fine powder
turmeric powder (haldi)(1 teaspoon)cumin powder (jeera)(1 teaspoon)red chilli powder(1/2 teaspoon)kashmiri red chilli powder(1/2 tablespoon) - 5
We will need about 3/4th tablespoon of this masala for this recipe
- 6
You can store the rest in an airtight container and use it for a later use
- 7
In a kadai, add oil to deep fry the chicken
chicken - curry cut pieces(350 grams) - 8
on medium-high flame
- 9
Once the oil is hot, add the chicken pieces gradually within the oil and fry them for about 3 minutes on medium flame
chicken - curry cut pieces(350 grams) - 10
Take them out with a slotted spoon and drain out excess oil
- 11
Keep aside
- 12
(You can also shallow fry them for 10-12 minutes or till done, if you prefer to use less oil
- 13
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
chicken - curry cut pieces(350 grams)cloves (laung)(2)cardamom (elaichi) pods/seeds(1)inch cinnamon stick (dalchini)(1/2)cardamom (elaichi) pods/seeds(3)black cardamom (badi elaichi)(1) - 14
Add sliced onion to it and fry them till it golden brown and caramelized, on a medium high heat
onions - sliced(1) - 15
Once done, add ginger, garlic,& onion paste one by one sauté them together till the raw aroma disappears
onions - paste(2)ginger - paste(3/4 tablespoon)garlic - paste(3/4 tablespoon)cashew nuts - paste(20 grams) - 16
Now add turmeric, red chili powder, & cumin powder then sauté
turmeric powder (haldi)(1 teaspoon)cumin powder (jeera)(1 teaspoon)red chilli powder(1/2 teaspoon)kashmiri red chilli powder(1/2 tablespoon) - 17
Save Kashmiri chilli powder till next step
turmeric powder (haldi)(1 teaspoon)cumin powder (jeera)(1 teaspoon)red chilli powder(1/2 teaspoon)kashmiri red chilli powder(1/2 tablespoon) - 18
Also, in a small bowl, make a smooth mixture of curd, ground cashew nut paste and Kashmiri chilli powder
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) - 19
Add this mixture to the kadai & stir till the mixture leaves the sides of the pan and sort of comes together
- 20
Now add the fried chicken pieces and mix them nicely
chicken - curry cut pieces(350 grams) - 21
Add slit green chillies & the freshly ground masala to it, about 3/4 tablespoon
red chilli powder(1/2 teaspoon)kashmiri red chilli powder(1/2 tablespoon)green chillies - slit(2) - 22
You can adjust this to your liking
- 23
Keep stirring occasionally
- 24
Continue cooking for about 5 minutes and then add milk and add salt after checking
salt - to tastesunflower oil - to cookmilk(1/4 cup) - 25
be careful while adding salt since we had already added salt while frying the chicken
chicken - curry cut pieces(350 grams)salt - to taste - 26
Adjust water if needed
rose water - (optional)(1/2 teaspoon) - 27
Cover and cook till the chicken is tender
chicken - curry cut pieces(350 grams)sunflower oil - to cook - 28
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
chicken - curry cut pieces(350 grams)sunflower oil - to cookghee(1 tablespoon)rose water - (optional)(1/2 teaspoon) - 29
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
chicken - curry cut pieces(350 grams)red chilli powder(1/2 teaspoon)kashmiri red chilli powder(1/2 tablespoon)
Rate this recipe
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