• 1 1/2 lb chicken (boneless / skinless breast pieces)
  • 1 1/2 ” piece ginger
  • 10-12 cloves garlic
  • 1/2 cup yogurt
  • 2 onions sliced
  • 2 tomatoes chopped
  • 2 tsp chili powder
  • 1/2 tsp turmeric
  • 1/2 cup grated coconut
  • 7-8 cloves
  • 7-8 pepper corns
  • 1 1/2 tsp coriander seeds
  • 1″ cinnamon
  • 1/2 tsp fennel seeds (saunf)
  • 7-10 cashew nuts
  • 15-20 almonds
  • 2-3 tbsp ghee (butter) or oil
  • Cilantro for garnishing
  • Salt to taste

METHOD : Blend ginger, garlic and yogurt to a fine paste.Heat ghee or oil in a skillet and fry the onions until golden brown. Add the yogurt paste to the onions and fry till brown. Add chili powder and turmeric. Fry for 2 more minutes. Add the tomatoes and fry for another 4-5 minutes. Add chicken and salt. Cook under low flame for 40-45 minutes or till the chicken is cooked by covering the pan. While the chicken is being cooked, blend coconut, cloves, pepper, coriander, cinnamon, fennel and nuts to a fine paste. Add the above paste to the cooked chicken and bring to a boil. Garnish with fresh cilantro. Serve with hot fried rice or with naan (flat bread).

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