My cooking diary (Badshahi Chicken)

Hello everyone!! I came back with my new recipe. Today I will share the recipe on how to make "Badshahi Chicken".😊

"Badshahi Chicken"

* Materials: -

Chicken without bones - 1 kg

Yogurt - half a cup

Almonds - 10

Cashews - 10

Onions - by size (the country's onions are small, very large here) - like quantity

Ginger, garlic - 2 tbsp

Ghee - one tablespoon

Turmeric - 1 tbsp

Tomatoes - 2

Mustard oil - as much as needed for frying

Curry leaves - 2,4

Cumin - one tablespoon

Salt- like quantity

Chicken stock - 2 cups

Kashmiri red chilli- quantity

Lemon juice - one tablespoon

Coriander leaves - 3/4

* Method: -

Cut the chicken into small pieces, grate it with a fork and put lemon, salt and chilli on it for an hour.

Beat the yogurt with a little water for quite a while.

Make a paste by frying cashews and almonds in a dry pan.

Cut onion, ginger, garlic and make a reddish fried paste.

Heat a little ghee in a pan and fry the chicken pieces lightly. If you fry too much, it will become hard.

Add curry leaves and cumin seeds in mustard oil.

Add chicken and onion paste.

Mix very well and stir with tomato paste.

Give turmeric powder.

When the tomato is raw, mix it with almond paste.

Add chilli, salt.

When the oil is released from the chicken, add the hot chicken stock.

Cover.

In 15 minutes, the chicken is boiled and the broth becomes thick. In fact, shake it with whipped yoghurt.

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