Badshahi Chicken, first originated as to my knowledge, in a Bengali Daily when I was a little kid. With it my father tried his hands at cooking for the first time. Though made in a small quantity it turned out to be a HUGE Success! His tenure as a good cook started with this recipe and ended with making Chicken Cutlets. The legacy was forwarded to my big brother who has honed his skills and made it into a bigger success of mouthwatering Cutlets. You take a bite and you feel like floating in the magical ocean of happiness. I have always been a helping hand when such chefs are around! But that is yet another story. Now coming to Badshahi Chicken all you need is a handful of chicken breasts or legs and the following ingredients…
Oil to sauté the ingredients
Onion paste
Ginger paste
Green Chilli paste
Poppyseed paste
Tomato puree
Coconut milk
Plain curd
Salt and Sugar
Garam masala
Haldi/Turmeric powder
Kashmiri Mirch
How to cook: Marinade the chicken in curd and keep it for an hour. Add oil to Kadai and sauté all the ingredients for 5-10 minutes. Add the marinated chicken, mix well, cover the Kadai and let it cook for another 5-10 minutes. Add 1 cup of warm/boiling water. Add roasted garam masala or powder and mix well. Done!
No comments:
Post a Comment