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| Chicken Badshahi |
| This elaborate Indian chicken dish contains three different spice blends, or masalas, making it truly live up to its name, as Badshahi suggests, a dish fit for royalty. You can adjust the character and heat of the dish by experimenting with the masala blends. Serve with basmati rice. |
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| Base SKU: |
468 |
| Cuisine: |
Indian |
| Prep Time: |
1 Hour (including 30 Minutes marinating time) |
| Cooking Time: |
40 Minutes |
| Yield: |
4 Servings |
| Source: |
myEthnicWorld |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| Instructions: |
| 1. |
Combine masala ingredients. Rub this spice mixture on the chicken; marinate for ; hour in the refrigerator. |
| 2. |
Meanwhile, using a mortar and pestle or small food processor, blend the ingredients for the coriander paste; reserve. Blend the tomatoes and cashews into a smooth paste in the same manner; reserve. |
| 3. |
Fry the sliced onions in half the ghee until they start to brown. |
| 4. |
Add the marinated chicken pieces and sauté over a medium flame until well browned. Reduce heat and continue frying until done, about 30 minutes. |
| 5. |
Remove the chicken, drain the drippings; reserve. |
| 6. |
Add remaining ghee and fry the coriander paste until the mixture loses all moisture and turns dark. Add the reserved chicken pieces and season with a bit of salt. |
| 7. |
Coat the chicken well with the paste. Fry for 3–5 minutes on high. |
| 8. |
Add the tomato/cashew paste and the reserved drippings. Mix well and keep covered on low flame until the mixture boils. |
| 9. |
Sprinkle garam masala over mixture, bring to a boil for 30 seconds, and remove from heat. Serve with rice. |
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