Badshahi chicken

This is a chicken dish which will be loved by all age groups —

The gravy will taste somewhat sweet — from cashew , almond and khoya kheer paste together with the sourness from curd and aromatic due to some flavourful aromatic spices

It can be had with roti , naan or Pulao

Main Ingredients :

• 750 cms of chicken on bone
• 2 medium sized onion paste
• 3 tsp of ginger garlic paste
• 5 tsp of cashew, almond and khoya kheer paste ( wet paste )
• 2 tsp of roasted and grinded dry masala(cardamom, clove, cinnamon, mace )
• 5 tbsp of ghee
• 2 tbsp of vegetable oil
• 2 tsp of kashmiri lal mirch
• 1 tsp of whole garam masala
• 1 bay leaf
• 1 tsp of kewra essence

Method :

Clean and cut the chicken into medium sized pieces.

Add vegetable oil in a pan — fry the chicken pieces and keep them aside .

Add in ghee in the same pan with some whole garam masala and bay leaf in it — when it starts to splutter add in the onion paste — saute it for 5 minutes —

Add in the ginger garlic paste — saute for another 15 minutes — now add in the wet paste and fry till oil oozes out —

Now is the time to add in the fried chicken pieces and the dry masalas — Keep the flame to medium and fry all the ingredients thoroughly — Add in salt to taste —

Add some warm water — just enough to cover the chicken pieces — cover it and put off the flame — when the chicken is cooked through– and all the water has been absorbed —

Sprinkle some garam masala and kewra essence — and cover it till the time you serve it —

Serve it with pulao —-