- Marinate the chicken with onion, ginger, garlic and curd. Keep it for 1 hour.
- Then heat oil and ghee and add whole black pepper. Then add the marinated chicken.
- Keep cooking in slow heat and then add the cashew and melon powder.
- Then add the white pepper, garam masala powder, nutmeg powder and pinch of crushed mace.
- Add sugar, salt and cream.
- Keep cooking slowly till the chicken is done. Once the dish is done, spread fried onion on top.
When this dish touches your taste buds, we can assure you that you will be transported into the royal and grand embrace of the Mughal period. The Begumi Chicken, as the name suggests, draws inspiration from the Mughal period. It has rich and bold flavours that will leave you asking for more. Try it out now!!
Begumi Chicken
By Rajashree Bhattacharyya
Dec, 27th
850
Servings
4 persons
Cook Time
40 minutes
Ingredients
16
- 18
Ingredients
- 500 grams Chicken
- 1 Onion Paste
- 2 onions deep fried till they're brown in colour
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 10 Cashew Nuts Powder
- 2 tsp Melon Seeds Powder
- 10 Whole Black Pepper
- 1 tsp White Pepper Powder
- 3 tbsp Curd
- 3 tbsp Refined oil
- ½ tsp Nutmeg Powder
- 1 Javitri (mace) Crushed
- 1 tsp Sugar
- Salt to taste
- 2 tbsp Ghee
- 3 tsp Cream
- 1 tsp Garam Masala Powder
