Royal Chicken Recipe

Royal Chicken Recipe

Royal Chicken Recipe
12 large Drumsticks of Chicken
75 gms Desi Ghee
100 gms sliced Onion (Pyaj)
6 small Cardamom (Chotti Elaichi)
2 big Cardamom (Motti Elaichi)
3 Cloves (Lavang)
1 stick Cinnamon (Tuj/Dalchini)
25 gms strained Garlic Paste (Lasun Paste)
25 gms strained Ginger Paste (Adrak Paste)
10g Tazza Dhania
4.5 gms Turmeric (Haldi)
3 gms Red chili Powder (Lal Mirchi)
Salt (Namak)
100 gms Yoghurt
1 litre clear Chicken Stock
60 ml Cream (Malai)
1/2 Nutmeg (Jaiphal)
12 Tazza Dhania


How to make royal chicken top:
  • Clean, remove the skin and debone the chicken.
  • Cut each breast into three equal sized pieces widthwise.
  • Wash them and pat dry.
  • Heat ghee in a pan.
  • Combine onions, green cardamom, black cardamom, cloves and cinnamon.
  • Fry over medium heat till onions becomes translucent and glossy.
  • Combine garlic and ginger pastes.
  • Stir for 30 seconds.
  • Combine coriander, turmeric and red chilli powders and stir.
  • Then combine 120 ml cup of chicken stock and salt and stir well.
  • Take it to a boil.
  • Reduce the heat and let it simmer.
  • Stir constantly so that onions are mashed properly.
  • Remove pan from heat.
  • Mix in in yoghurt.
  • Return pan to heat and stir fry until the liquid evaporates.
  • Combine 480 ml cup of chicken stock.
  • Take it to a boil.
  • Reduce heat.
  • Cover it and let it simmer.
  • Stir occasionally for 5 minutes.
  • Combine grated nutmeg and stir it well.
  • Cover and let it simmer over very low heat till the gravy is of thin sauce type.
  • Remove it from the heat.
  • Adjust seasoning.
  • Pour in a bowl.
  • Garnish with coriander.
  • Serve with phulka.

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