Murgh Zaiqa-e-Badshah is a regal Pakistani dish that brings a burst of flavors to the table. Originating from the rich culinary traditions of the Mughal era, this dish combines succulent chicken with a blend of aromatic spices, including cumin, coriander, and turmeric. The chicken is cooked to perfection in a rich, creamy sauce made with yogurt and tomatoes, creating a tantalizing taste profile that is both savory and mildly spicy. The addition of saffron and green cardamom elevates its flavor, making it a favorite for special occasions and family gatherings. Loved for its rich and creamy texture, Murgh Zaiqa-e-Badshah is often enjoyed with naan or basmati rice, making it a beloved choice among spice enthusiasts and those looking to indulge in a royal culinary experience.
Murgh Zaiqa-e-Badshah
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
450 Kcal
Calories
27 Grams
Total Fat
10 Grams
Saturated Fat
110 Mg
Cholesterol
600 Mg
Sodium
15 Grams
Total Carbohydrate
3 Grams
Dietary Fiber
35 Grams
Protein
10 Mg
Vitamin C
Directions
Step 1
Heat ghee in a large pot over medium heat. Add sliced onions and sauté until golden brown.
Step 2
Add garlic and ginger. Stir well until fragrant.
Step 3
Add chicken pieces and cook until they are lightly browned.
Step 4
Add tomatoes, cumin, coriander, turmeric, and green cardamom. Stir to coat the chicken with spices.
Step 5
Mix in yogurt and saffron. Reduce heat to low and cover the pot. Let it simmer for 20 minutes.
Step 6
Stir occasionally, ensuring the chicken is cooked through and the sauce has thickened.
Step 7
Garnish with fresh coriander leaves before serving. Enjoy with naan or basmati rice.
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