Badshahi Tikka with Zeera Rice & Murgh Makhan Wala Recipes | Masala Mornings with Shireen Anwar

Savor the royal flavors of two iconic desi chicken dishes. Badshahi Tikka—a creamy, grilled chicken marinated with hung curd, spices, and cashew—is served on a bed of cumin-spiced Zeera Rice. Paired perfectly with Murgh Makhan Wala, a velvety butter chicken simmered in tomato ketchup, cream, and kasuri methi. These traditional South Asian recipes bring richness and warmth to your table, ideal for festive feasts or weekend indulgence.

Masala Mornings with Shireen Anwar

Badshahi Tikka with Zeera Rice

Ingredients for Tikka:
Chicken legs – 2
Chicken breasts (give cuts) – 2
Salt – 1 tsp
Black pepper – 1 tsp
Ginger garlic paste – 1 tbsp
Yogurt – 2 tbsp
Hung curd – 3 tbsp
Cream – 3 tbsp
Egg white – 1
Trifle – 1/4 tsp
Corn flour – 1 tbsp
Clarified butter – 3 tbsp
Cashew nuts (ground) – 1 tbsp
Green cardamom (ground) – 1/4 tsp

Method:

Give deep cuts on the chicken pieces.

Marinate with all ingredients for at least 2 hours.

Grill or cook the chicken until fully done and golden brown.

Serve hot over zeera rice with fresh salad.

Ingredients for Zeera Rice:

Rice (soaked for 30 mins) – 250g

White cumin seeds – 1/2 tsp

Black cumin seeds – 1/2 tsp

Brown onion – 2 tbsp

Whole spices – 1 tbsp

Oil – 1/4 cup

Salt – 1.5 tsp

Water – as required

Method:

In a pan, heat oil and add whole spices, both zeera, and brown onions.

Add soaked rice and salt, sauté for 2–3 minutes.

Add enough water to cook the rice.

Cover and cook until done.

Serve with Badshahi Tikka.

Murgh Makhan Wala
Ingredients:

Chicken (boneless cubes) – 1/2 kg

Yogurt – 1/2 cup

Tandoori masala – 1 tbsp

Onion (chopped) – 1/2 cup

Ginger – 1 inch piece

Garlic – 1 clove

Water – 2 tbsp

Oil – 1/4 cup

Allspice – 2 tsp

Chili powder – 1 tsp

Ketchup – 1/2 cup

Cream – 1/2 cup

Butter – 2 tbsp

Kasuri methi – 1 tsp

Salt – 1 tsp

Method:

Mix yogurt and tandoori masala; marinate chicken in it for 1 hour.

Blend onion, ginger, and garlic with 2 tbsp water to form a paste.

Heat 2 tbsp oil in a pan, lightly brown the chicken pieces, and set aside.

In the same pan, add remaining oil and fry the onion paste for 3–4 minutes.

Add allspice and chili powder, sauté for a minute.

Stir in ketchup, then add the cooked chicken.

Pour in cream, bring to a boil.

Add butter, kasuri methi, and salt. Cook on low heat until the chicken is fully done and coated in thick, rich gravy.

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