Badshahi Jhinga | How to make Badshahi Jhinga

By Sayan Majumder  |  15th Feb 2017  |  
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  • Badshahi Jhinga, How to make Badshahi Jhinga
Badshahi Jhingaby Sayan Majumder
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About Badshahi Jhinga Recipe

Prawn in rich gravy of my style

Badshahi Jhinga, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Badshahi Jhinga is just mouth-watering. This amazing recipe is provided by Sayan Majumder. Be it kids or adults, no one can resist this delicious dish. How to make Badshahi Jhinga is a question which arises in people's mind quite often. So, this simple step by step Badshahi Jhinga recipe by Sayan Majumder. Badshahi Jhinga can even be tried by beginners. A few secret ingredients in Badshahi Jhinga just makes it the way it is served in restaurants. Badshahi Jhinga can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Badshahi Jhinga.

Badshahi Jhinga

Ingredients to make Badshahi Jhinga

  • For marination: 10-12 tiger prawns
  • 1 teasp Ajwan
  • 2 tbsp Kasuri methi
  • salt to taste
  • 1 tbsp ginger garlic paste
  • For Gravy: 2 tbsp ghee
  • 4 green cardamoms
  • 1/2 inch cinnamon stick
  • 1 bay leaf
  • 1 tbsp ginger and garlic paste
  • 1 cup Boiled onion paste
  • 1tbsp cashew nut paste
  • 1 cup stock water
  • salt to taste
  • Pinch of sugar
  • 1TBSP GREEN chilli PASTE
  • 2TBSP cream
  • 1/2 cup mawa(khoya kheer)
  • few saffron strands mixed in 3 tbsp milk
  • oil

How to make Badshahi Jhinga

  1. Marinate the Prawns with ajwan,Kasuri methi,salt,ginger garlic paste and keep aside for 30 mins.
  2. Heat up oil in a kadhai.Then fry the prawns.
  3. Heat up ghee in kadhai.Add bay leaf,cardamom,cinnamon stick and fry a little.
  4. Add ginger garlic paste.Pour boiled onion paste and cook well.
  5. Add cashew nut paste and saute well.
  6. Add stock water.
  7. Add salt,sugar and green chilli paste.Cook well.
  8. Pour fresh cream and khoya.Stir well.
  9. Add saffron mixed milk from top.
  10. Serve hot.

My Tip:

Dont overfry prawns

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