Shahi Chicken (Rich Chicken Curry)

‘Shahi Chicken’ is not an every day chicken curry. As the name represents it is a royal and Mughlai recipe which Maa cooks very well. The smoothness of the gravy comes from the fresh cream and cashew paste that are been used. You will get very mild sweetness from the raisin paste and beautiful brown colour from fried onion paste. Adding saffron and keora water gives this chicken curry the Mughlai flavor. I prefer to serve this Shahi Chicken with ‘Khuska Pulao’ but it goes very well with ‘Butter Naan’ too.

1

Ingredients:

  • Chicken – 1 kg (With bone – Curry cut)
  • Yogurt – 200 gms
  • Onion – 300 gms (Chopped)
  • Ginger Paste – 2 tsp
  • Garlic Paste – 2 tsp
  • Coriander Powder – ½ tsp
  • Black Pepper Powder – ½ tsp
  • Chilli Powder – ½ tsp
  • Turmeric Powder – ½ tsp
  • Whole Red Chilli – 3-4
  • Shahi Jeera or Caraway Seeds – ¼ tsp
  • Bay Leaf – 2
  • Shahi Garam Masala – 1 tsp
  • Nutmeg Powder – ¼ tsp
  • Keora Water – 1 tsp
  • Kesar or Saffron – ¼ tsp (Soaked in warm milk)
  • Fresh Cream – 3-4 Tbsp
  • Cashew Paste – 2-3 Tbsp
  • Raisin Paste – 1 Tbsp
  • Oil – 4 Tbsp
  • Salt – To taste

Steps:

  1. Wash the chicken pieces and marinate with yogurt, turmeric powder and 1 tsp oil for atleast 1 hour.
  2. Heat oil in a kadai and fry the chopped onion till crisp and brown. Take out from oil and let it cool for sometimes and then grind it into smooth paste.
  3. In the same kadai add sahi jeera, dry whole chilli, bay leaf, ginger and garlic paste. Sauté till raw smell of ginger and garlic goes off.
  4. Now add marinated chicken along with red chilli powder and coriander powder. Add salt. Cover and cook chicken pieces are almost done. Keep the heat on low and stir in between.
  5. After 15-20 minutes remove cover and add cashew paste, raisin paste, black pepper powder, garam masala powder, nutmeg powder. Mix well. Cover and cook for another 7-8 minutes or till chicken is cooked.
  6. Remove cover and add saffron soaked milk and keora water. Cover and let the chicken curry rest for 10 minutes.
  7. Serve with ‘Khuska Pulao’ or ‘Vegetable Pulao’ or ‘Vegetable Biriyani’.

 

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