Home / Non-veg main course / Shahi Murgh / Shahi Chicken Curry
9 November, 2016

Shahi Murgh / Shahi Chicken Curry

Posted in : Non-veg main course on by : nrdubey Tags: , ,

Date – 3.11.2016

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Ingredients

Chicken (with bone) – 750 g, cut into medium

Tomato – 1 -2, medium, make paste

Red chili powder – 1 tsp

Kashmiri red chili powder – 1 tsp

Turmeric powder – ¼ tsp

Garam masala – 1 tsp

Kasuri methi – ½ tbsp.

Milk – ½ cup

Water – ¼ cup

Cream – 1 – 2 tbsp

Oil – 5-6 tbsp or as needed

Salt – as per taste

For making paste

Onion – 2 – 3 medium, cut into cubes

Garlic clove – 15

Ginger – 2 inch, chopped

Badam/ almonds – 18 -20 (soak in hot water for 10 minutes and remove skin)

Cashew / kaju – 8-10 (soak in hot water for 10 minutes)

Green chili – 2

Cumin / jeera – 1 tsp

Coriander seeds – 1 tbsp

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Method

Wash the chicken with the tab water and drain it completely. Keep it a side.

Take all the ingredients under ‘for making paste’ in a blender. Make smooth paste and keep it aside.

Heat oil in a kadai. Add bay leaf, clove, cinnamon stick and green cardamom. Wait until they crackle.

Add grinded paste. Fry this paste until oil separates from the masala.

Now add red chili, Kashmiri red chili, turmeric and tomato paste, fry for a minute.

Now add chicken pieces to the kadai and fry it for about 2-3 minutes at low- medium heat. Frying the chicken is very important do not skip it.

After frying the chicken add kasuri methi, garam masala and salt, stir to mix. Now cover it up with lid and let chicken gets cooked in its own juice for 5-6 minutes at low heat, stir in between if needed.

After 5-6 minutes chicken is half cooked. Now open the lid and add ½ cup milk + ¼ cup water (total ¾ cup), stir then again cover it up with the lid and cook at low for until chicken is tender and cooked.

When the chicken is tender add 1 tbsp cream and chopped coriander leaves.

Garnish with cream and serve with any hot Indian bread and rice.

 

In Short

 

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Take all the ingredients under ‘for making paste’ in a blender.

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Make smooth paste and keep it aside.

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Make smooth paste and keep it aside.

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Add bay leaf, clove, cinnamon stick and green cardamom. Wait until they crackle.

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Add grinded paste. Fry this paste until oil separates from the masala.

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Now add red chili, Kashmiri red chili, turmeric and tomato paste, fry for a minute.

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Now paste is ready.

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Now add chicken pieces to the kadai.

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Fry it for about 2-3 minutes at low- medium heat. Frying the chicken is very important do not skip it.

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After frying the chicken add kasuri methi, garam masala and salt, stir to mix.

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Now cover it up with lid and let chicken gets cooked in its own juice for 5-6 minutes at low heat, stir in between if needed.

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After 5-6 minutes chicken is half cooked. Now open the lid and add ½ cup milk + ¼ cup water (total ¾ cup).

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Stir then again cover it up with the lid and cook at low for until chicken is tender and cooked.

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When the chicken is tender add 1 tbsp cream and chopped coriander leaves.

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Shahi Murgh is ready.

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Garnish with cream and serve with any hot Indian bread and rice.

 

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