• • Prep Time
  • 20 Minutes
• • Cook Time
  • 45 Minutes
• • Serving
  • 3
  • 3

Ingredients

Instructions

1. Marinate chicken pieces with curd, garlic ginger paste, salt and red chilli. Leave it for 30 minutes.
2. After 30 minutes heat little oil in a pan and cook chicken till it becomes soft. If required add little water and cook it well.
3. Finely chop onion, garlic, ginger, tomatoes and green chilies.
4. Heat clarified butter in a pan, add whole brown cardamom, green cardamom, cinnamon, mace, clove, black pepper, cumin seeds and coriander seeds and fry it for 2-3 minutes.
5. Now add onion and fry it till it turns pink.
6. Then add cashew nuts, ginger, garlic, green chilies and tomatoes and cook it on medium heat till tomato becomes soft. (It may take 12-15 minutes).
7. Once done remove it from flame and let it cool for sometimes.
8. Once it is completely cooled, grind it to a smooth paste. Now stain the mixture with a strainer.
9. Then again heat a pan and add butter with little oil. Add the cooked chicken and stir it.
10. Now add ground and stained spices and cook it for 5-7 minutes.
11. Add water and salt and set the consistency of gravy as required.
12. Now add 2 table spoons of condensed milk / khoya. (If using khoya add 1 table spoon of sugar also).
13. Then remove it from the flame and garnish it with cream and hot spices powder.
14. Serve “Shahi Chicken” hot with Nan or Tandoori roti.

• Recipe Type : Chicken, Curries, Non vegetarian