Shahi Chicken

Ingredients

Chicken pieces 500 gram
Onion (payaz), finely chpped 2 medium
Ginger garlic (adrakh lahsan) chopped 2 table spoon
Green chilli (hari mirch), chopped 2 tea spoon
Tomatoes (tamater), chopped 1 medium
Salt (namak) to taste
Whole red chilli (lal mirch) 3
Whole brown cardamom (brown elaichi) 1
Green cardamom (chhoti elaichi) 1
Cinnamon (dalchini) 1″ piece
Mace (javitri) 1/4 tea spoon
Clove (laung) 2
Whole black pepper (sabut kali mirch) 6
Cumin (jeera) seeds 1 table spoon
Coriander (dhaniya) seeds 1 table spoon
Hot spices ( garam masala) powder 1/2 tea spoon
Sugar  (chini) 1 tea spoon
Cream (malai) 1/2 cup
Cashew nut (kaju) 1/2 cup
Clarified butter (ghee) 3 table spoon
Khoya/ condensed milk 2 table spoon
Oil 1 table spoon
Butter 2 table spoon
For Marination
Garlic- ginger (adrakh lahsan) paste 2 table
Yogurt (dahi) 4 table
Red chilli (lal mirch) 1 table spoon
Salt (namak) to taste

Method

  • 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.

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