Chicken Shahjahani Recipe
Chicken Shahjahani is a rich and creamy chicken recipe cooked in a rich masala made with nuts, onions, and spices. Here is a simple recipe to make it.
Here are some more of my favorite chicken curry recipes: Dahi Chicken, Mughlai Chicken Stew, Chicken Rogan Josh, Malai Chicken, and Dhaba Chicken Curry.
About Chicken Shahjahani
Shahjahan means Emperor of the world. This Chicken Shahjahani is a rich and exquisite curry fit for the Shah Jahan. It is believed to have been created during the Mughal era. The khansamas (chefs) in the royal kitchen created many dishes to impress the kings. They used exquisite ingredients, such as saffron, nuts, and kewra essence, to create dishes that were truly royal.
I got this Chicken Shahjahani recipe from a newspaper clipping many years ago. I improvised it to suit our palate. This curry is not your everyday chicken curry. Make it for special occasions, festivals, or get-togethers. I can assure you that everyone who eats it will fall in love with it.
Ingredients
Ghee and Oil – To make this curry, use ghee and oil. Ghee will add a rich flavor, and oil will help balance the heaviness.
Whole Spices – You will need cloves (laung), black cardamoms (badi elaichi), and green cardamoms (hari elaichi).
Nuts and Seeds – This curry uses white poppy seeds, melon seeds, and cashew nuts. If poppy seeds are unavailable, you can omit them from the recipe.
Spice Powders – You will need turmeric powder, Kashmiri red chili powder, and garam masala powder.
Chicken – For optimal flavor, use skinless, bone-in chicken pieces.
Others – You will also need red onions, ginger-garlic paste, plain yogurt (dahi or curd), salt, heavy cream, and kewra essence.
Garnish the chicken shahjahani curry with chopped cilantro and halved hard-boiled eggs.
How To Make Murgh Shahjahani Recipe – Step By Step
Make The Masala Paste
Step 1: Soak 2 teaspoons of white poppy seeds, 2 teaspoons of melon seeds, and 10-12 cashew nuts in ¼ cup of warm water for 30 minutes.
Step 2: Heat 3 tablespoons of ghee and 2 tablespoons of oil in a pan over medium-high heat.
Step 3: Once the oil is hot, add 3-4 cloves, 2 black cardamoms, and 2 green cardamoms, and fry for 4-5 seconds.
Step 4: Add 1 and ½ cups chopped red onions and cook until translucent, stirring frequently.
Step 5: Add 2 teaspoon ginger garlic paste and cook until onions turn light brown.
Step 6: Remove the pan from the heat and let the onion mixture cool for 10 minutes.
Step 7: Once cooled, add the mixture to a blender with the soaked nuts and ¼ cup of water, and blend until a fine paste is formed.
Make The Curry
Step 8: Transfer the paste back to the pan. Add ¼ cup of water and mix until well combined.
Step 9: Cook for a minute.
Step 10: Add 1 teaspoon of turmeric powder, 2 teaspoon of Kashmiri red chili powder, 1 teaspoon of garam masala powder, and 1 teaspoon of salt, and cook for 3-4 minutes.
Step 11: Add 1 kg of skinless, bone-in chicken (cut into 1 ½-inch pieces) and cook on high heat for 3-4 minutes.
Step 12: Reduce the heat to low.
Step 13: Add 4 tablespoon plain yogurt (whisked) and ½ cup of water, and mix well. Cover the pan and cook for 40-45 minutes, stirring occasionally.
Step 14: Add 2 tablespoons of heavy cream and cook for an additional 3-4 minutes.
Step 15: Now add 3-4 drops of kewra essence and mix well.
Step 16: Check for salt and add more if needed.
Step 17: Garnish with 2 tablespoon chopped cilantro. Arrange 3-4 halved hard-boiled eggs on top and serve hot.
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Chicken Shahjahani Recipe
Ingredients
For The Masala Paste
- 2 teaspoons white poppy seeds
- 2 teaspoons melon seeds
- 10-12 cashew nuts
- 3 tablespoons ghee
- 2 tablespoons oil
- 3-4 cloves (laung)
- 2 black cardamoms (badi elaichi)
- 2 green cardamoms (hari elaichi)
- 1 and ½ cups chopped red onions
- 2 teaspoons ginger garlic paste
For The Curry
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon salt (or to taste)
- 1 kilogram skinless bone-in chicken (cut into 1 and ½ inch pieces)
- 4 tablespoons plain yogurt (dahi, curd) (whisked)
- 2 tablespoons heavy cream
- 3-4 drops kewra essence
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 3-4 hard-boiled eggs (cut into halves)
Instructions
Make The Masala Paste
- Soak poppy seeds, musk melon seeds, and cashew nuts in ¼ cup of warm water for 30 minutes.
- Heat oil and ghee in a pan over medium-high heat.
- Once the oil is hot, add cloves, black cardamom, and green cardamom, and fry for 4-5 seconds
- Add onions and cook until they are translucent, stirring frequently.
- Add ginger garlic paste and cook until onions turn light brown.
- Remove the pan from the heat and let the onion mixture cool for 10 minutes.
- Once cooled, add to a blender with soaked nuts and ¼ cup water and blend to make a fine paste.
Make The Curry
- Transfer the paste back to the pan.
- Add ¼ cup of water and mix well.
- Cook for a minute.
- Add turmeric powder, Kashmiri red chili powder, garam masala powder, and salt and cook for 3-4 minutes.
- Add the chicken and cook on high heat for 3-4 minutes.
- Reduce the heat to low.
- Add yogurt and ½ cup of water and mix well. Cover the pan and cook for 40-45 minutes, stirring occasionally.
- Add cream and cook for an additional 3-4 minutes.
- Now, add kewra essence and mix well.
- Check for salt and add more if needed.
- Garnish with chopped cilantro. Arrange the halved hard-boiled eggs on top and serve hot.
Is there a substitute for the musk melon seed and the Kewra essence?
You can replace melon seeds with almonds. There is no substitute for kewra but you can skip adding it.