Chicken Shahjahani

Chicken Shahjahani is a rich and creamy recipe of chicken where chicken is cooked in a rich masala made with dry fruits, onions and spices. Here is a simple recipe to make it.

This is a dish which we all look forward to eating on a weekend during our cosy family lunch. Murgh Shahjahani, a basket of piping hot Pudina Laccha Parathas and royal Vegetable Dum Biryani, what more could you ask for!

This recipe has juicy chicken pieces in a rich and creamy gravy made with dry fruits, onion and spices turned to be absolutely finger-licking.

Follow this quick recipe for crafting this delicious Chicken recipe at home! 

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Chicken Shahjahani

Chicken Shahjahani is a rich and creamy recipe of chicken where chicken is cooked in a rich masala made with dry fruits, onions and spices.

4 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: Indian

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 4 people

Calories: 554kcal

Author: Neha Mathur

Ingredients 

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• 3 tbsp Ghee
• 2 tbsp Vegetable oil
• 3-4 Clove
• 2 Black Cardamom
• 2 Green cardamom
• 1 and 1/2 cup Onion (Chopped)
• 2 tsp Ginger garlic paste
• 2 tsp Poppy seeds
• 2 tsp Musk melon seeds
• 10-12 Cashew nuts
• 1 tsp Turmeric powder
• 2 tsp Kashmiri red chilli powder
• 1 tsp Garam masala powder
• 1 kg Chicken
• 4 tbsp Yogurt
• Salt to taste
• 2 tbsp Fresh cream
• 4-5 drops Kewra essence
• Fresh coriander for garnishing
• 3-4 Boiled eggs (cut into halves)

Instructions

• Soak poppy seeds, musk melon seeds and cashew nuts in warm water for 30 minutes.
• Grind to make a fine paste. ( I used my coffee grinder to grind these into a smooth paste )
• Heat oil and ghee in a pan.
• Add cloves, black cardamom and green cardamom and fry for a few seconds.
• Add onion and fry till translucent.
• Add ginger garlic paste and fry till onion turns translucent.
• Remove the pan from heat and let the onion mixture cool.
• Once cooled, grind in a grinder along with little water to make a smooth paste.
• Transfer the paste in the karahi along with the seeds and nuts paste we ground initially.
• Add little water if required.
• 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.
• Add yogurt along with 1/2 cup of water and cover and cook the chicken for 30-35 minutes.
• Keep stirring in between.
• Add fresh cream and cook for another 3-4 minutes.
• Add kewra essence and mix well.
• Garnish with fresh coriander.
• Arrange the boiled eggs on top.
• Serve hot with Naan or Laccha Paratha.

Nutrition Facts

Chicken Shahjahani

Amount Per Serving

Calories 554 Calories from Fat 414

% Daily Value*

Fat 46g71%

Saturated Fat 21g131%

Cholesterol 271mg90%

Sodium 167mg7%

Potassium 402mg11%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 29g58%

Vitamin A 895IU18%

Vitamin C 2.3mg3%

Calcium 97mg10%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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