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.
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Servings: 4 people
Calories: 554kcal
Ingredients
- 3 tablespoon Ghee
- 2 tablespoon Vegetable oil
- 3-4 Clove
- 2 Black Cardamom
- 2 Green cardamom
- 1 and ½ cup Onion (Chopped)
- 2 teaspoon Ginger garlic paste
- 2 teaspoon Poppy seeds
- 2 teaspoon Musk melon seeds
- 10-12 Cashew nuts
- 1 teaspoon Turmeric powder
- 2 teaspoon Kashmiri red chilli powder
- 1 teaspoon Garam masala powder
- 1 kg Chicken
- 4 tablespoon Yogurt
- Salt to taste
- 2 tablespoon 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 ½ 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
Calories: 554kcal | Carbohydrates: 5g | Protein: 29g | Fat: 46g | Saturated Fat: 21g | Cholesterol: 271mg | Sodium: 167mg | Potassium: 402mg | Fiber: 1g | Sugar: 1g | Vitamin A: 895IU | Vitamin C: 2.3mg | Calcium: 97mg | Iron: 2.6mg
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Lily
Is there a substitute for the musk melon seed and the Kewra essence?
Neha Mathur
You can replace melon seeds with almonds. There is no substitute for kewra but you can skip adding it.