RCI-SP.005.0225.001

Shahjehani Murg Masala

Ethnicity - Mughlai, North Indian Type of meal - Party, Lunch, Dinner

Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Heat 4 teaspoons of ghee in a heavy-bottomed pan over medium heat. Toast the poppy seeds and fenugreek seeds for 1-2 minutes until fragrant, stirring constantly to prevent burning.
2
Add the coriander seed powder and nutmeg powder to the toasted seeds, stirring for 30 seconds until the spices bloom and release their aromas.
3
Add the chopped onions to the pan and cook for 8-10 minutes over medium heat, stirring frequently, until the onions turn golden brown.
4
Crush the garlic pods into a paste and add to the pan along with the crushed cashewnuts and crushed almonds, stirring constantly for 2-3 minutes.
5
Add the chicken cubes to the pan and cook over medium-high heat for 5-7 minutes, turning occasionally to brown all sides of the chicken.
6
Add the fresh cream to the pan, stirring gently to combine with the spice mixture and chicken, ensuring even coating.
7
Add the bay leaves and the remaining 2 teaspoons of ghee to the pan, stirring to incorporate.
8
Reduce heat to low and simmer the curry uncovered for 35-40 minutes, stirring occasionally, until the chicken is tender and cooked through and the sauce has thickened.
9
Finish by sprinkling garam masala over the curry and stirring gently to distribute the spice evenly throughout the dish.
10
Serve the Shahjehani Murg Masala hot with rice, naan, or other Indian breads, ensuring each portion has adequate sauce.

What Makes This Variant Distinct

  • Original variant

Cuisines