- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Serving: 4 People
- Calories: 2458 kcal
- Carbohydrate Content: 85.78 g
- Cholesterol Content: 1541 mg
- Fat Content: 208.78 g
- Fiber Content: 18.9 g
- Protein Content: 83.83 g
- Saturated Fat Content: 81.995 g
- Serving Size: 1
- Sodium Content: 3794 mg
- Sugar Content: 29.24 g
- Trans Fat Content: 3.297 g
Chicken Shahjahani
Murgh or chicken Shahjahani is a rich and creamy chicken recipe. In this recipe, chicken pieces are cooked in a rich masala gravy made with cashew nuts, onions, cream, and different whole spices. The relishing flavors, the appealing texture, and the fantastic aroma of Chicken Shahjahani Korma is just mouth-watering. This dish is a bit time consuming as all the ingredients are simmered for a long time. Kids and adults of your family will love this dish. You can prepare this mughlai chicken Shahjahani for weekend lunch or dinner. Its best to serve with hot phulka roti or paratha or dum biryani. Here is the complete recipe to learn to make restaurant style chicken Shahjahani at home.
Ingredients of Chicken Shahjahani Recipe
- Chicken - 1 Kg
- Onion - 115 gm
- Ginger - 15 gm
- Salt - 1 Teaspoon
- Ghee - 100 gm
- Cardamom - 2
- Cinnamon stick - 1 Inch
- Mace - 1
- Bay leaves - 2
- Curd - 200 gm
- Cream - 100 ml
- Coriander powder - 10 gm
- Red chili powder - 10 gm
- Turmeric powder - 5 gm
- Garam masala powder - ½ Teaspoon
- Cashew nuts - 100 gm
- Almonds - 30 gm
- Walnuts - 30 gm
- Hard boiled eggs - 2
- Saffron - ½ gm
- Milk - 2 Tablespoons
- Pistachio - 10 gm
- Khoya - 50 gm
- Green cardamom powder - ½ Teaspoon
How to Make Chicken Shahjahani
Step 1: Clean and cut the chicken into four pieces.
Step 2: Make a paste of ginger and add half of it to the whisked curd along with a little salt, half of the cream, saffron, and half of the cardamom powder.
Step 3: Marinate the chicken pieces in the curd mixture for about an hour.
Step 4: Prepare the cashew nut paste and walnuts paste separately and keep aside.
Step 5: Chop the onions finely.
Step 6: Heat ghee in a handi and add the cardamom, cinnamon, mace, and bay leaves.
Step 7: As these spices start crackling, add the chopped onions.
Step 8: Fry the onions well until golden brown. Add the remaining ginger paste, coriander powder, turmeric powder, red chili powder, and salt.
Step 9: Fry well, stirring until the ghee separates.
Step 10: Add cashew paste and walnuts paste; Cook for 1-2 minute.
Step 11: Add khoya and stir well; Cook for another few minutes.
Step 12: Now, add the chicken pieces along with the marinade the remaining saffron and the garam masala powder.
Step 13: Cook on SLOW flame with the lid sealed for about 30 minutes.
Step 14: Remove the lid and check for the tenderness of the chicken. Check for seasoning.
Step 15: Serve hot garnished with slices of hard-boiled egg, green cardamom powder and blanched and shredded almonds.
Check Price for Ingredients
- Green cardamom – Check Price
- Chicken – Check Price
- Mace – Check Price
- Onion – Check Price
- Ginger paste – Check Price
- Ghee – Check Price
- Cinnamon sticks – Check Price
- Bay leaves – Check Price
- Curd – Check Price
- Cream – Check Price
- Cashew nuts – Check Price
- Almonds – Check Price
- Pistachios – Check Price
- Walnuts – Check Price
- Eggs – Check Price
- Saffron – Check Price
