Shahi Murgh – Mild and Creamy Chicken CurryJanuary 10, 2018
- 20 cashews or almonds
- 3-4 tbsp. vegetable/ canola/ sunflower cooking oil
- 5 Cloves
- 8-10 black peppercorns
- 2 pieces of cinnamons
- 1 Star anise
- 5 cardamom pods, splits
- 2 small or 1 large bay leafs
- 1 large onion, chopped very fine
- 1 tbsp. Garlic paste
- 1 tbsp. ginger paste
- 2 tbsp. tomato paste
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1/4 tsp. turmeric powder
- 1/4 tsp. red chilli powder
- 1 tsp. garam masala
- 1 tsp. Salt
- 1 kg skinless, boneless chicken pieces
- 1/2 cup thick, unsweetened cream
- Grind the almonds/ cashews to a fine powder in a food processor. Keep aside.
- Heat the vegetable/ canola/ sunflower cooking oil in a deep, heavy bottomed pot, on medium heat.
- When the oil is hot, add all the whole spices and saute until they begin to turn darker in color and slightly fragrant. This means they are ready.
- Now add the finely chopped onions and fry until they begin to turn a pale golden color. This should take between 5-10 minutes.
- Now add the ginger and garlic paste and saute for another 2 minutes.
- Add the tomato paste and all the powdered spices, including the garam masala. Also add the salt. Stir to mix everything well and fry the masala, stirring frequently, until the oil begins to separate from it. Frequent stirring will prevent burning and will also ensure an evenly browned masala. The oil separating from the masala is a sign that it is well cooked. This results in smooth, well-amalgamated flavors.
- Now add the chicken and stir to coat it fully with the masala. Saute until the chicken is sealed.
- Now add 200 ml of hot water to the pot, stir well and cover the pot. Reduce heat to a simmer and cook until the chicken is tender.
- When the chicken is done, add the thick cream and stir well. Continue to cook until most of the gravy has dried off. The end result should be a dish with thick gravy.
- Turn off the heat and serve Shahi Murgh with Chapatis, Parathas, Jeera Rice or just with plain boiled rice.