Shahi Murgh | Shahi Chicken | Chicken Curry Recipes

Shahi Chicken or Shahi Murgh is easy chicken curry made with mild spices and cooked in creamy almond, cashew paste. If you don't like spicy chicken dishes then this curry is wonderful choice. Unlike other chicken curry this shahi murgh is minimal spicy and taste little sweet and sour due to curd, almonds, coconut, cashews etc. You can also add some fresh cream towards the end of cooking but generally I don't add cream.

I made this Shahi Chicken along with babycorn biryani, roti, bhindi raita and seviyan on a weekend lunch and needless to say it was hit among all. Specially the chicken curry was appreciated much to my surprise.



If you are hosting party, gathering or just to please your family try this shahi chicken, a change from normal routine curry. This curry is also good options for potluck parties as it goes well with paratha, poori, roti or any rice variety.



You can also check other Chicken recipes

• Kashmiri Chicken
• Chicken Curry
• Chicken Masala
• Tandoori Chicken
• Kadai Chicken
• Chicken Clear Soup
• Chicken Potato Curry in Pressure Cooker
• Chicken Pickle

Shahi Murgh (Chicken) Recipe

Creamy chicken curry with mildly sweet, spicy and sour.

Author:	Priti	Category:	Side Dish	Cuisine:	North Indian
Prep Time:	10 Mins	Cook Time:	40 Mins	Total Time:	50 Mins
Serves:	4 to 5

Ingredients:

To Marinate
• 500 gms - Chicken
• 1 tsp - Red Chili Powder
• 1/2 tsp - Turmeric Powder
• 1/4 tsp - Garam Masala Powder
• 2 tsp - Ginger-Garlic Paste
• 1/2 tsp - Salt
To Soak and Grind
• 10 - Almonds
• 10 - Cashew nuts
• 1/2 tbsp - Poppy Seeds (I didn't used)
• 2 tbsp - Grated Fresh Coconut
For Curry/Gravy
• 3 tbsp - Oil
• 2 - Dried Bay Leaf
• 1/2 tsp - Fennel Seeds (sanuf)
• 1/2 tsp - Cumin Seeds
• 1/2 tsp - Caraway Seeds(shah jeera)
• 4 - Large Onions or 3 cups sliced
• 1 - Large Tomato
• 2 tsp - Ginger-Garlic Paste
• 1 tsp - Red Chili Powder
• 1/4 tsp - Turmeric Powder
• 1 tsp - Coriander Seeds Powder
• 1/2 tsp - Garam Masala Powder
• 1/2 tbsp - Crushed Kasoori Methi
• 1 Cup - Fresh Unsweetened Yogurt/Curd
• To Taste - Salt
• 1 Cup - Water

Method:

1. Wash chicken pieces well and marinate until required or for 15 to 30 minutes with all the ingredients listed under 'to marinate'.

2. Soak almonds, cashewnuts, poppy seeds ( I didn't used) for 10 mins in 1/2 cup warm water, peel almonds and grind to smooth paste with cashewnuts, poppy seeds, add coconut and grind again, add 2-3 tbsp water if required.

3. Peel and slice onion, chop tomato.
4. In a pan heat oil add bay leaf, cumin seeds, caraway seeds, fennel seeds and allow to splutter. Add onions, ginger-garlic paste and saute until onion becomes light brown and soft. Add chili, coriander seeds, turmeric powders and mix well, saute for a minute.

5. Add marinated chicken pieces and mix well, cover and cook for 10-12 miuntes in low flame with stirring in intervals. Chicken will release water and cook in that water itself and oil floats on top. Add chopped tomato, mix and cook until tomato gets mashed.

6. Now add almond cashew paste and mix well, cover and cook in slow flame for 5 minutes. Beat curd and add with chicken along with salt and mix well.

7. Add 1 cup water and cook in slow flame until gravy becomes thick and oil floats on top. Add crushed kasoori methi, garam masala, mix well cover and cook for 2 minutes, off flame.

Serve hot or warm with paratha, rice, pulao, we had it with babycorn biryani.

Flavorful, creamy Shahi Murgh (chicken).

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