Shahi Murgh Curry Recipe

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Shahi Murgh (Chicken) Curry is an aromatic and lip smacking chicken dish. This dish is spicy, comforting, wonderful dish which is perfect for any occasion. It is very easy to make and perfect with any Indian flat bread. Try this excellent dish at your home.

Ingredients

To Marinate

500 gmChicken, cut into medium size pieces
1 tspRed Chili Powder
1/2 tspTurmeric Powder
1/4 tspGaram Masala Powder
2 tspGinger-Garlic Paste
1/2 tspSalt

To Soak and Grind

10Almonds
10Cashew nuts
1/2 tbspPoppy Seeds
2 tbspGrated Fresh Coconut

For Curry/Gravy

3 tbspOil
2Dried Bay Leaf
1/2 tspFennel Seeds
1/2 tspCumin Seeds
1/2 tspCaraway Seeds(shah jeera)
4Large Onions or 3 cups sliced
1Large Tomato, chopped
2 tspGinger-Garlic Paste
1 tspRed Chili Powder
1/4 tspTurmeric Powder
1 tspCoriander Seeds Powder
1/2 tspGaram Masala Powder
1/2 tbspCrushed Kasoori Methi
1 CupYogurt/Curd
Saltto taste
1 CupWater

Directions

In a bowl add the chicken pieces, ginger- garlic paste, red chili powder, turmeric powder, gram masala powder and salt and marinate it for 15 to 30 minute
In a bowl soak almonds, cashew nuts, poppy seeds in 1/2 cup of water for 10 min and in a blender add soaked almond, poppy seeds, and cashew nut, coconut 2-3 tbsp water and blend to a smooth paste and keep it aside.
In a pan heat oil add bay leaf, cumin seeds, caraway seeds, fennel seeds and allow to splutter.
Add onions, ginger-garlic paste and fry until onion is light brown in color and soft. Add chili powder, coriander powder, turmeric powder and mix it well, fry for a minute.
Add marinated chicken pieces and mix it well, cover with a lid and cook for 10-12 minutes in low flame.
Add chopped tomato, mix it well and cook until tomato gets mashed and add blended paste and mix it well, cover with a lid and cook it on a low flame for 5 minutes.
Add curd, salt and mix it nicely and pour 1 cup water and cook it on a low flame until the gravy becomes thick.
Add crushed kasoori methi, garam masala, mix it well cover with a lid and cook for 2 minutes and switch off the flame.
Serve it hot with paratha or roti.

Meghna Nath