Murgh Shahjahani | Chicken In Rich Creamy Gravy

Recipe type: Non Vegetarian Main Course

Cuisine: Indian

Serves: 4

Hello! Everyone, roday CRB Tech Reviews write about a very heavy named recipe variety, Murgh Shahjahani and in simple terms chicken cooked in rich creamy gravy.

chickenshahjani

A different lunch option or a dinner choice on a weekend. To catch up on all the lost times, a fresh homemade meal works as a pacifier and renews happiness. Murgh Shahjahani, a basket of hot Laccha Parathas and royal Vegetable Dum Biryani, what more could you ask for on Friday?

This is not a traditional recipe, a quick recipe that you need to follow for crafting delicious Murgh Shahjahani at home and let it make you look forward to the weekend lunch!

Recipe for Murgh Shahjahani

Murgh Shahjahani / Chicken in a rich Creamy Gravy

Prep time = 15 minutes

Cook time = 60 minutes

Total time = 1 hr 15 mimutes

Ingredients

Ghee – 3 tsp

Vegetable oil – 2 tsp

Cloves – 3 to 4

Black Cardamom – 2

Green cardamom – 2

Onion – chopped 1 and ½ cup

Ginger garlic paste – 2 tsp

Poppy seeds – 2 tsp

Musk melon seeds – 2 tsp

Cashew nuts – 10-12

Turmeric powder – 1 tsp

Kashmiri red chili powder – 2 tsp

Garam masala powder – 1 tsp

Chicken – 1 kg

Yogurt – 4 tbsp

Salt to taste

Fresh cream – 2 tbsp

Kewra essence – 4-5 drops

Fresh coriander to garnish

Boiled half cut eggs to serve along – 3-4

chickenshahjani

Instructions

1. Soak all the seeds and cashew nuts in warm water for 30 minutes.

2. Grind to make a fine paste.

3. Heat oil and ghee in a pan.

4. Add black cardamom, cloves and green cardamom and fry for a few seconds.

5. Add onion and fry for a time.

6. Add ginger garlic paste and fry till onion turns translucent.

7. Remove the pan from heat and let the onion mixture cool.

8. Once cooled, grind in a mixture along with little water to make a smooth paste.

9. Transfer the paste in the karahi along with the seeds and nuts paste we ground initially.

10. Add little water if needed.

11. Cook for a minute.

12. Add turmeric powder, Kashmiri red chili powder, garam masala powder and salt and cook for 3-4 minutes.

13. Add the chicken and cook on high heat for 3-4 minutes.

14. Add yogurt along with ½ cup of water and cover and cook the chicken for 30-35 minutes.

15. Keep stirring in between.

16. Add fresh cream and cook for another 3-4 minutes.

17. Add kewra essence and mix well.

18. Garnish with fresh coriander.

19. Arrange the boiled eggs on top.

20. Serve hot with Naan or Laccha Paratha.

So stay connecetd with CRB Tech Solutions for mote yummy recipes.

CRB Tech WordPress

shahjani chicken

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s