The Royal Murgh Shahjahani

It has been long we share some chicken recipe. So today at the recipe junction of CRB Tech Reviews I write about a chicken recipe in creamy gravy.

This royal dish can be looked forward to relish on a weekend during cosy family lunch. I love to experiment and prepare new dishes on weekends; Murgh Shahjahani is also one of those many dishes which I had specially ideated for the weekends.

It’s awesome to imagine, the juicy chicken pieces in a rich and creamy gravy made with dry fruits, onion and spices turned to be absolutely finger-licking. My kids love eating them with jeera rice sometimes but often we eat this dish with chapatti or phulka.


Recipe type: Non Vegetarian Main Course

Cuisine: Indian

Serves: 4


Ghee – 3 tbsp

Vegetable oil – 2 tbsp

Cloves – 3-4

Black Cardamom – 2

Green cardamom – 2

Onion – 1 and ½ cup ( Chopped )

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

Boiled eggs

Method to proceed

  • You need to soak,musk melon seeds poppy seeds and cashew nuts in water for about 30 minutes.
  • Make a fine paste of the above.
  • Heat oil or ghee in a pan.
  • Add cloves, black cardamom and green cardamom and let them sputter.
  • Add onion and fry well.
  • Add ginger and garlic paste and fry for a few seconds.
  • Allow the fried mixture to cool and then grind into paste.
  • Put the paste in the cooking utensil along with the seeds and nuts paste that was grinded initially.
  • Add little water as required.
  • Cook for a few minute.
  • Add turmeric powder, Kashmiri red chili powder, garam masala powder and salt and cook for 3-4 minutes.
  • Finally add the chicken and cook over high heat for 5 minutes.
  • Add yogurt along with ½ cup of water and cover and cook the chicken for half an hour.
  • Keep stirring in between.
  • Add fresh cream and cook for another 3-4 minutes.
  • You can add kewra essence and then mix well.
  • Fresh coriander to garnish.
  • Arrange the boiled eggs as topping.
  • You can serve with Naan or Laccha Paratha.

So this weekend give a try to this royal endeavour.

Stay connected with CRB Tech Solutions for more recipes to come.

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