Shahajahani Chicken

Shahajahani Chicken
Succulent chicken pieces in creamy aromatic gravy makes this dish tasty and luxurious. Serve with Nan/Paratha and a salad to complete the meal.
Course: Side Dish
Servings: 3
Author: Chandri Bhat
  • Chicken fillets (without skin) 600 gm approx.
  • Salt ½ teaspoon
  • Ginger-garlic paste 4teaspoon
  • Cashew nuts 2tablespoon
  • Melon seeds 2tablespoon
  • Poppy seeds 2teaspoon
  • Ghee or oil 4tablespoon
  • Green chillies 3, finely sliced
  • Chilli powder ¾ teaspoon or to taste
  • Garam masala powder ½ teaspoon
  • Plain yogurt (Dahi) 1 cup, beaten till smooth
  • Salt to taste
  • Fresh cream 100ml
  • Pistachio to garnish
Recipe Notes

Step 1

Shahajahani Chicken
Cut chicken into bite size pieces. Mix with ginger-garlic paste and ½ teaspoon salt and leave aside for 15 minutes. Grind cashew nuts, melon seeds and poppy seeds into a smooth paste. (I use Panasonic super mixer-grinder).

Step 2

Shahajahani Chicken 
Heat 3tablespoon of ghee or oil in a skillet preferably non-stick. Lower the heat to medium. Add the chicken pieces and cook stirring till they are lightly browned. Transfer the chicken pieces to a plate.

Step 3

Shahajahani Chicken
Add the remaining oil or ghee to the skillet. Add the green chillies, cook stirring for few seconds. Add chilli powder and garam masala. Stir once. Add the yogurt and 1 cup of water. Add chicken pieces and salt. Simmer till the chicken is cooked. Add the ground paste and ½ cup of water. Let the gravy boil. Reduce the heat and simmer for 2 minutes. Add the fresh cream. When the contents in the skillet begin to boil, switch off the heat. (The gravy should have a thick creamy consistency. Adjust the quantity of water accordingly). Serve hot garnished with roasted pistachio
Article Categories:
Latest · Side Dish · Tasty Recipes

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