Chicken Shahjahani Khorma

Name: Chicken Shahjahani Khorma
Total time: 2400 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 1/2 kg Chicken Bone-in; 2 tbsp Ginger garlic paste; 400 gm Yoghurt; 20 Cashewnuts soaked and made into a paste; 2 Onions thinly sliced and fried; 2 tsp Salt or to taste; 1 tsp Red Chilli powder; 1 tsp Black Pepper powder; 3-4 Green Chillies slit; 1/2 cup Ghee or Oil; 1 small bunch Coriander Leaves finely chopped; 2 Cinnamon sticks; 3 Cardamom Pods; 1 tsp Caraway Seeds; 1/8 tsp Nutmeg powder; 1/8 tsp Mace powder; 3 tbsp Mawa or Khoya; 1/2 tsp All Spice powder

ZMA @zesty5

#week2of5
#cookpadindia
Shahjahan was the fifth Mughal Emperor of India. During his reign (1627-1658), love for good food was abundant in the royal kitchens. Many of the retired cooks from the royal kitchens settled down in Delhi, called as the Shahjahan City. Murgh Shahjahani is a precursor of shahi chicken or mughlai chicken. It's a mild gravy with yoghurt ,whole spices, nutmeg, mace, khoya and cashew nuts which are the main ingredients that are used generously in this rich traditional preparation.

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Ingredients

35-40 minutes

5-6 servings

1 1/2 kgChicken Bone-in
2 tbspGinger garlic paste
400 gmYoghurt
20Cashewnuts soaked and made into a paste
2Onions thinly sliced and fried
2 tspSalt or to taste
1 tspRed Chilli powder
1 tspBlack Pepper powder
3-4Green Chillies slit
1/2 cupGhee or Oil
1small bunch Coriander Leaves finely chopped
2Cinnamon sticks
3Cardamom Pods
1 tspCaraway Seeds
1/8 tspNutmeg powder
1/8 tspMace powder
3 tbspMawa or Khoya
1/2 tspAll Spice powder

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Steps

35-40 minutes

1

Heat Ghee in a non-stick pot. Add the whole spices one by one. Next add in the crushed and fried Onions. Add in the Ginger garlic paste along with the Chicken Bone-in.
2

Saute it for a while about 5 to 8 minutes stirring occasionally on a medium high heat. Add the Yoghurt after whisking it well so that there are no lumps. Lower the heat before you add it so that it does not curdle.
3

Add in the rest of the masalas including the Salt and let it simmer on low heat for the next 15-20 minutes until the Chicken is done. Add in the Cashew paste and the Khoya now and adjust the consistency of the gravy by adding some water.
4

Cover it and let it cook on a low heat for 10 more minutes. For the final check, increase the heat and stir it carefully and see to it that the water has been absorbed partially and the gravy is just right according to your preference regarding it's consistency. Garnish with Coriander and all spice powder and serve hot with Naans or Parathas.

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ZMA @zesty5

on June 24, 2020 17:11

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.