Chicken Shahjahani Khorma

Name: How to cook Chicken Shahjahani Khorma - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Chicken Shahjahani Khorma

#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.

Ingredient

Food ration :

5-6 servings

Cooking time :

35-40 minutes

1 1/2 kg

Chicken Bone-in

2 tbsp

Ginger garlic paste

400 gm

Yoghurt

Cashewnuts soaked and made into a paste

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

small bunch Coriander Leaves finely chopped

Cinnamon sticks

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

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 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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