Murg Shahi

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Kheema Urundai Kozhambu, Best Pepper Prawns, Easy Royallu Mudda Kura - Prawn Curry

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4

Ingredients

  • 1 chicken, cleaned, dried and cut into cubes
  • 1 cup - fresh Cream or malai
  • 1 cup - thick and fresh Curd
  • 2 onions, chopped
  • 6 green chillies, chopped
  • 3 Bay Leaves
  • 1 pinch Saffron
  • 1.5 tbsp - poppy seeds, roasted and crushed
  • 10 cashew nuts, crushed
  • 10 almonds, cleaned, blanched and crushed
  • 6 peppercorns, powdered
  • 1.5 tsp - cloves, powdered
  • 6 small cardamom, crushed
  • 1.5 inch long stick cinnamon, powdered
  • 1.5 inch long piece ginger, grated
  • 6 Cloves garlic, minced
  • 4 tbsp - Ghee
  • salt to taste

How to Make Murg Shahi

  • Heat ghee, fry garlic, onion, and ginger till brown.
  • Now add poppy seeds, cardamom, cloves, peppercorns, cinnamon and simmer.
  • Add chillies and chicken and cook for 5 minutes.
  • Now add water and bay leaves, cover and cook till tender
  • Add beaten curd, saffron and salt.
  • Bring to boil, put in beaten cream or malai.
  • Add cashew nuts and almonds.
  • Cook at medium temperature till the gravy becomes thick and ghee begins to separate.
  • Serve hot with naans or chapattis.