Shahi Chicken

Recipe by

Anuradha

Total Time:
6 hours

Serves: 6

Nutrition facts:

240 calories, 9 grams fat

Category: Non-Vegetarian Recipe

Course: Side-Dish Recipe

Cuisine: Indian Recipe

Technique: Slow-Cooked Recipe

Difficulty: Medium

Shahi Chicken is one of the most popular and favourite recipes among non-vegetarian lovers, both adults and kids alike.

For making Shahi Chicken, first you need to prepare the marinade, which includes ingredients such as thick curd, dhania powder, jeera powder, ginger paste, garlic paste, red chilli powder, turmeric powder and salt. Next the marinade needs to be applied properly on the chicken pieces – either 2 pounds boneless and skinless chicken or 6 chicken pieces - for 4-5 hrs.

Next, add onions in heated oil and fry them before adding poppy seed powder, cashew nut powder, and tomato paste and fry this mixture for 3 minutes. The chicken masala goes in next, and needs to be mixed properly, with water being added when the chicken dries. The chicken needs to be cooked on low flame for at least 20-25 minutes or until its done, while being stirred.

Mix saffron with milk and add it to the chicken, while keeping it on low flame for 2 minutes. Garnish with fried onions and chopped dhania leaves and enjoy.

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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Ingredients

2 pounds - chicken ( skinless and boneless) or 6 leg pieces (skinless)
2 tbsp - oil
1 - large onion, finely chopped
2 tsp - tomato paste
2 tsp - poppy seeds powder
2 tsp - cashewnut powder
10-15 strands - saffron
2 tsp - milk
1 cup - hot water
Ingredients to marinade:
2 tbsp - thick curd
2 tsp - dhania powder
2 tsp - Cumins seed powder
1 tsp - ginger paste
1 tsp - garlic paste
1/2 tsp - turmeric powder
2 tsp - red chilli powder
salt to taste

How to Make Shahi Chicken

Marinate the chicken pieces in marinade for 4-5 hrs.
Heat oil in vessel and add onions.
Stir fry until onion become light brown in colour.
After onion gets fried, add tomato paste, cashewnut powder, poppy seed powder and fry for 2-3 mins on low flame.
After that, add chicken and keep mixing with the masala. When chicken dries, add hot water.
Cook the chicken on low flame for 20-25 mins or till chicken is well done. Keep stirring occasionally.
Add the saffron in milk and mix with chicken, keep on low flame for 2 mins.
For garnishing, sprinkle some chopped coriander leaves and some fried onions.

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