Shahjehani Murg Masala

Recipe by
Total Time:
15-30 minutes
Serves: 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 Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 chicken, cut into cubes
  • 1 cup - fresh cream
  • 15 cashewnuts, crushed
  • 10 almonds, blanched and crushed
  • a pinch nutmeg powder
  • 1 tsp - cumin seeds
  • 1.5 tsp - fenugreek seeds
  • 1 tsp - coriander powder
  • 2 chopped onions
  • 3 bay leaves
  • 6 cloves garlic, chopped
  • 1.5 tsp - garam masala
  • 6 tsp - ghee
  • salt to taste

How to Make Shahjehani Murg Masala

  • Roast a little cumin, poppy, fenugreek seeds and grind into powder.
  • Heat ghee, fry onion, garlic till light brown.
  • Add chicken and fry.
  • Add powdered masala, salt, coriander powder, bay leaves and simmer for 2 to 3 minutes.
  • Add cream, 1.5 cup of hot water and cook till water dries.
  • Add garam masala, nutmeg and cardamoms.
  • Cover and simmer for 5 mins. on low fire.
  • Take off the fire and serve hot.

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