This is another recipe from my collection that is rich and delicious! As the name suggests, it's a Mughlai recipe named after the famous Mughal Emperor, Shah Jahan, who ruled most of the Indian sub-continent between 1628 AD and 1658 AD. Shah Jahan is also famous as the king who built Taj Mahal, one of the wonders of the world, out of love and in memory of his wife Empress Mumtaz Mahal!
Well, this recipe is named, 'Shah Jahani Murgh' (Chicken Shah Jahan) for the simple reason that it is one of the popular Mughlai recipes and fittingly deserves to be named after one the most popular Mughal emperors!
This dish gets its rich taste and texture from the almonds, cashew nuts and the cream. It is mild on spiciness quotient and goes well with fried/ghee rice and Indian breads. My son called it 'awesome' and my hubby gave it a 'five star rating'!
So, here I am sharing this truly yummy chicken recipe with you! Go ahead and try it out! It's easy and not so time-consuming!
Preparation time - 10 minutes of marination+15 minutes
Cooking time - 30 minutes
Ingredients :
Chicken - 1/2 kg, cut into medium sized pieces
Onions - 1 big, finely chopped
Garlic - 5 flakes, finely chopped
Cumin seeds - 1/2 tsp
Poppy seeds (Khus Khus) - 1/2 tsp
Fenugreek (Methi) seeds - 1/4 tsp
Coriander powder - 3/4 tbsp
Turmeric powder - 1/2 tsp
Kashmiri red chilli powder -1 tbsp
Bay leaves - 2
Green cardamoms - 3
Nutmeg (Jaiphal) powder - 1/4 tsp
Cashew nuts - 10
Cream - 1/2 cup
Almonds (Badam) - 6-7
Salt - to taste
Oil - 2 tbsp
Coriander leaves - 2 tbsp, finely chopped
Method :
1. Marinate the chicken pieces with Kashmiri red chilli and turmeric powders and salt for 10 minutes.
2. Broil the cumin, poppy and fenugreek seeds till you get an aromatic smell. When cool, grind it to a fine powder. Keep aside.
3. In a bowl, take 1/4th cup water. Boil the almonds and cashew nuts in it for 5 minutes. Skin out the almonds. Blend together the almonds and cashew nuts to a smooth paste. Keep aside.
4. In a deep bottomed pan, heat oil, add the onions and saute till they turn light brown. Add the garlic and saute till the raw smell goes.
5. Add the chicken pieces and fry till they turn slightly brown. Now add the powdered masala, salt, coriander powder and bay leaves and fry for 2-3 minutes.
6. Add the almond-cashew nut paste and stir for 2 minutes. Add the cream and mix well. Add 1/3 cup of water, cover and cook for 15 minutes on slow heat.
7. Add the garam masala and nutmeg powders and whole cardamoms and mix well. Simmer, cover and cook for 5 minutes.
8. Transfer to a serving bowl. Garnish with coriander leaves. Serve hot with ghee rice, naan or rotis.
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