Shahi chicken is a chicken recipe that is found in North India mostly. The richness of desi ghee and the flossy cream renders it a mouth watering taste. It has to be made with a little patience which is worthwhile because the end result is too tempting to resist. The aroma of fried cardamoms and spices add to the temptation of the shahi chicken recipe.
Prep time: 20 min
Cook time: 30 min
- 12 large drumsticks of chicken
- 1 liter clear chicken stock
- 100 gm yoghurt
- ½ bowl fresh cream
- ½ bowl desi ghee
- 2 big sized onions (sliced)
- 5 cardamoms (chotti and badi elachi)
- 2 cinnamons
- 4 cloves
- ½ tsp nutmeg (grated)
- 4 tsp ginger garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 2 tsp coriander powder
- Salt to taste
- 25 gm coriander leaves
Clean the chicken. Remove the skin. Make it boneless by removing bones of it. Cut the breast into four equal sized pieces cut widthwise. Wash them well and pat dry. Heat ghee in a pan. Fry onions till they turn golden brown.
Put cinnamon, cardamoms, and cloves and fry for two minutes. Add ginger garlic paste and fry for two minutes. Put spices like coriander powder, red chili powder and turmeric powder and fry tow minutes. Then add half chicken stock along with salt. Stir it well and take it to boil.
Lower the flame and let it simmer. You have to constantly stir it to make sure that the onions are mashed properly. Remove the pan from flame. Mix yoghurt in it. Again put the pan on flame and stir fry till the liquid evaporates.
Add the remaining chicken stock and bring it to boil. Lower the flame. Cover the pan and let it simmer for five minutes. Stir in between. Put grated nutmeg and stir well.
Cover the pan and on a low flame let it cook till the gravy then thinned out. Remove it from heat and adjust seasoning. The shahi chicken is ready. Garnish it with chopped coriander leaves. Serve it hot with chapattis or naans.