Shahi Murgh

Shahi Murgh is a royal lip-smacking dish influenced by the Mughals. It is a mixture of roasted ingredients. The chicken requires a thorough coating of the masala so that it browns the surface of every piece. Following is my version of the Shahi Murg.

Recipe

Region/ cuisine: Mughlai

Ingredients: -

For Chicken Marinade: 3-4 nos Kashmiri Chilies, 6-8 nos Almonds, 8-10 nos Cashew nuts,

5 Garlic Cloves, 3 tbsp Barista (Fried Onion), 1 tbsp Kashmiri Lal Mirch Powder, 1 tsp coriander powder, 1 tsp cumin powder, 250 gms Chicken, 2-3 tbsp oil to fry the marinated chicken.

For Gravy: 1 tbsp oil, 1 cup tomato purée, 1 no Kashmiri Mirch, salt to taste, Marinated masala, 1/2 tsp honey.

Process:-

1. Heat a pan, add dry Kashmiri chilies and when the chilies are 80% roasted lower the flame and add almonds and cashew nuts. Do not over roast or burn the almonds and cashew nuts. Allow it to cool down.

2. In a blender, add the above-roasted items along with some garlic and water. Blend it into a fine paste.

3. Marinate the chicken with the above paste along with some barista (fried onion), Kashmiri Lal Mirch powder, coriander powder, and cumin powder for at least 1 hr.

4. In a pan, add some oil and fry only the chicken (save the masala for later). Once done keep it aside.

5. Remove fried masala crumbs (left from the chicken) from the oil and save it for the garnish.

6. In the same pan, add some oil and tomato purée and sauté for a while.

7. Later add the leftover marinated masala to the purée and mix it well.

8. Add one Kashmiri Mirch to the mixture.

9. Place the fried chicken in the gravy and give it a mix.

10. Add salt as per taste.

11. Drizzle some honey in the end, to give a nice texture to the chicken.

12. Place it in a serving bowl and garnish it with fried masala crumbs and coriander leaves.

13. Shahi Murgh is ready to serve.