Indulge in the rich and regal flavors of Shahi Chicken Curry, a dish fit for royalty. This creamy, aromatic curry boasts tender chicken simmered in a luxurious sauce of tomatoes, onions, and a medley of fragrant spices. The subtle sweetness balances perfectly with the warmth of ginger and garlic, creating a symphony of taste that will transport you to the heart of India. Forget the mundane – this isn't your average chicken curry; it's an experience. We've meticulously crafted a recipe that captures the essence of this classic dish, ensuring an authentic and unforgettable culinary journey.
Prepare to be amazed by the depth of flavor achieved with simple, readily available ingredients. This Shahi Chicken Curry recipe is surprisingly easy to follow, even for novice cooks. From the initial sautéing of the aromatics to the final simmering of the chicken in the luscious sauce, each step is explained clearly and concisely. Ready to embark on this flavorful adventure? Let's dive into the step-by-step instructions to create your own masterpiece.
Tools Needed
- Grinder
- Blender
- Pan
Ingredients
- Chicken: 500 grams
- Onion: 3 medium-sized, finely chopped
- Whole Coriander: 2 tablespoons
- Whole Cumin: 1 tablespoon
- Black Pepper: ½ tablespoon
- Cloves: ¼ tablespoon
- Cinnamon: 1 ½ inch piece
- Green Cardamom: 5
- Big Cardamom: 1
- Nutmeg: ¼ piece
- Garlic: 10-12 cloves
- Ginger: ½ the amount of garlic
- Green Chillies: 3
- Mustard Oil: 3-4 tablespoons
- Kashmiri Chilli: 1 ½ tablespoons
- Turmeric: ¼ teaspoon
- Salt: to taste
- Red Chilli (whole): 3-4
- Kasuri Methi (dried fenugreek leaves): 1 tablespoon
- Coriander Leaves: finely chopped, to garnish
- Water: 2-2 ½ cups (hot)
Step-by-Step Instructions
Step 1. Preparing the Aromatics and Spices
- Grind whole coriander, cumin, black pepper, cloves, cinnamon, green cardamom, big cardamom, and nutmeg into a fine powder.
- Blend garlic, ginger, and green chillies with a little water into a smooth paste.
- Heat mustard oil in a pan until it rises, then remove from heat. Add Kashmiri chilli and turmeric, mix well, and let cool for two minutes.
Step 2. Cooking the Chicken
- Add chopped onions to the tempered oil and fry for 5-6 minutes until golden brown. Add whole red chillies.
- Add the garlic-ginger paste and fry for two minutes. Then, add the ground masala powder and salt, and fry for another minute or two.
- Add the chicken and mix well. Cover and cook on low flame for 10 minutes.
- Increase the flame and stir continuously until the water released by the chicken evaporates. Fry for another 5-7 minutes.
Step 3. Simmering and Finishing
- Add Kasuri Methi and cook for 1-2 minutes.
- Add hot water, cover, and cook on low flame for 10 minutes.
Step 4. Serving
- Garnish with fresh coriander leaves and serve hot with rotis.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- The color of the curry may vary slightly depending on the cookware used.
- Adjust the amount of red chillies and salt according to your preference.
Nutrition
- N/A
FAQs
1. Can I use bone-in or boneless chicken for this recipe?
Both work! Bone-in chicken will add more flavor to the curry, but boneless is quicker to cook. Adjust cooking time accordingly.
2. What can I substitute if I don't have heavy cream?
You can use full-fat coconut milk for a richer, slightly sweeter flavor, or even plain yogurt for a tangier twist.
With its rich flavors and aromatic spices, this Shahi Chicken Curry is a true culinary delight. Impress your family and friends with this regal dish, perfect for a special occasion or a cozy weeknight dinner. Enjoy the journey of creating and savoring this unforgettable Indian classic!