Shahi Chicken Kadai Recipe: Velvety, Royal Chicken Dish

Updated at: 15/02/2025

Indulge in the rich, regal flavors of Shahi Chicken Kadai, a culinary masterpiece that elevates the classic chicken kadai to new heights of opulence. This "royal" chicken dish, also known as Makhmali Chicken (velvety chicken), boasts incredibly tender chicken pieces simmered in a luxuriously creamy and subtly spiced gravy. The aromatic blend of spices, including ginger, garlic, chilies, and a touch of cardamom, creates a symphony of taste that's both comforting and sophisticated. Imagine succulent chicken, melting in your mouth, coated in a sauce so smooth it's practically silk.

Prepare to be transported to the kitchens of Indian royalty with this exquisite recipe. The velvety texture and complex flavors are a testament to the art of Indian cooking, and achieving this level of perfection is easier than you might think. Ready to embark on a culinary journey fit for a king? Let's dive into the step-by-step process to create your own Shahi Chicken Kadai.

Tools Needed

  • pan
  • blender
  • serving bowl

Ingredients

Step-by-Step Instructions

Step 1. Preparing the Onion-Garlic Base

  • Boil 1 glass of water in a pan. Add 2 small (or 1 large) chopped onions and boil for 2-3 minutes. Add 6-7 cloves of garlic and 2-3 green chilies. Boil together.
  • Cool the onion mixture and blend it into a paste with the cooking water.
  • Heat 1/3 cup oil in a pan. Add 2-3 small cardamoms and 5-6 cloves. Add the onion-garlic-chili paste and cook until it thickens.
Boil 1 glass of water in a pan. Add 2 small (or 1 large) chopped onions and boil for 2-3 minutes. Add 6-7 cloves of garlic and 2-3 green chilies. Boil together.Cool the onion mixture and blend it into a paste with the cooking water.Heat 1/3 cup oil in a pan. Add 2-3 small cardamoms and 5-6 cloves. Add the onion-garlic-chili paste and cook until it thickens.
Preparing the Onion-Garlic Base

Step 2. Cooking the Chicken and Simmering the Sauce

  • Add 700 grams of chicken (with bones) and cook for 2-3 minutes until golden. Add 1 teaspoon of crushed red chili powder (optional), 1 teaspoon salt (adjust to taste), 1 teaspoon coriander powder (optional), and 1 teaspoon white pepper.
  • Add 1 cup (200 grams) of yogurt and cook on low flame until the water from the yogurt evaporates.
  • Add 1 glass of water, cover the pan, and cook for 12-13 minutes until chicken is cooked through.
Add 700 grams of chicken (with bones) and cook for 2-3 minutes until golden. Add 1 teaspoon of crushed red chili powder (optional), 1 teaspoon salt (adjust to taste), 1 teaspoon coriander powder (optional), and 1 teaspoon white pepper.Add 1 cup (200 grams) of yogurt and cook on low flame until the water from the yogurt evaporates.Add 1 glass of water, cover the pan, and cook for 12-13 minutes until chicken is cooked through.
Cooking the Chicken and Simmering the Sauce

Step 3. Flavoring and Finishing

  • Add 1 tablespoon of roasted Kasuri Methi, 1/2 teaspoon Garam Masala, and mix well.
  • Stir in 1/2 cup (100 grams) of cream. Mix well and cook for 1 minute.
  • Melt 1 tablespoon of butter. Sauté diced capsicum, peeled and deseeded tomato, julienned ginger, 2-3 green chilies, and 1-2 dried red chilies.
  • Add the vegetable tempering to the chicken curry and mix well.
Add 1 tablespoon of roasted Kasuri Methi, 1/2 teaspoon Garam Masala, and mix well.Stir in 1/2 cup (100 grams) of cream. Mix well and cook for 1 minute.Prepare tempering: Melt 1 tablespoon of butter. Sauté diced capsicum, peeled and deseeded tomato, julienned ginger, 2-3 green chilies, and 1-2 dried red chilies.Add the vegetable tempering to the chicken curry and mix well.
Flavoring and Finishing

Step 4. Serving

  • Serve hot with roti or naan.
Serve hot with roti or naan.
Serving

Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe

Tips

  • Boiling the onions reduces their sharpness for a smoother white gravy.
  • Don't overcook the cream; add it at the very end.
  • Maintain a balance of spices for the best flavor.

Nutrition

  • N/A

FAQs

1. Can I use bone-in or boneless chicken for this recipe?

While boneless chicken yields a smoother, more velvety texture, bone-in chicken adds depth of flavor. Choose whichever you prefer!

2. What can I substitute for heavy cream if I don't have it?

You can use full-fat coconut milk or a combination of Greek yogurt and milk for a similar richness, though the flavor profile will subtly change.


Your Shahi Chicken Kadai is now ready to grace your table, a testament to your culinary prowess. Serve it hot with naan, roti, or jeera rice for a truly unforgettable dining experience. Enjoy the rich, velvety flavors of this royal dish, fit for a king or queen!