Shahi Murg Aromatic Chicken with Yoghurt and Spices
Indulge in the regal flavors of *Shahi Murg*, a luxurious chicken curry that combines tender, bone-in chicken pieces with the creamy richness of yoghurt, aromatic spices, and a hint of sweetness from blanched almonds. Infused with the bold flavors of garam masala, green cardamom, and a medley of fragrant whole spices, this dish achieves a perfect balance of heat and depth, thanks to Kashmiri chilli powder and fresh green chillies. Slow-cooked in ghee and finished with a swirl of heavy cream, this curry boasts a silky, flavorful gravy that clings to every bite of succulent chicken. Garnished with vibrant coriander leaves and best served alongside naan, roti, or fragrant basmati rice, Shahi Murg is a dinner-party showstopper that brings the rich heritage of Mughlai cuisine to your table.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, skinless pieces)
- 250 g Plain yoghurt
- 3 medium Onions (finely sliced)
- 2 tbsp Garlic paste
- 1.5 tbsp Ginger paste
- 3 medium Green chillies (sliced)
- 4 tbsp Ghee (clarified butter)
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 0.5 tsp Turmeric powder
- 1 tsp Kashmiri red chilli powder
- 1 tsp Garam masala
- 4 pods Whole green cardamoms
- 5 pieces Cloves
- 1 inch Cinnamon stick
- 2 pieces Bay leaves
- 10 pieces Blanched almonds
- 100 ml Heavy cream
- 2 tbsp Fresh coriander leaves (chopped)
- 1 to taste Salt
- 250 ml Water
Instructions
Wash and clean the chicken pieces thoroughly. Pat them dry using a kitchen towel.
In a large bowl, whisk the yoghurt until smooth. Add garlic paste, ginger paste, turmeric powder, red chilli powder, garam masala, and salt. Mix well.
Add the chicken pieces to the yoghurt mixture, coating them thoroughly. Cover the bowl and marinate in the refrigerator for 30 minutes or up to 2 hours for deeper flavor.
In a large heavy-bottomed pan, heat the ghee over medium heat. Add cardamoms, cloves, cinnamon stick, and bay leaves. Sauté until the spices release their aroma.
Add the sliced onions and cook until golden brown, stirring frequently to ensure even cooking.
Add the marinated chicken along with all the marinade to the pan. Cook on medium-high heat for about 5 minutes, stirring occasionally.
Add the cumin powder, coriander powder, and blanched almonds. Mix everything well.
Lower the heat and add 250 ml of water. Cover the pan and simmer for 25-30 minutes, or until the chicken is fully cooked and the oil starts to separate from the gravy.
Reduce the heat to low and stir in the cream. Let the dish cook for another 5 minutes, ensuring the cream is well incorporated.
Garnish with fresh coriander leaves and slit green chillies. Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 740 mg | 32% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.4 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 172 mg | 13% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1067 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
