Wednesday, January 6, 2010

Shahi Murgh

Royal Chicken cooked in yogurt... doesn't that sound great? That was the description given by Madhur Jaffrey for Shahi Murgh in her book Quick & Easy Indian Cooking. This recipe is a slightly altered version of Shahi Murgh from Madhur Jaffrey's book. I love reading cook books and watching cookery shows. So I borrow a lot of cookbooks from the local library and this book is one of them. And not to mention, this particular recipe is a real quick one.

Oil                           - 3 tbsp
Cardamom                - 4
Cloves                      - 4
Cinnamon                 - 1" piece
Bay Leaves               - 2 small leaves
Salt                          - to taste
Black Pepper powder  - 1 tsp
Chicken                     - 1 lb
Yogurt                       - 1 cup
Chilly Powder             - 2 tsp
Coriander Powder      - 1 tsp
Cumin Powder           - 1 tsp
Coriander Leaves      - few twigs
Raisins                      - 1 tbsp
Almonds                   - 5-6 (blanched)
Ghee                        - 1/2 tsp

1. Marinate Chicken with 1/2 tsp of pepper powder and salt to taste.
2. Heat oil in a pan and add Cinnamon, Cloves, Cardamom and Bay Leaves.
3. When smell of the spices starts coming, add the marinated chicken and let it cook.
4. In another bowl, mix yogurt, chilly powder, coriander powder, cumin powder, 1/2 tsp pepper powder and coriander leaves. Blend this into a smooth mixture.
5. When the chicken is almost cooked (should start to become light brown), reduce the flame to low and add the seasoned yogurt mixture and keep stirring.
6. Yogurt will start to loosen up. Increase the heat to medium at this point.
7. Continue cooking until the gravy thickens and starts clinging to the chicken. Turn off the heat at this point.
8. In a small pan, heat the ghee and add raisins and almonds and fry until the raisins are plump and almonds become slight brown.
9. Add this to the chicken to garnish. You could also sprinkle some chopped coriander leaves on top.

You could omit the raisins if you do not like those on a spicy dish. But I would say it gives a twist to the curry. This goes well with Rice and Roti. You could also make this with prawns. I make it with the cooked prawns which kind of help make the curry in a jiffy.


  1. Looks creamy and yummyyyyyy..Nice click and presentation...

  2. Looks really shahi, spicy and yummy.....

  3. very different recipe.will try it out sometime

  4. wow!!! i m droooling..looks so delicious...

  5. Definitely royal with all the richness :D

  6. looks rich & yummy,perfect with Naan...and loved the dish too...And thanks for dropping by fathima,a very happy new year to you and your family

  7. I am delighted that you stopped by my blog and left a comment because now I have discovered yours as well. I must say that I am so pleased to have found you and your delicious food and nice pictures. I am now a follower. I want to learn more about the way you cook. Your food sounds so good!

  8. Curry dishes always have such a gorgeous color! I always forget to look a cookbooks at the library. Great idea! Thanks for stopping by my blog!

  9. I love Mughalai cuisine and a die hard fan of Shahi Qorma...mine is still lying in the draft. I liked your preparation a lot beautiful pictures, very tempting:)

  10. i love mughal cuisine...this is something very special to me...nice recipie fathima...

  11. Sumi, Katy,
    Try it out and let me know if you like it.

    Tina, Kitchen flavours, Sarah, Yasmeen, Sushma, Reshmi,
    Thank you for your comments

    You get a lot of cook books from the library - cuisines from all over the world.. check yours out!

    I love mughalai dishes as well.. waiting for your recipe to get out of draft...

  12. Will cook this tonight!!! Thanks Fatima..

  13. Great recipe. I tried Madhur Jaffrey's recipe, but it omitted the stage of reducing the heat before adding the yogurt mixture, and I think this caused the yogurt to instantly curdle. Maybe this will work better, or maybe I need to buy yogurt that is higher in fat?

  14. Ian, Reducing the heat should do the the trick!


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