SHAHI CHICKEN | SHAHI CHICKEN GRAVY RECIPE | CHICKEN CURRY BY SPICE EATS

Shahi Chicken | Shahi Chicken Gravy Recipe | Hyderabadi Shahi Chicken | Shahi Chicken Curry Recipe | Chicken Gravy Recipe | Chicken Recipe | Chicken Curry | Chicken Gravy Recipe by Spice Eats


Ingredients for Shahi Chicken:

Chicken, large curry cut pieces with bones- 750 gms

For the marination:
Salt- 1 tsp
Ginger Garlic paste- 2 tsp
Whisked Curd/Yogurt- 3 tbsp

Onion-Red Chilli Paste:
Onion, quartered- 2 medium (150 gms)
Dried Red Chillies- 8
Saunf (Fennel seeds)- 2 tsp

Powders:
Coriander Powder- 1 tsp
Kashmiri Chilli Powder- 1 tsp
Garam Masala Powder- 1 tsp (Link to our Garam Masala Recipe:    • GARAM MASALA RECIPE | GARAM MASALA PO...  )

Tomato Purée- 2 tbsp
Saffron- 2 pinches soaked in warm water
Fried Cashews, halved- 15 nos.
Fried Raisins- 15 nos.
Refined Oil- 4-5 tbsp

Preparation:

Marinate the Chicken pieces with the items specified. Set aside for 30 mins.
Soak 2 pinches of saffron in warm water.
Dry roast the fennel seeds and dried red chillies in a pan on low heat for 2-3 mins. Set aside to cool. Peel and quarter the onions.
Use ready made tomato purée and if not available, blend 1 big red tomato into a purée.
To make the Onion-Red Chilli paste, add the roasted fennel seeds and red chillies in a blender/grinder and grind to a coarse powder. Now add the quartered onions and blend into a smooth paste. You can add a tablespoon of water if required.
Fry the cashew nuts and raisins in oil one after another, take out and keep in a plate for use later.

Process:

Heat oil in a kadai/pan and add the Onion-Red Chilli paste. Fry for 3-4 mins on medium heat till oil separates. The colour of the paste should not become dark.
Now add the marinated chicken and fry on high heat for 3-4 mins.
Lower heat and cook on low heat for around 3-4 mins till the curd/yogurt is cooked, oil separates and there’s a red tinge in the curry.
Add the Coriander, Kashmiri Chilli and Garam Masala Powders, mix and cook on low heat for 3-4 mins.
Now add the tomato purée, mix and cook on low heat for around 2 mins.
Now add 150 ml water, give a mix and cover & cook on low heat for 15 mins till chicken is tender.
Remove lid, give a mix and add 2 tbsp of saffron water. Let it simmer for around 2 mins.
Garnish with the fried cashews and raisins. Give a mix and serve.


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