Chicken Shahajahani

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Chicken Shahajahani

Chicken in a rich, spicy gravy
Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine Indian
Servings 4 people


  • 1 kg Chicken, skinned, cut into 8 pieces
  • 80 ml Oil
  • 2 piece bayleave tej patta
  • 3 sticks Cinnamon Sticks daalchini
  • 8 piece Green Cardamoms Choti elaichi
  • 3 gm Caraway Seeds Sahi Jeera
  • 8 piece Cloves Laung
  • 6 gm Turmeric Powder Haldi
  • 8 gm Yellow Chilli Powder
  • 25 gm Ginger Paste adrak
  • 5 tsp Garlic Paste lasun
  • 100 gm Cashewnut Paste Kaju
  • 150 gm Yoghurt dahi
  • Salt as per taste
  • 40 gm Cream
  • Green Coriander


  • Heat the oil in a thick bottomed pan over medium heat. Add the bay-leaves, cinnamon sticks, green cardamoms, caraway seeds and cloves; saute until the spices begin to crackle.
  • Add onions, turmeric powder and yellow chilli powder; saute for 30 seconds.
  • Add ginger, garlic and cashew nut paste and saute for 30 seconds more.
  • Add the chicken pieces and cook for 10-15 mins over medium heat.
  • Add whisked yogurt with 2 cups of hot water and salt. Cover and simmer for 10-15 minutes on very low heat.
  • Add the cream and cardamom powder and stir. Serve, garnished with the eggs, green coriander.
Keyword laal maas, red meat, rajasthani mutton

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