Shahi Chicken Roast
Shahi Chicken Roast is a thick, flavorful dish that is mildly spicy, slightly sweet, and tangy with a touch of Mughlai gravy.
Ingredients
For Masala Paste
- 1 pc Cinnamon
- 5-6 pcs Cashew nuts
- 1 tsp White pepper
- 3-4 pcs Cardamom
- 3-4 pcs Cloves
- 1/4 tsp Shahi cumin
- 1 tbsp Poppy seeds
- 2-3 pcs Mace
- 1/4 pc Nutmeg
For Chicken
- 5 pcs Chicken roast pcs
- 1/4 tsp Salt
- 1/4 tsp Jorda color
- 1/2 cup Oil
- 2 tbsp Ghee
For Gravy
- 1 pc Bay leaves
- 2 pcs Cinnamon
- 4-5 pcs Cardamom
- 1/2 cup Onion chopped
- 1/2 cup Onion paste
- 1 tbsp Ginger paste
- 1 tsp Garlic paste
- 1 tsp Coriander powder
- 1 tsp Red chili powder
- 1 Salt to taste
- 1/3 cup Sweet yogurt
- 1/3 cup Sour yougurt
- 1 cup Water
- 4-5 pcs Green pepper
- 1/2 tsp Keora water
Instructions
- Mix together cinnamon, cashew nuts, white pepper, cardamom, cloves, shahi cumin, poppy seeds, mace, and nutmeg into a smooth paste.
- Slit chicken into roast pieces. Then rub with salt and Jorda color. Wait for 15 mins.
- Heat oil and ghee in a pan and fry the chicken pcs for 2-3 min. Close the lid as oil will be popping so much. Make sure it is slightly brown.
- Remove chicken pcs from the oil and in the same oil add bay leaves, cinnamon, and cardamom.
- Then add onion slice and saute until light brown.
- Add onion paste and saute until light brown.
- Add garlic paste, ginger paste, coriander powder, and red chili powder and fry until the raw smell disappears.
- Add the masala paste and stir for 2-3 mins.
- Add a little bit of water and keep stirring for 3-2 min.
- Beat and add the plain yogurt and stir for 2-1 mins.
- Beat and add the sweet yogurt. Add the salt and cook for 3-4 min.
- Bring the chickens to the pan and fry for 10 min over medium heat.
- Add hot water, green chili, and close the lid. Cook for 10 more mins.
- Once the broth thickens, add the kewra water and cook on low heat for 5 more mins.
- Serve hot!!
