Shahi Murgh - Chicken Curry With Cream Recipe

Close-Up Of Curry Powder In A Pot
Michelle Arnold/EyeEm/Getty Images
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 2 cups (serves 4-6)
Ratings (26)

Mild and creamy Shahi Murgh never fails to please. Even though it sounds 'fancy-schmancy,' it is uncomplicated to cook. Shahi Murgh is an Indian restaurant staple and on the list of most-ordered dishes. Serve Shahi Murgh with Chapatis, Parathas or just with plain boiled rice, depending of course on what your family fancies on the day. You can also add a Kachumbar salad to round off the meal.

What You'll Need

  • 20 cashews or almonds
  • 3 to 4 tablespoons of vegetable cooking oil
  • 5 cloves
  • 8 to 10 black peppercorns
  • 2-inch piece of cinnamon
  • 1-star anise
  • 5 cardamom pods, split
  • 2 small or 1 large bay leaf
  • 1 large onion, chopped very fine
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 2 tablespoons tomato paste
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (leave out if you like)
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 2.2 pounds (1 kilogram) skinless, boneless chicken pieces (2-inch cubes) - I like to use chicken thigh
  • 1/2 cup thick, unsweetened cream

How to Make It

  1. Grind the almonds/ cashews to a fine powder in a food processor. Keep aside.
  2. Heat the vegetable/ canola/ sunflower cooking oil in a deep, heavy-bottomed pot, on medium heat.
  3. When the oil is hot, add all the whole spices and sauté until they begin to turn darker in color and slightly fragrant. It means they are ready.
  4. Now add the finely chopped onions and fry until they begin to turn a pale golden color. It should take between 5 to 10 minutes.
  1. Now add the ginger and garlic paste and sauté for another 2 minutes.
  2. Add the tomato paste and all the powdered spices, including the garam masala. Also, add the salt. Stir to mix everything well and fry the masala, frequently stirring, until the oil begins to separate from it. Frequent stirring will prevent burning and will also ensure an evenly browned masala. The oil separating from the masala is a sign that it is well cooked. This results in smooth, well-amalgamated flavors!
  3. Now add the chicken and stir to coat it fully with the masala. Sauté until the chicken is sealed.
  4. Now add 200 ml of hot water to the pot, stir well and cover the pot. Reduce heat to a simmer and cook until the chicken is tender.
  5. When the chicken is done, add the thick cream and stir well. Continue to cook until most of the gravy has dried off. The result should be a dish with thick gravy.
  6. Turn off the heat and serve Shahi Murgh with Chapatis, Parathas, Jeera Rice or just with plain boiled rice!