Indian cooking offers a beautiful melange of spices and herbs. Perfect for both sweet and savory, spices and herbs play a very important in our everyday cooking as they add the quintessential Indian tadka of flavour.
Chicken being one of the most versatile meat in terms of cooking is often experimented a lot with. Drawing inspiration from the legendary butter chicken, a dish without which a meal would remain incomplete for a lot of non-vegetarians, and a rustic chicken curry, that is prepared with roughly chopped onions, tomatoes and spices, I came up with my own version of chicken curry.
And because of the use of all the spices and dry fruits in making the curry, I’ll take the liberty to name my dish, shahi chicken curry. The recipe certainly requires a good amount of time but the results are so good that all the time devoted to making a humble chicken curry will seem to be all worth it!
Preparation Time: 1 hour
Cooking Time: 1.5 hour
- Chicken(500 grams)
- Ghee(clarified butter)
- 1 tsp. ginger garlic paste
- 1 tsp. green chilli paste
- 2 inch cinnamon stick
- 2 green cardamoms
- 2 cloves
- 2 bay leaves
- 1 star anise
- 1 tsp of kasturi methi (fenugreek powder)
- 2 green chilies
- 2 dried red chilies
- 4 large tomatoes (pureed)
- 2 large onions(paste)
- 1 tsp red chili powder
- 5 cashew nuts(soaked and pureed)
- 5 soaked almonds(soaked and pureed)
- 2 tsp. pumpkin seeds(soaked and pureed)
- ½ tsp. garam masala powder
- 1 tsp honey
- salt as needed
- 1/2 cup cream
- Strands of saffron
- Coriander leaves for garnishing
1. Take a pan and put ghee, ginger garlic paste, green chilli paste, salt and chicken pieces and lightly toss it till the chicken gets a little brown. Remove from heat and set the chicken aside.
2. Then take another pan, add ghee and put in all the dry spices and toast them on low heat to release all the flavours.
3. Then add red chilli powder, garam masala powder, red chilli powder, salt and the onion paste. Cook till the onion paste reduces and becomes dark brown.
4. Add the tomato puree and continue cooking till the mixture thickens and turns into dark crimson colour. Then add in the cashew, almond and pumpkin seeds paste and mix well.
5. Now remove all the spices from the curry and set aside to cool down. After the curry cools down, add a bit of water and blend it to make a fine gravy. After blending, pass it through a sieve to ensure that its velvety smooth.
6. Put the blended mixture in a pan and then add the chicken along with a bit of water. Let it cook for another 5-10 minutes or till the chicken is fully cooked.
7. After the chicken is falling off the bones, add in the honey, dried fenugreek leaves, saffron and cream. Let it cook for another 2-3 minutes.
8. Garnish with some dry fruits and coriander and your rich chicken curry is ready.
Serve hot with a crispy parantha or have it with some steamed rice!