Saturday, September 26, 2020

Shahi Chicken | Saffron Flavoured Chicken Curry

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Shahi Chicken

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Ingredients
  

  • Chicken large curry cut pieces with bones- 750 gms

For 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

Spice Powders:

  • Coriander Powder- 1 tsp
  • Kashmiri Chilli Powder- 1 tsp
  • Garam Masala Powder- 1 tsp

Other Ingredients:

  • 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

Instructions
 

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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