Creamy Shahi Reshmi Murg: Luxurious Indian Butter Chicken
40 minutes
1218 reads
About Creamy Shahi Reshmi Murg: Luxurious Indian Butter Chicken
Indulge in the rich and creamy flavors of Shahi Reshmi Murg, a luxurious Indian butter chicken recipe. This dish features tender chicken simmered in a decadent sauce made with cashews, poppy seeds, and aromatic spices. The creamy texture and subtle sweetness make it a truly unforgettable culinary experience.Unlike other butter chicken recipes, Shahi Reshmi Murg boasts a unique milky white gravy, achieved through the careful blending of milk, cream, and milk powder. This creates a lighter yet equally flavorful sauce that perfectly complements the tender chicken.Perfect for a special occasion or a comforting weeknight dinner, this recipe is surprisingly easy to make, even for home cooks. Get ready to impress your family and friends with this authentic taste of India!
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Recipe Time & More
Cook40 minutes
Total40 minutes
Ingredients
For the Chicken and Sauce:
- 700 gm Chicken bone-in, cut into 2-inch pieces, skinless chicken thighs or breasts
- 1 Large Onion thinly sliced
- 1 tbsp Ginger-Garlic Paste or 2 tbsp finely minced ginger and 1-2 green chilies
- 1 cup Milk whole milk preferred
- 3-4 tbsp Milk Powder
- 1 tsp Garam Masala shahi garam masala (recipe below)
- 1 tsp Coriander Powder
- 1/2 tsp Pepper black, ground
- 2 tbsp Ghee clarified butter, or vegetable oil
- Salt to taste
- 8-10 Cashews
- 1 tbsp Melon Seeds magaz
- 1 tsp Rose Water
- 1/2 tsp Kewra Water
- 1 tsp Dried Fenugreek Leaf crushed, dried
- 1/4 cup Heavy Cream
For the Shahi Garam Masala:
- 3 Cardamom Pods green
- 1 Cardamom Pod black
- 1/2 inch Cinnamon Stick
- 3 Cloves
- 1/2 tsp Nutmeg ground
- 1/2 tsp Mace ground
- 1/2 tsp Caraway Seeds black cumin seeds, shah jeera
- 1 Star Anise
- 7-8 Peppercorns black
Instructions
Prepare the Cashew Paste
- Soak 8-10 cashews, 1 tbsp melon seeds in warm water for 20 minutes. Blend until smooth.
Make the Shahi Garam Masala
- Dry roast 3 green cardamom pods, 1 black cardamom pod, 1/2-inch cinnamon stick, 3 cloves, 1/2 tsp ground nutmeg, 1/2 tsp ground mace, 1/2 tsp caraway seeds, and 1 star anise in a pan until fragrant. Grind into a powder.
Prepare the Milk Mixture
- Warm 1 cup milk in a saucepan. Whisk in 3-4 tbsp milk powder until completely dissolved. Set aside.
Cook the Chicken
- Heat 2 tbsp ghee (or oil) in a large pot or Dutch oven over medium heat. Add 1 large sliced onion and sauté until translucent. Add 1 tbsp ginger-garlic paste and cook for 1 minute.
- Add 700g chicken, salt, 1/2 tsp black pepper, 1 tsp coriander powder, and the cashew paste. Stir well, then add 1/4 cup water and cook, stirring occasionally, until the chicken is lightly browned and the oil separates from the sauce (about 3-4 minutes).
Simmer the Gravy
- Pour in the warm milk mixture and stir to combine. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is fully cooked and tender.
Finish the Dish
- Stir in 1 tsp shahi garam masala, 1/4 cup heavy cream, 1 tsp rose water, 1/2 tsp kewra water, and 1 tsp crushed kasuri methi. Adjust seasoning to taste.
Serve
- Serve hot with roti, naan, or paratha.
Recipe Notes
Expert Tips for the Perfect Shahi Reshmi Murg
- For an even creamier sauce, use full-fat coconut milk in addition to or instead of the regular milk.
- If you don't have kewra water, you can omit it or substitute with a pinch of saffron for a subtle floral note.
- Adjust the amount of milk powder based on your preferred gravy thickness. Start with less and add more if needed.
- Marinate the chicken for at least 30 minutes before cooking for extra tender and flavorful results.
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Recipe Nutrition
Calories: 294kcalCarbohydrates: 11gProtein: 20gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 77mgSodium: 107mgPotassium: 426mgFiber: 2gSugar: 7gVitamin A: 276IUVitamin C: 5mgCalcium: 160mgIron: 2mg
Nilanjana Bhattacharjee Mitra
Articles: 3
5 Comments
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This looks fantastic! Appreciate the share.
This looks perfect! Thanks for posting.
Very nice recipe.
I’m loving this recipe already!
This is amazing! Excited to make it.