Royal Shahi Chicken: Authentic Mughlai Recipe
1 hour
893 reads
About Royal Shahi Chicken: Authentic Mughlai Recipe
Experience the rich tapestry of flavors in this authentic Shahi Chicken recipe, a true gem of Mughlai cuisine. Tender chicken is slow-cooked in a luxurious, aromatic gravy, creating a dish fit for royalty. This recipe is perfect for special occasions or when you want to impress.The creamy, decadent sauce is infused with warming spices like cardamom and bay leaf, along with the depth of ginger and garlic. Each bite offers a symphony of tastes and textures, a testament to the culinary artistry of Mughal emperors.Serve this regal dish with fluffy naan bread or fragrant basmati rice for an unforgettable dining experience. Prepare to be transported to the royal kitchens of India!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Chicken & Aromatics
- 500 gm Chicken bone-in, thighs and drumsticks recommended
- 4 Onions finely chopped, for paste, medium-sized
- 4 Cardamom elaichi, green, pods lightly crushed
- 1 Bay Leaf tej patta
- 2 tbsp Ginger-Garlic Paste
Spices & Flavorings
- 2 tbsp Poppy Seeds ground into a paste
- 1 tbsp Chili Powder adjust to taste, red
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 2 tbsp Heavy Cream
- 1/2 cup Ghee or ghee
Whole Spices
- 2 Peppercorns black, whole
- 2 Cloves whole
- 1 inch Cinnamon Stick
- 1 Mace whole
- 2-3 Cardamom black, pods
Instructions
Prepare the Chicken
- Heat 1 tbsp clarified butter in a pan. Add chicken pieces and sauté for 10 minutes until lightly browned. Set aside.
Build the Flavor Base
- Heat the remaining clarified butter in the same pan. Add bay leaf, green cardamom, black cardamom, mace, cloves, black peppercorns, and cinnamon stick. Sauté until fragrant, about 1 minute.
Sauté Aromatics and Spices
- Add the onion paste and fry until golden brown. Stir in ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, and poppy seed paste. Sauté for 4-5 minutes until fragrant.
Combine and Simmer
- Add the sautéed chicken pieces to the spice mixture. Stir well to coat. Pour in 1 cup of water, bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is tender.
Finish and Serve
- Stir in the heavy cream. Simmer for another 2-3 minutes, or until the sauce has thickened slightly. Season with salt to taste. Serve hot with rice or naan.
Recipe Notes
Expert Tips for the Perfect Shahi Chicken
- For an even richer flavor, marinate the chicken in yogurt and a few spices for at least 30 minutes before cooking.
- If you don't have clarified butter (ghee), you can substitute with vegetable oil or butter, but ghee adds a unique depth of flavor.
- Adjust the amount of red chili powder to control the spice level according to your preference.
- Garnish with fresh cilantro and a sprinkle of garam masala before serving for an extra touch of elegance.
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Recipe Nutrition
Calories: 894kcalCarbohydrates: 32gProtein: 29gFat: 74gSaturated Fat: 37gPolyunsaturated Fat: 9gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 222mgSodium: 1918mgPotassium: 818mgFiber: 10gSugar: 10gVitamin A: 1593IUVitamin C: 20mgCalcium: 261mgIron: 5mg
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I’m thrilled to try this recipe!
I’m in love with this recipe already!
What a delicious idea! Thanks for sharing.
This is so tempting! Thank you.