Shajani Murgh is one of the most popular chicken recipes of Mughlai cuisine. This curry is named after Sahjahan, the fifth Moghul emperor of India. It is believed that cooks from royal kitchens created many luxurious recipes for Nawabs during Mughal rule in India .
This rich chicken curry laden with aromatic spices, cream, dry fruits and nuts is great accompaniment with plain rice, polau or flat breads. I have made some minor changes to make it healthier without compromising on taste. I simply swap Greek yogurt and 2% milk for heavy cream so we can savor often. Here is my take on Shahjahani Murgh.
Ingredients~
1 whole chicken, excess fat removed, cut in small pieces(3lb. bone-in and skinless) or leg and thigh pieces
1 cup strained low fat yogurt
1/2 cup 2% milk
1/4 tsp sugar
1 cup yellow or white onion, thinly chopped
1 tbsp. garlic paste
2 tbsp. ginger paste
4-6 hot fresh chili or as per heat tolerance
1/2 tsp. ground coriander
4 tbsp. ground blanched almond
1 tsp. salt or to taste
1/4 tsp sugar
1 2"flat cinnamon stick
1 bay leaf
4 whole green cardamom, slightly crushed
3-4 cloves
A small pinch of ground nutmeg
2 strand mace
4 tbsp. oil
Handful of currants/sultanas/raisins plus some for garnishing
1 tbsp slices/slivered almonds
2 cups warm water
Method~
Wash chicken pieces, drain excess water and pat dray with paper towel. Marinate chicken pieces with 1/2 cup strained yogurt, little salt for at least one hour.
Heat oil in a large heavy bottomed pan on medium heat. Add the chopped onion, along with bay leaf, crushed cardamom pods, ground nutmeg, cloves, mace strands and cinnamon stick. Reduce the heat to low and saute onion and whole spice mixture for a couple of minutes. Add in ginger and garlic paste. Keep sauteing onion mixture on low heat until softened without making it brown.
Add the chicken and stir fry on low heat for 8-10 minutes until chicken pieces are well coated. Add warm water and salt. Cover and let it simmer for 10 minutes or until cooked through. Now whip together remaining 1/2 cup strained yogurt, ground almond, milk and sugar. Pour in the chicken gravy. Stir well and let it simmer for 5 minutes. At last add in chili, currants or sultana or raisins and cook for 2 minutes. Stir well. Taste and adjust seasonings. Transfer to a nice bowl/platter and garnish with sliced almond and some currants/sultana/raisins. Serve hot with plain Basmati rice, polau or flat breads.
Happy cooking!!
1 cup strained low fat yogurt
1/2 cup 2% milk
1/4 tsp sugar
1 cup yellow or white onion, thinly chopped
1 tbsp. garlic paste
2 tbsp. ginger paste
4-6 hot fresh chili or as per heat tolerance
1/2 tsp. ground coriander
4 tbsp. ground blanched almond
1 tsp. salt or to taste
1/4 tsp sugar
1 2"flat cinnamon stick
1 bay leaf
4 whole green cardamom, slightly crushed
3-4 cloves
A small pinch of ground nutmeg
2 strand mace
4 tbsp. oil
Handful of currants/sultanas/raisins plus some for garnishing
1 tbsp slices/slivered almonds
2 cups warm water
Method~
Wash chicken pieces, drain excess water and pat dray with paper towel. Marinate chicken pieces with 1/2 cup strained yogurt, little salt for at least one hour.
Heat oil in a large heavy bottomed pan on medium heat. Add the chopped onion, along with bay leaf, crushed cardamom pods, ground nutmeg, cloves, mace strands and cinnamon stick. Reduce the heat to low and saute onion and whole spice mixture for a couple of minutes. Add in ginger and garlic paste. Keep sauteing onion mixture on low heat until softened without making it brown.
Add the chicken and stir fry on low heat for 8-10 minutes until chicken pieces are well coated. Add warm water and salt. Cover and let it simmer for 10 minutes or until cooked through. Now whip together remaining 1/2 cup strained yogurt, ground almond, milk and sugar. Pour in the chicken gravy. Stir well and let it simmer for 5 minutes. At last add in chili, currants or sultana or raisins and cook for 2 minutes. Stir well. Taste and adjust seasonings. Transfer to a nice bowl/platter and garnish with sliced almond and some currants/sultana/raisins. Serve hot with plain Basmati rice, polau or flat breads.
Happy cooking!!
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