It was a demanding week at work, leaving me little time for riding or cooking. However, when my son requested something special, I embraced the challenge of taking charge of the kitchen. With just a lone drumstick and a few curry cuts in the refrigerator, I realized that even with limited resources, I could create magic. I decided to whip up a small portion of Shahi Tangdi Curry.
This mildly spiced yet rich version of Shahi Curry features a velvety texture that glides down the throat, leaving a lasting impression on the taste buds. The thick, luscious gravy, crafted from generous amounts of roasted onions and cashew nut paste, brings delightful sweetness and full flavor. This dish shines at the table, inspiring joy and connection for both kids and adults alike.
Prep Time: 20 minutes
Cook Time: 40 minutes
Serves – 2
Chicken Drumsticks – 400 gms
Onions – 200 gm
Red chilli paste – 2 tbsp
Kalmi ( cashewnut paste ) – 3 tbsp
Ginger-garlic paste – 1 tbsp
Salt – to taste
Chicken stock – 1 cup ( 120 ml )
Groundnut Oil – 50 ml
Red Chilli powder – 1 tbsp
Cumin powder – 1/2 tbsp
Coriander powder – 1 tbsp
For Shahi Masala: ( combined together – 20 gms )
Bay leaf
Cardamom ( green & black ) – 2 to 3 pcs
Cinnamon
Peppercorns
Clove
Mace
Magaj Seeds
Instructions:
1 ) Wash and clean the chicken and set it aside.
2 ) Grind the onions to a fine paste.
3 ) Roast all the ingredients for Shahi masala on a Tawa for a minute and let it cool for five minutes. Grind the ingredients to a powder. Set aside.
4 ) In a pan or kadhai, heat oil. Roast the onion paste until lumps form and the colour turns dark brown.
5 ) Add the ginger-garlic paste, cashewnut paste, red chilli paste and saute further. Add the drumsticks & shahi masala and mix well.
6 ) Add red chilli powder, cumin powder and coriander powder. Add chicken stock and salt. Cover and cook till the chicken gets tender. Serve hot with Roti or Rice.
