Last week unfolded in a whirlwind of travel and culinary adventures that left me both exhilarated and exhausted. It all began with an overnight escape to the historic Korlai Fort near Alibaug, where the food was as exceptional as the temperate weather that graced my visit. Wandering through the quaint fishermen’s village of Korlai offered a captivating glimpse into the rhythm of their daily lives. I savored the rustic charm of their local cuisine, indulging in a delightful array of seafood, with succulent fresh prawns and fish stealing the spotlight on my plate. By the time I returned home on Sunday evening, I was utterly spent but richly fulfilled from the experience.
As the new week dawned, the pressure of month-end targets loomed overhead, leaving me with scant moments to unwind. Yet, last night, I decided to indulge myself with a dish that always lifts my spirits: creamy Shahi Chicken. Despite its royal name, this recipe is joyfully uncomplicated, making it a staple in my kitchen. The Shahi Murg is bursting with flavor and features a luxurious gravy crafted from aromatic spices and the bright tang of roasted tomatoes. It’s a dish that never fails to transform an ordinary dinner into a special occasion, and it reigns as a favorite at my table.
Prep Time – 25 mins
Cook Time – 30 mins
Serves – 3
Ingredients:
Chicken ( curry cut ) – 450 gms
Tomatoes – 100 gm
Onion – 50 gm
Kalmi ( split cashew nut) – 30 gm
Ginger-garlic paste – 2 tbsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Curry powder – 1 / 2 tsp
Red Chilli powder – 1 tbsp
Turmeric powder – a pinch
Nutmeg powder – a pinch
Fennel seed powder – 1/2 tsp
Black Cardamom – 2 pcs
Cinnamon – 1/2inch stick
Oil – 30 ml
Butter – 2 tbsp
Stock ( chicken or vegetable ) – 120 ml
Cheese & fresh coriander – for garnish
Salt – to taste
Instructions:
1 ) Marinate the Chicken with ginger-garlic paste and set aside in the for ten minutes.
2 ) Blanch the tomatoes and peel and mash them. Set aside.
3 ) Grind the onion and cashew kalmi to a paste and set aside.
4 ) Heat butter in a pan. Fry the chicken golden brown. Remove and set asdie.
5 ) In the same pan, roast the tomatoes nicely till dark brown. Remove from flame and let it cool.
6 ) Heat oil in a kadhai, roast the onion and kalmi paste and add the cardamon and cinnamon. Saute for a few minutes till oil oozes out.
7 ) Add roasted tomatoes, all the masalas and curry powder and saute for a minute. Add the chicken and mix well on a low flame.
8 ) Add the stock and a little water. Add salt. Cover & cook on a slow flame for 25 to 30 mins. Once done, remove from flame. Garnish with grated cheese and coriander. Serve hot with Naan or Paratha.
