Shahjehani Murg Masala

Shahjehani Murg Masala Recipe - Authentic Indian Chicken Dish

Region / culture: India | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Shahjehani Murg Masala is a rich and creamy chicken dish that is bursting with flavors and aromas. This dish is perfect for special occasions or when you want to impress your guests with a decadent meal.

History

Shahjehani Murg Masala is a traditional Mughlai dish that originated in the royal kitchens of the Mughal emperors. It is a dish fit for royalty, with its rich and creamy sauce and aromatic spices.

Ingredients

1 chicken, cut into cubes
A pinch of nutmeg (Jaiphal) Powder
1 cup fresh cream (Malai)
1 tsp poppy seeds (Khus-Khus)
0.5 tsp fenugreek seeds (methi)
1 tsp coriander seeds Powder (dhania)
15 Cashewnut (Kaju), crushed
10 almond (Badam), blanched and crushed
2 onion (Pyaj), chopped
3 bay leaf (Tej Patta)
6 garlic (Lasun) pods
0.5 tsp garam masala
6 tsp clarified butter (ghee)

How to prepare

Roast a small amount of cumin, poppy, and fenugreek seeds, then grind them into a powder.
Heat ghee in a pan and fry onions and garlic until they turn brown.
Add chicken to the pan and fry it.
Now add the powdered masala, salt, coriander powder, and bay leaf.
Simmer for 2-3 minutes.
Add cream and 0.5 cup of hot water, then cook until the water dries up.
Add garam masala, nutmeg, and cardamoms.
Cover and simmer for 5 minutes on low heat.
Remove from the heat and serve hot with naan or chapattis.

Variations

You can add vegetables like bell peppers, peas, or potatoes to the dish.
You can substitute the chicken with lamb or beef for a different flavor.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.

- Use fresh cream for a rich and creamy texture.

- Toasting and grinding the spices fresh will enhance the flavor of the dish.

- Be careful not to overcook the chicken, as it can become tough and dry.

Serving Suggestions

Shahjehani Murg Masala is best served hot with naan or chapattis. It can also be served with steamed rice or pulao.

Cooking Techniques

Marinate the chicken for at least 30 minutes.

- Toast and grind the spices fresh for maximum flavor.

- Simmer the dish on low heat to allow the flavors to meld together.

Ingredient Substitutions

You can substitute the fresh cream with coconut milk for a dairy-free version.

- You can substitute the cashewnuts and almonds with sunflower seeds for a nut-free version.

Make Ahead Tips

Shahjehani Murg Masala can be made ahead of time and reheated before serving. The flavors will develop even more if left to sit for a few hours.

Presentation Ideas

Garnish Shahjehani Murg Masala with fresh coriander leaves, sliced almonds, and a drizzle of cream for an elegant presentation.

Pairing Recommendations

Shahjehani Murg Masala pairs well with a light and refreshing cucumber raita or a tangy mango chutney.

Storage and Reheating Instructions

Store Shahjehani Murg Masala in an airtight container in the refrigerator for up to 3 days. Reheat in a pan on low heat until warmed through.

Nutrition Information

Calories per serving

Shahjehani Murg Masala contains approximately 350 calories per serving.

Carbohydrates

Shahjehani Murg Masala contains approximately 10 grams of carbohydrates per serving.

Fats

Shahjehani Murg Masala contains approximately 20 grams of fats per serving.

Proteins

Shahjehani Murg Masala contains approximately 25 grams of proteins per serving.

Vitamins and minerals

Shahjehani Murg Masala is rich in vitamin B12, niacin, and selenium.

Alergens

Shahjehani Murg Masala contains nuts (cashewnuts and almonds) and dairy (cream), which may be allergens for some individuals.

Summary

Shahjehani Murg Masala is a rich and indulgent dish that is high in fats and proteins. It is a great source of vitamin B12 and niacin.

Summary

Shahjehani Murg Masala is a decadent and flavorful chicken dish that is perfect for special occasions. With its rich and creamy sauce and aromatic spices, it is sure to impress your guests.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was an old, tattered piece of paper that I found tucked away in a cookbook at a yard sale. The title at the top read "Shahjehani Murg Masala" and below it was a list of ingredients and instructions that made my mouth water just reading them.

I had always been fascinated by Indian cuisine, with its bold flavors and aromatic spices. I had tried making a few dishes in the past, but nothing quite like this. The recipe called for a blend of spices that I had never heard of before, like garam masala and kasuri methi. It also called for marinating the chicken in yogurt and spices overnight, to really infuse the meat with flavor. I knew this was going to be a labor of love, but I was determined to master it.

I set out to gather all the ingredients I would need, visiting the local Indian market to find the more exotic spices. I was like a kid in a candy store, surrounded by bags of colorful spices and jars of pickles and chutneys. I picked out the freshest ingredients I could find, knowing that this would make all the difference in the final dish.

Back at home, I got to work marinating the chicken. I mixed together yogurt, ginger, garlic, and a blend of spices that I had ground up myself. I coated the chicken pieces in the marinade and let them sit in the fridge overnight, letting the flavors meld and develop.

The next day, I got to work on the masala. I heated up some oil in a pan and added in onions, ginger, and garlic, letting them soften and caramelize. Then I added in the spices – garam masala, coriander, turmeric, and kasuri methi – and let them toast in the hot oil, releasing their fragrant aromas.

I added in some tomatoes and a bit of water to create a thick, rich sauce. Then I added in the marinated chicken, letting it simmer in the sauce until it was tender and juicy. The smell that filled my kitchen was intoxicating, a heady mix of spices and herbs that made my stomach growl with anticipation.

When the dish was finally done, I served it up with some fluffy basmati rice and a side of garlic naan. I took my first bite, closing my eyes as the flavors exploded on my tongue. The chicken was tender and flavorful, the sauce rich and spicy, with just a hint of sweetness from the tomatoes. It was a revelation, a dish that transported me to the bustling streets of India with every bite.

I knew I had found a new favorite recipe, one that I would make again and again for friends and family. And as I sat down to enjoy my meal, I couldn't help but think about the journey that had led me to this moment – from finding that old recipe at a yard sale to mastering the art of Indian cooking. It was a journey filled with discovery and delight, and I couldn't wait to see where it would take me next.