Shahi Murgh Masala Gravy Recipe

Ingredients

• 1 kg Chicken (bone‑in, skin on optional, cut into pieces)
• 2 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 1 tbsp Roasted Ground Cumin (dry roasted and ground)
• 0.5 tsp Black Pepper Powder (freshly ground)
• 1 tbsp Hot Red Chili Powder (Kashmiri or regular hot chili powder)
• 1 tbsp Chaat Masala (tangy spice mix)
• 0.5 tsp Garam Masala (store‑bought)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 cup Thick Yogurt (full‑fat, unsweetened)
• 1 tsp Salt (to taste)
• 1 tbsp Water (lukewarm, for marination)
• 4 tbsp Vegetable Oil (for cooking and gravy)
• 10 pieces Cashews (raw, unsalted)
• 10 pieces Almonds (blanched)
• 1 tbsp Charoli (Chiraunji) (dried)
• 1 tsp White Sesame Seeds (raw)
• 6 pods Green Cardamom Pods (seeds removed)
• 6 pieces Cloves (whole)
• 2 sticks Cinnamon Sticks (2‑inch pieces)
• 2 pods Black Cardamom Pods (large, smoky)
• 1 piece Star Anise (whole)
• 1 piece Onion (medium, finely chopped)
• 2 pieces Tomatoes (pureed to a smooth paste)
• 0.25 tsp Saffron Strands (soaked in 2 tbsp warm water)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 0.5 cup Additional Yogurt (full‑fat, for gravy spice mix)
• 1 cup Water (for gravy) (adjust for desired consistency)

Instructions

1. Cut and Marinate the Chicken

   Trim the whole chicken into pieces, place in a mixing bowl and add ginger‑garlic paste, roasted ground cumin, black pepper powder, hot red chili powder, chaat masala, garam masala, lemon juice, thick yogurt, salt and a tablespoon of water. Mix thoroughly so the spices coat every piece.

   Time: PT15M

2. Marination Rest

   Cover the bowl with cling film and refrigerate for at least 1 hour (or overnight for deeper flavor).

   Time: PT1H

3. Pan‑Fry the Chicken Pieces

   Heat 2 tbsp oil in a large skillet over medium‑high heat. Add the marinated chicken pieces in a single layer and fry until the released water evaporates and the pieces turn golden brown on both sides.

   Time: PT15M

   Temperature: medium‑high flame

4. Prepare Dry‑Fruit Paste

   In a food processor, combine cashews, almonds, charoli, white sesame seeds, green cardamom seeds, cloves and a splash of water. Grind to a smooth paste.

   Time: PT10M

5. Make Yogurt Spice Mix

   In a bowl, whisk together ½ cup yogurt, 1 tbsp ginger‑garlic paste, ½ tsp hot red chili powder, ½ tsp Kashmiri red chili powder, 2 tsp coriander powder, ½ tsp roasted cumin, ½ tsp garam masala, and ½ tsp salt until smooth.

   Time: PT5M

6. Fry Whole Spices and Onions

   In the same skillet add the remaining 2 tbsp oil, 2 cinnamon sticks, 2 black cardamom pods, 1 star anise and fry for a few seconds. Add the finely chopped onion and sauté until light golden.

   Time: PT7M

   Temperature: medium flame

7. Cook Tomato Paste

   Add the pureed tomatoes to the skillet, stir and cook on medium heat until the mixture thickens, water evaporates and oil begins to separate from the masala.

   Time: PT5M

   Temperature: medium flame

8. Incorporate Yogurt Spice Mix

   Reduce heat to low, add the yogurt spice mix, stir continuously and cook until the oil separates again.

   Time: PT5M

   Temperature: low flame

9. Add Reserved Marination Spices

   Stir in any leftover marination paste that was set aside earlier and cook for another 3 minutes until the oil separates.

   Time: PT3M

   Temperature: low flame

10. Blend Dry‑Fruit Paste into Gravy

    Add the dry‑fruit paste prepared earlier along with ¼ cup water. Mix well and simmer on low flame for 7‑8 minutes, stirring occasionally so the gravy does not stick to the bottom.

    Time: PT8M

    Temperature: low flame

11. Combine Chicken and Simmer

    Add the fried chicken pieces to the gravy, pour in ¾ cup water (adjust for desired consistency), mix, cover and cook on medium flame for 15 minutes until the chicken is tender and fully cooked through.

    Time: PT15M

    Temperature: medium flame

12. Finish with Saffron and Coriander

    Stir in the saffron‑water mixture and chopped fresh coriander leaves. Cook for another 3 minutes on medium flame until the coriander softens, then turn off the heat.

    Time: PT3M

    Temperature: medium flame

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

20 g

Fat

30 g

Fiber

3 g