Shahi Murgh Musallam Curry Without Musallam Chicken

Ingredients

• 1.2 kg Chicken Pieces (bone‑in, cut into medium pieces)
• 1 tsp Red Chili Powder (regular hot chili powder)
• 1 tsp Kashmiri Red Chili Powder (gives deep red colour, mild heat)
• 1 tsp Garam Masala Powder (store‑bought or homemade)
• 0.5 tsp Chat Masala Powder (optional, adds tangy zing)
• 0.5 tsp Black Pepper Powder (freshly ground)
• 1 tsp Ginger Garlic Paste (freshly made or store‑bought)
• 1 tsp Kewra Water (adds floral aroma, optional)
• 2 tsp Lemon Juice (freshly squeezed)
• 2 tbsp Salt (adjust to taste)
• 150 g Plain Yogurt (full‑fat, for marination and gravy)
• a pinch Red‑Orange Food Colour (optional, for bright colour)
• 1 tbsp Charoli (Water Chestnut) (dry, toasted)
• 1 tsp Dates (Khajur) (pitted, chopped)
• 5 Green Cardamom Pods (lightly crushed)
• 5 Cloves (lightly crushed)
• 1 Star Anise (Javitri) (whole)
• a few Saffron Threads (optional, soaked in warm water)
• ¼ cup Water (for paste) (adjust for smooth paste)
• 2 tsp Coriander Powder (roasted)
• 1 tsp Roasted Cumin Powder (dry‑roasted)
• 2 tbsp Oil (vegetable or canola, for frying chicken)
• ½ cup Oil (for gravy base)
• 2 Cinnamon Sticks (whole)
• 2 Onion (medium, finely sliced)
• 2 Tomato (medium, pureed)
• ¼ cup Fresh Cilantro Leaves (chopped, for garnish)
• 1 Green Chili (optional, slit)

Instructions

1. Prepare the Marinade

   In a mixing bowl combine yogurt, red chili powder, Kashmiri red chili powder, garam masala, chat masala, black pepper, ginger‑garlic paste, kewra water, lemon juice, salt, and a pinch of red‑orange food colour. Mix until smooth.

   Time: PT10M

2. Marinate the Chicken

   Add the chicken pieces to the bowl, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour (up to overnight for deeper flavor).

   Time: PT1H

3. Make the Dry‑Fruit Paste (Shahi Paste)

   In a blender add charoli, chopped dates, green cardamom pods, cloves, star anise, saffron (if using), and a splash of water. Blend to a very smooth paste, adding more water if needed.

   Time: PT5M

4. Prepare the Gravy Spice Mix

   In a separate bowl combine 150 g yogurt, 1 tsp salt, 1 tsp red chili powder, 1 tsp Kashmiri red chili powder, 2 tsp coriander powder, 1 tsp roasted cumin powder, 1 tsp garam masala, and 1 tbsp ginger‑garlic paste. Whisk until uniform.

   Time: PT5M

5. Fry the Marinated Chicken

   Heat 2 tbsp oil in a large skillet over high flame. Add the marinated chicken pieces (including any excess marinade) and fry for 8–10 minutes, turning occasionally, until the surface is lightly browned.

   Time: PT10M

   Temperature: high flame

6. Set Chicken Aside

   Transfer the fried chicken to a plate and set aside. Keep the pan; the leftover oil will be used for the gravy.

   Time: PT2M

7. Sauté Onions

   In the same skillet add ½ cup oil and 2 cinnamon sticks. Once hot, add the sliced onions. Fry on medium‑high heat until they turn soft and a light golden‑pink colour, about 5–6 minutes.

   Time: PT6M

   Temperature: medium‑high

8. Add Gravy Spice Mix

   Stir in the yogurt‑spice mixture prepared in step 4. Cook, stirring constantly, for 8–10 minutes on high flame until the raw aroma disappears and the mixture thickens slightly.

   Time: PT10M

   Temperature: high flame

9. Incorporate Tomato Puree

   Add the pureed tomatoes (from 2 medium tomatoes) and cook for 3 minutes until the oil begins to separate.

   Time: PT3M

   Temperature: high flame

10. Add Shahi Dry‑Fruit Paste

    Stir in the dry‑fruit paste from step 3 and fry for another 3–4 minutes on high flame, ensuring the raw spice taste disappears.

    Time: PT4M

    Temperature: high flame

11. Adjust Consistency

    Pour in about ½ cup water (or more to reach desired gravy thickness). Mix well and bring to a gentle boil.

    Time: PT2M

    Temperature: medium

12. Combine Chicken with Gravy

    Add the fried chicken pieces back into the saucepan. Stir to coat each piece with the gravy.

    Time: PT2M

13. Simmer Until Fully Cooked

    Cover the pan, reduce heat to low, and let the chicken simmer for 10–12 minutes. Stir gently once halfway through to prevent the dry‑fruit paste from settling at the bottom.

    Time: PT12M

    Temperature: low

14. Finish and Garnish

    Turn off the heat. Sprinkle chopped fresh cilantro and, if desired, slit green chili for extra heat. Give the gravy a final gentle stir.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

28 g

Carbohydrates

12 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Pieces: Chicken thighs, Chicken drumsticks
• Instead of Red Chili Powder: Paprika (mild)
• Instead of Kashmiri Red Chili Powder: Paprika + a pinch cayenne
• Instead of Garam Masala Powder: Mughlai masala
• Instead of Chat Masala Powder: Chaat masala
• Instead of Black Pepper Powder: White pepper
• Instead of Ginger Garlic Paste: Minced ginger + minced garlic
• Instead of Kewra Water: Rose water (less intense)
• Instead of Lemon Juice: Citric acid solution
• Instead of Salt: Sea salt
• Instead of Plain Yogurt: Greek yogurt (thinner)
• Instead of Red‑Orange Food Colour: Turmeric (yellow)
• Instead of Charoli (Water Chestnut): Almonds (soft)
• Instead of Dates (Khajur): Raisins
• Instead of Green Cardamom Pods: Cardamom powder (¼ tsp)
• Instead of Cloves: Allspice (¼ tsp)
• Instead of Star Anise (Javitri): Anise seeds (½ tsp)
• Instead of Saffron Threads: Turmeric (for colour only)
• Instead of Coriander Powder: Cilantro powder
• Instead of Roasted Cumin Powder: Cumin seeds (ground)
• Instead of Oil: Ghee
• Instead of Oil: Ghee
• Instead of Cinnamon Sticks: Cinnamon powder (¼ tsp)
• Instead of Onion: Shallots
• Instead of Tomato: Tomato puree (½ cup)
• Instead of Fresh Cilantro Leaves: Fresh parsley
• Instead of Green Chili: Jalapeño (½)

Equipment Needed

• Mixing Bowl
• Blender or Food Processor
• Large Skillet / Frying Pan
• Heavy‑bottomed Saucepan
• Knife
• Cutting Board
• Wooden Spoon or Spatula
• Ladle (optional)

Critical Steps — Do Not Skip

• Marinating the chicken for at least 1 hour
• Preparing a smooth dry‑fruit (Shahi) paste
• Frying the chicken pieces until lightly browned
• Roasting the onion and spice mixture until fragrant
• Ensuring the dry‑fruit paste is fully cooked to avoid raw flavor

Chef Tips from the Video

• Use fresh ginger‑garlic paste for a brighter flavor.
• Replace part of the oil with ghee for an authentic Mughlai richness.
• Garnish with fried onion rings for extra texture and visual appeal.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.

Room temperature: Not recommended; the dish contains dairy and cooked meat.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• The dry‑fruit paste can be prepared up to 2 days in advance and stored in the fridge.
• Reheat leftovers gently on low heat, adding a splash of water if the gravy thickens.

Frequently Asked Questions