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Shahjahani Murgh (Chicken Shahjahan) Recipe

Mild curry made with Chicken, aromatic spices, yogurt, saffron, Khoya (reduced milk), and Kewra
Shahjahan was the fifth Moghul emperor of India. During his rein (1627- 1658), food was at its peak. Many of the retired cooks from his royal kitchen settled in Delhi known as Shahjahan city. Murgh Shahjahani is the precursor of modern Shahi or Mughalai Chicken. My interpretation is adopted to current Punjabi cooking. In traditional recipe, whole skinless chicken fryers are cut in half and used. Here, I have substituted the whole fryer chicken with chicken thighs. Also, Khoya (grated 3 Tablespoons) has been substituted with Ricotta Cheese and Heavy whipping cream. We have added cornstarch to yogurt, so it will not curdle during cooking.

Ingredients

Step 1

1. Onion Large, finely chopped: 1
2. Ginger Peeled, finely chopped: 2"x1"
3. Garlic cloves. peeled minced: 6
4. Cayenne pepper ground: 2 teaspoons
5. Coriander powder: 1½ teaspoon
6. Cashews ground: ½ cup

Step 2

7. Ghee: ¾ cup
8. Tej Patta: 2
9. Cumin seeds: ½ teaspoon
10. Green Cardamom seeds cracked open
11. Black peppercorn: ½ teaspoon
12. Cloves: 8
13. Cinnamon stick broken up in many pieces: 2
14. Skinless bone-in chicken thighs: 2 pounds

Step 3

15. Saffron strands: 12
16. Salt: ¼ teaspoon
17. Yogurt: 1 cup
18. Cornstarch: ¾ teaspoon
19. Water: 2 cups

Step 4

20. Black cardamom seeds ground: ¼ teaspoon
21. Nutmeg grated: ¼
22. Mace Leaves crushed: 2
23. Kewra essence: 1 teaspoon
24. Ricotta Cheese: 2 Tablespoon
25. Heavy whipping cream: 2 Tablespoons

Method

Step 1

Combine Onion Ginger Garlic Cayenne pepper and Coriander ground in th food processor. Grind to a paste. Set Onion-Garlic-Ginger paste aside

Step 2

1. Heat Ghee in a heavy bottom pan. Add Tej Patta, Cumin seeds, Green cardamoms, Black peppercorn, Cloves and Cinnamon. Sauté for about 3 minutes
2. Add Onion-Garlic-Ginger paste. Sauté for about 3 minutes.
3. Add Chicken. Stir-fry about 10 minutes

Step 3

1. Crush saffron with fingers. Stir saffron, cornstarch, and salt into yogurt. Add yogurt mixture to the mixture in the cooking pan. Fry till Ghee leaves the sides of the pan.
2. Add water. Cover and simmer for about 20 minutes. Cook till water is almost all gone

Step 4

Add Ground Cardamom, Nutmeg, Mace, Kewra, Ricotta cheese, and Heavy cream. Stir. Steep on a a very low heat for 3 minutes
You may garnish the dish with chopped Cilantro and juliennes of fresh ginger before serving

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