Shahi Murg

🛒 Ingredients

• Chicken thigh (boneless, skinless) 175 g · 193 kcal
• Ghee (clarified butter) 15 g · 135 kcal
• Onion 40 g · 16 kcal
• Ginger-garlic paste 10 g · 13 kcal
• Cashew nuts (raw) 15 g · 83 kcal
• Plain full-fat yogurt 25 g · 25 kcal
• Heavy cream 25 g · 88 kcal
• Tomato puree 40 g · 8 kcal
• Green cardamom pods 1 g · 3 kcal
• Cinnamon stick 1 g · 2 kcal
• Cloves 0 g · 2 kcal
• Bay leaf 0 g · 1 kcal
• Turmeric powder 1 g · 3 kcal
• Red chili powder 1 g · 3 kcal
• Coriander powder 2 g · 6 kcal
• Cumin powder 2 g · 8 kcal
• Garam masala 2 g · 8 kcal
• Water 40 g · 0 kcal

👨‍🍳 Instructions

1. Cut chicken into 1.5-inch pieces. Marinate with 1 tbsp ginger-garlic paste, 1/4 tsp turmeric, 1/2 tsp red chili powder, 1/2 tsp salt, and yogurt for at least 30 minutes.
2. Soak cashews in hot water for 15 minutes, then blend with a little water to a smooth paste. Thinly slice the onion.
3. Heat ghee in a heavy-bottomed pan. Add green cardamom, cinnamon stick, cloves, and bay leaf; sauté until fragrant.
4. Add sliced onion and cook until golden brown and caramelized, about 10-15 minutes.
5. Add the remaining ginger-garlic paste and cook for 2 minutes until the raw smell disappears. Then add the marinated chicken and sear for 5-7 minutes.
6. Stir in coriander powder, cumin powder, and a pinch of sugar. Cook for 2-3 minutes, then add tomato puree and 1/2 tsp salt, cooking until oil separates.
7. Pour in water, cover, and simmer for 10-12 minutes until chicken is tender. Add cashew paste and stir well.
8. Finally, stir in heavy cream and garam masala. Cook for another 2-3 minutes, just until heated through, do not boil. Garnish with fresh coriander leaves and ginger juliennes.