Tandoori Shahi Murg.. The ‘smoking hot’ royal chicken๐Ÿ’ƒ, dead though๐Ÿ“๐Ÿ˜‚

Hi there.. let’s cook some chicken tonight! ๐Ÿ˜

We Indians are very fond of smoky flavor. Baigan bharta (mashed roasted eggplant), tikkas, tandoori dishes etc makes us drool ๐Ÿคค. Tandoori chicken is every non-veg-eater’s favorite, mine is, for sure๐Ÿ˜ฌ. It isn’t very easy to cook authentic tandoori food at home so I have incorporated the smoky flavor in this dish with the basic resources available.. *patting myself on the back* ๐Ÿ˜Ž

Shahi gravy or curry is very rich, creamy and less spicy, so it will be light on your palate.

INGREDIENTS

for marination

500 gms Chicken

1/2 cup curd

1 tsp turmeric

1 tsp garam masala

1 tbsp ginger garlic paste

1 tbsp mustard oil

Salt to taste

for gravy

4 large onions

10-12 cloves of garlic

1″ pc of ginger

5-6 cloves

8-9 whole black pepper

3-4 cardamom

4-5 dried bay leaves

2 cinnamon sticks

1 star anise

3-4 green chillies

1 cup beaten curd

15-20 soaked almonds and cashews

1 tsp red chilli powder

1 tsp cumin seeds

1 tsp fennel seeds

3 tbsp mustard oil

1 tbsp ghee or butter

1/2 cup cream

Salt to taste
METHOD

  1. Marinate chicken with all the ingredients for 30 mins. Overnight marination tastes better ๐Ÿ˜‹
  2. Roughly slice the onions, garlic and ginger.
  3. Heat 1 tbsp oil in a pan, add onion garlic and ginger. Cook till the onions are translucent. Don’t caramelize. Take it off the heat add cashews & almonds and grind to a fine paste after cooling.
  4. Seal the chicken in the same pan on high flame. Optional.
  5. Now what I did to get the strong smoky flavor is I put the chicken pieces directly on high flame with the help of skewers. Forks and tongs can also be used. (I only did 1/2 of the pieces coz it’s time taking ๐Ÿ˜› and it still worked).
  6. Heat rest of the oil in the pan. Add cumin, fennel, cloves, 2 bay leaves, cardamom, pepper, 1 cinnamon stick, star anise and sliced green chillies.
  7. Add the onion garlic paste and cook till it releases oil. Put all the chicken pieces in and mix well. Cover n cook on low flame for 5-10 mins.
  8. Add beaten curd, salt and red chilli powder. I experimented with another smoky element here by adding flamed cinnamon stick, bay leaves and a few cloves (caution โ˜ ๏ธ). And by quickly covering it to capture the smoke. This took the dish to a different level. ๐Ÿ™‚
  9. Cook till the gravy is thickened and chicken is done, top with ghee. Add warm cream after turning off the heat. Mix well.
  10. Garnish with a dash of cream and corriander.

It will taste great with Naan, an Indian flat bread. I should have clicked better pictures but I was just experimenting, never thought it will be so yummy.. *everyone patting my back* haha! ๐Ÿ˜‹

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6 thoughts on “Tandoori Shahi Murg.. The ‘smoking hot’ royal chicken๐Ÿ’ƒ, dead though๐Ÿ“๐Ÿ˜‚

  1. That sounds fantastic, gotta try it! Thanks for sharing!

    I love the idea of the flamed cinnamon stick, is that a common technique? I’d love to hear more about that.

    Thanks again!

    Chef Perry

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