Shahi Chicken Curry – Mughlai Style

Step 1: Marinate the Chicken

In a large bowl, combine the chicken pieces with ginger & garlic paste, Greek yogurt, turmeric powder, salt, and garam masala. Mix thoroughly to coat all the chicken pieces. Set aside to marinate.

Step 2: Sauté the Onions

Heat 2-3 tablespoons of clarified butter (ghee) in a wide pan over medium heat. Add the sliced onions and sauté them slowly until they become soft and translucent, ensuring they do not brown.

Step 3: Cook the Onion Base

Once the onions are translucent, add 1 teaspoon of ginger & garlic paste. Cook for about 1 minute, stirring continuously, to remove the raw smell.

Step 4: Create the Onion Paste

Remove the cooked onion mixture from the heat and allow it to cool down completely. Once cool, transfer it to a food processor or blender and grind it into a smooth paste.

Step 5: Soak Nuts and Seeds

In a small bowl, combine the cashew nuts and melon seeds. Pour about 1/3 cup of hot boiled water over them and let them soak for 15-20 minutes to soften.

Step 6: Temper the Spices

In the same pan used for the onions, add another heaped tablespoon of clarified butter and heat it on a medium flame. Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamoms. Fry for about 30 seconds until fragrant.

Step 7: Cook the Masala

Add the pureed onion paste to the pan with the tempered spices. Stir well, then add the powdered spices: red chilli powder, coriander powder, cumin powder, and salt. Mix and cook the masala.

Step 8: Cook the Chicken

Add the marinated chicken to the pan. Stir to combine it with the masala. Add a splash of boiled water to create some moisture. Cover the pan with a lid and let the chicken cook on medium heat for 10-15 minutes, stirring occasionally, until it's almost cooked through.

Step 9: Prepare the Nut & Cream Paste

Drain the soaked cashew nuts and melon seeds. Place them in a blender (a hand blender works well for a smooth consistency) along with 4 tablespoons of double cream and about 1/3 cup of warm water. Blend until you achieve a very smooth, creamy paste.

Step 10: Finish the Curry

After 15 minutes, check the chicken. Turn off the heat completely. Pour the smooth nut and cream paste into the curry. Gently stir to incorporate it fully into the gravy.

Step 11: Simmer the Curry

Turn the heat back on to the lowest possible setting. Place the lid back on the pan and let the curry simmer gently for 5-6 minutes. This allows the nut paste to cook through and the clarified butter to separate and rise to the surface.

Step 12: Garnish and Serve

Turn off the heat. Sprinkle the homemade garam masala over the curry. Add an optional squeeze of honey and give it a final gentle stir. Garnish with freshly chopped coriander and chopped cashew nuts. The Shahi Chicken Curry is ready to be served.

• Using bone-in chicken adds more flavor to the curry.

• Fry the onions slowly without browning them to maintain the pale, creamy color characteristic of Mughlai curries.

• Turn off the heat before adding the cream and nut paste to prevent it from splitting.

• Using a hand blender can create an extra smooth paste for the nuts and cream.

• You can use boneless chicken thighs instead of a whole chicken.

• Melon seeds are optional but add to the creaminess.

• A squeeze of honey at the end is optional but helps balance the flavors.