SHAHI CHICKEN

SHAHI CHICKEN OR ONE CAN CALL IT WHITE CHICKEN SINCE IT IS WHITE IN COLOUR..... SPECIALITY OF THIS RECIPE IS THAT IT INCLUDES LOTS OF ALMONDS,CASHEW AND RAISINS.

THERE IS NO SPICES AS SUCH IN THIS RECIPE.....

LETS GET STARTED:

INGRIDIENTS:

1.CHICKEN-700GMS

2. ONION PASTE- 6 MEDIUM SIZED ONIONS

3.CURD- 6 SPOON

4. CASHEW(KAJU)PASTE- 3TBSPN

5.RAISINS(KSIMIS)PASTE- 1 AND HALF TBSPN

6. ALMOND PASTE- 3 TBSPN

7.GINGER FARLIC PASTE- 3 AND HALF TBSPN

8. GREEN CHILLI- 6 (OR USE ACC TO UR CHOICE)

9. GARAM MASALA- CHOTI ILAICHI, LAUNG, DALCHINI

10. LEMON JUICE- 1 BIG LEMON

11. SHAH JEERA- 2 TSPN

12. KASURI METHI- 2-3 TBSPN CRUSHED

13. WHITE OIL FOR FRYING- AS PER REQUIREMENT.

14. SALT- AS PER TASTE

INGRIDIENTS:

PRE PREPARATIONS:

SOAK KAJU,KISMIS, ALMONDS OVER NIGHT AND GRIND THEM SEPARATELY INTO SMOOTH PASTE.

GRIND ONION ALSO INTO SMOOTH PASTE.

1. THE VERY FIRST STEP FOR THIS RECIPE IS TO MARINATE THE CHICKEN FOR ABOUT AN HOUR BEFORE YOU ACTUALLY COOK.

2.TAKE A BOWL,PUT CHICKEN WHICH IS PROPERLY WASHED,ADD CURD,LEMON JUICE,GINGER GARLIC PASTE AND SOME SALT . MIX IT WITH HAND AND KEEP IT ASIDE COVERED FOR AN HOUR OR SO.

REFER TO THE IMAGE BELOW:

2. NOW TAKE A PAN, ADD WHITE OIL. LET IT BECOME HOT THEN ADD GARAM MASALA, SHAHI JEERA AND SLITTED GREEN CHILLI.

3.NOW ADD ONION PASTE AND COOK IT ON MEDIUM FLAME FOR SOMETIME OR TILL OIL STARTS OOZING OUT FROM SIDE OF ONION PASTE. IF NEEDED YOU CAN ADD LITTLE BIT OF SALT AT THIS STAGE TO FASTEN UP THE COOKING PROCESS.

4. NOW WHEN ONION PASTE IS COOKED ADD CASHEW RAISIN AND ALMOND PASTE ONE BY ONE AND AGAIN COOK THEM ON LOW FLAME TILL OIL STARTS OOZING OUT FROM SIDE.

5. COVER THE PAN AND LET IT COOK.

6. NOW ADD MARINATED CHICKEN INTO IT AND MIX ENTIRE MIXTURE PROPERLY WITH CHICKEN.

7. NOW ENTIRE DISH WILL COOK ON ITS OWN. ADD SOME WATER IF YOU NEED GRAVY. AND COVER IT WITH A LID AND LET IT COOK ON LOW FLAME. REMOVE THE LID AND STIR AT CERTAIN INETRVALS,CHECK IF THE CHICKEN IS PROPERLY COOKED OR NOT... THE MORE CHICKEN WILL BOIL IN THIS GRAVY THE MORE IT WILL HAVE THE TASTE OF NUTS.....

8. FINALLY ADD SOME KASURI METHI AND CRUSHED BLACK PEPPER BELOW TAKING IT OFF THE FLAME AND SERVE IT HOT WITH ROTI OR PARANTHA......