Shahi Murgh - Royal Chicken Cooked In Yogurt

Course : Indian
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 pint plain yogurt
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper -- or to taste
1/2 cup chopped fresh cilantro
7 pounds chicken -- cut into servings
1/2 cup vegetable oil
16 pieces cardamom pods
12 whole cloves
1 pieces cinnamon
6 pieces bay leaves
1/3 cup blanched -- slivered almonds
1/3 cup golden raisins

Preparation / Directions:

Put yogurt into a bowl. Beat lightly until smooth and creamy. Add 1/2 teaspoon of salt, some black pepper, cumin, coriander, cayenne and cilantro. Mix and set aside. Using remaining salt, and the black pepper, season chicken pieces. Put oil in nonstick pan over medium-high heat. When oil is hot put in cardamom, cloves cinnamon and bay leaves. Stir and put in chicken pieces in one layer. Brown on both sides and remove to large bowl. Continue to brown all chicken pieces. Put almonds and raisins into same hot oil. Stir quickly. The almonds will quickly turn golden and raisins should plump up. Now put chicken and accumulated juices back into pan. Add seasoned yogurt, Stir to mix and bring to simmer. Cover, turn heat to law and simmer for 20 minutes, stirring once or twice. Remove cover turn heat up and reduce sauce. Turn chicken pieces as you do this. Remove hard spices before serving.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Indian Recipes