Following the great Spice Times tradition of delivering exclusive recipes that are straight from the experts, we have another one for you to enjoy.
Lancers Brasserie in Edinburgh presents the Lancer’s Shahjahani Murgh. The recipe was created by Abdul Haque, Head Chef at Lancers Brasserie.
The Shahjahani Murgh dates back to the time of Kewra Shahjahan who was the fifth Moghul Emperor of India from 1426 to 1458. Many of the royal cooks had retired and settled down in Shahjahan city or Delhi as it is known today. These cooks created this dish and it has evolved over time.
The dish is a mild chicken curry made with aromatic spices, yoghurt, saffron, Khoya (reduced milk) and Kewra.
Preparation of Ingredients:
Preparation is a key element of Indian cooking. Setting aside a sufficient amount of time for this is critical to the success of the overall dish.
- 500g cubed chicken breast
- ¼ cup vegetable oil
- 1 large onion finely chopped
- 1 teaspoon of salt
- ½ teaspoon ginger peeled and finely chopped
- ½ teaspoon garlic cloves peeled and minced
- 1 tablespoon almonds flakes
- 4 tablespoons of whipped yoghurt
- 1 teaspoon of pistachio flake blanched
- 1 tablespoon of coconut powder
- ½ tablespoon raisons
- 2 tablespoons of fresh single cream
- Mint leaves and fresh coriander
- 2 large green chillies chopped into fine strips
- ½ teaspoon of turmeric powder
- ½ teaspoon of jeera powder
- ½ teaspoon garam massalam powder
- ½ teaspoon of coriander powder
- ½ cup of hot water
- ½ teaspoon of almond nuts
Instructions:
1. Heat oil on medium setting in a pan.
2. Fry garlic and ginger until slightly brown. At this point add the onions and fry till it is translucent.
3. Put in the cubed chicken breast into the pan and stir for 1 minute before adding salt.
4. After 5-7 minutes of frying while stirring it is time to add the spices in the following order: turmeric, coriander, jeera and finally the garam massalam. At this point reduce the heat on the burner so that the spices do not burn and stir vigorously so that they can mix for 1 minute.
5. Now cover the pan and cook on a low heat for 5 minutes while lifting the lid at 1 minute intervals to stir and add ½ teacup of hot water. At this point also add the chopped green chillies
6. Now increase the heat on the burner and stir vigorously and fry for a further 7 minutes
7. At this point add the yogurt, coconut powder, almond flakes and pistachio flakes and stir for a further 1 minute.
8. Add the single cream
9. Your meal is now almost ready serve it in a dish and finally garnish it with fresh coriander and almond nuts.