SHAHI CHICKEN | SHAHI CHICKEN GRAVY RECIPE | CHICKEN CURRY BY SPICE EATS скачать в хорошем качестве

SHAHI CHICKEN | SHAHI CHICKEN GRAVY RECIPE | CHICKEN CURRY BY SPICE EATS

Shahi Chicken | Shahi Chicken Gravy Recipe | Hyderabadi Shahi Chicken | Shahi Chicken Curry Recipe | Chicken Gravy Recipe | Chicken Recipe | Chicken Curry | Chicken Gravy Recipe by Spice Eats Ingredients for Shahi Chicken: Chicken, large curry cut pieces with bones- 750 gms For the marination: Salt- 1 tsp Ginger Garlic paste- 2 tsp Whisked Curd/Yogurt- 3 tbsp Onion-Red Chilli Paste: Onion, quartered- 2 medium (150 gms) Dried Red Chillies- 8 Saunf (Fennel seeds)- 2 tsp Powders: Coriander Powder- 1 tsp Kashmiri Chilli Powder- 1 tsp Garam Masala Powder- 1 tsp (Link to our Garam Masala Recipe:    • GARAM MASALA RECIPE | GARAM MASALA POWDER ...  ) Tomato Purée- 2 tbsp Saffron- 2 pinches soaked in warm water Fried Cashews, halved- 15 nos. Fried Raisins- 15 nos. Refined Oil- 4-5 tbsp Preparation: Marinate the Chicken pieces with the items specified. Set aside for 30 mins. Soak 2 pinches of saffron in warm water. Dry roast the fennel seeds and dried red chillies in a pan on low heat for 2-3 mins. Set aside to cool. Peel and quarter the onions. Use ready made tomato purée and if not available, blend 1 big red tomato into a purée. To make the Onion-Red Chilli paste, add the roasted fennel seeds and red chillies in a blender/grinder and grind to a coarse powder. Now add the quartered onions and blend into a smooth paste. You can add a tablespoon of water if required. Fry the cashew nuts and raisins in oil one after another, take out and keep in a plate for use later. Process: Heat oil in a kadai/pan and add the Onion-Red Chilli paste. Fry for 3-4 mins on medium heat till oil separates. The colour of the paste should not become dark. Now add the marinated chicken and fry on high heat for 3-4 mins. Lower heat and cook on low heat for around 3-4 mins till the curd/yogurt is cooked, oil separates and there’s a red tinge in the curry. Add the Coriander, Kashmiri Chilli and Garam Masala Powders, mix and cook on low heat for 3-4 mins. Now add the tomato purée, mix and cook on low heat for around 2 mins. Now add 150 ml water, give a mix and cover & cook on low heat for 15 mins till chicken is tender. Remove lid, give a mix and add 2 tbsp of saffron water. Let it simmer for around 2 mins. Garnish with the fried cashews and raisins. Give a mix and serve. #shahichicken #shahichickengravy #chickengravyrecipe #chickencurry #chickenrecipe #chickengravy #spiceeats #spiceeatsrecipes #spiceeatschicken