Shahi Murgh Recipe by BhabisKitchen is one of the most delicious, mouth watering  dish you will ever find , with a taste and fragrance that will win the heart of special ones! Try it out give a shahi protocol to the King and Queen of your heart and see how it will become a win win situation.

Cuisine: Asian

Type: curry


  1. Chicken                                                           1 kg
  2. Onions                                                             2 big- Cricket ball size or bigger
  3. Tomato mashed                                             ½ small (ping Pong ball size)
  4. Garlic Ginger Paste                                       2 tblSp
  5. Yogurt(Dahi)                                                  2 ½ cups
  6. Butter                                                              3 tblsp
  7. Oil                                                                    2 cups ( or as required)
  8. Cinemon (Daar-cheeni)                              1 tsp
  9. Clove Grinded (Long)                                  1/4 tsp
  10. Turmeric powder                                          1tsp
  11. Cardamom (Choti-elaechi)                         6 pieces (grind them)
  12. Black pepper                                                  5 to 6 pieces
  13. Red chili powder                                           2 tbsp( Or as needed)
  14. Zafraan                                                           ½ tsp (soak and mix in 2 tblsp of warm water)
  15. Salt                                                                  1tsp ( Or as needed)
  16. Almonds                                                        15 to 20 pieces cut in small thin pieces

How to Cook Shahi Murgh :

  1. Heat the oil, add 1 tbls spoon of butter in oil and then fry the sliced onion until golden brown.
  2. On a medium flame, add ginger garlic paste, ½ mashed tomato, Cinemon powder , Clove powder, Turmeric powder, Cardamom powder, Black pepper 5 to 6 pieces , Red chili powder , Salt.
  3. Fry thoroughly the mixture, till the oil separates from the masala or oil bubbles up from the masala.
  4. Now on a low flame add chicken and fry in the same masala till chicken becomes golden brown.
  5. Now add yougurt and one and half cup water in the same masala and mix thoroughly, leave it cooking on a low flame till the gravy reduces and becomes thick.
  6. Add zafaron water and cook for 4 to 5 minutes on low flame.
  7. Fry thin sliced almonds in 2 tblsp of butter till light golden brown.
  8. Add the fried almond with butter on the cooked shahi Murgh and stop the flame mmediately
  9. Cover the dish immediately after closing the flame for at-least, 2 to 3 minutes before serving.
  10. Serve the Shahi Murg with garlic naan or Tandoori roti


PS: It is recommended to cook SHAHI MURGH  on low or medium  flame to get the desired taste, flavor and fragrance.

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