Shahi Chicken Recipe- Almond & Cashew Masala Indian Delight

Last Updated on 6 months ago by Neha Deshmukh

Shahi Chicken Recipe: Almond & Cashew Masala Indian Delight

Hello friends! If you’re anything like me, you absolutely love a good, rich, and flavorful chicken curry. And let me tell you, this Shahi Chicken is exactly that – a royal treat for your tastebuds! I first made this for a family gathering, and it was an instant hit. The creamy, nutty sauce is just divine, and it’s surprisingly achievable at home. Let’s get cooking!

Why You’ll Love This Recipe

This Shahi Chicken isn’t your everyday curry. It’s special. The secret lies in the luxurious almond and cashew paste, which creates a wonderfully smooth and flavorful gravy. It’s a bit more involved than some recipes, but trust me, the extra effort is so worth it. It’s perfect for celebrations, a cozy weekend dinner, or when you just want to treat yourself to something truly delicious.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 2 medium onions
• 2 tbsp ginger garlic paste
• 3 medium tomatoes
• 6-7 green chilies
• ¼ cup almonds (about 30g)
• ¼ cup cashews (about 30g)
• 2 tbsp chironji (about 20g)
• 1 kg chicken, cut into medium pieces
• 1 tsp garam masala powder (about 5g)
• 1 tsp black pepper powder (about 5g)
• 1 tsp shahi jeera (about 5g)
• 1.5 tbsp roasted coriander powder (about 15g)
• 1.5 tbsp roasted cumin powder (about 15g)
• ½ cup curd (about 120ml)
• 1 tsp Kashmiri red chili powder (about 5g)
• 1 tsp red chili powder (about 5g)
• ½ tsp turmeric powder (about 2.5g)
• 2 tbsp red chili sauce
• 1 tbsp green chili sauce
• 2 tsp ghee (about 10ml)
• ¼ cup fresh cream (about 60ml)

Ingredient Notes

Let’s talk about some of the stars of the show!

• Almonds & Cashews: These aren’t just for texture; they add a beautiful richness and sweetness to the gravy. I prefer using blanched almonds for a smoother paste.
• Chironji: This little seed is a bit of a hidden gem in Indian cuisine! It has a unique, slightly sweet, and nutty flavor. It’s often used in Mughlai dishes like this one. If you can’t find it, don’t worry – I’ll cover substitutions in the FAQs.
• Shahi Jeera (Royal Cumin): This isn’t your everyday cumin. It’s longer, darker, and has a more delicate, floral aroma. It adds a subtle complexity to the dish.
• Kashmiri Red Chili Powder: This is key for that beautiful red color and mild heat. It’s not overly spicy, but adds a lovely vibrancy to the curry. It originates from the Kashmir valley in India, known for its unique climate and chili varieties.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make those crispy fried onions. Fry sliced onions in oil until they’re golden brown and beautifully crunchy. Drain them on paper towels to cool, then crush them coarsely. Set aside – these add amazing texture later on.
2. Next, blanch the tomatoes for a few minutes, then blend them with the green chilies into a smooth puree. Strain this puree to remove any seeds or skin. This ensures a silky-smooth gravy.
3. Now for the magic! Soak the almonds, cashews, and chironji in warm water for at least 30 minutes. This softens them up for grinding. Drain them well and grind them into a fine paste with the spices (garam masala, black pepper, coriander powder, cumin powder), curd, and the tomato-chili puree. Add a little water if needed to get a smooth consistency.
4. Time to marinate the chicken! Add the chicken pieces to the masala paste, along with the fried onions and a tablespoon of oil. Mix well, ensuring every piece is coated. Let it marinate for at least 30 minutes – longer is even better!
5. Heat ghee in a heavy-bottomed pot or Dutch oven. Add the marinated chicken and shahi jeera. Cook over medium heat until the chicken changes color.
6. Add about 1-2 cups of water (depending on how thick you like your gravy) and bring to a simmer. Cover the pot and let it cook for 30-40 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
7. Finally, garnish with fresh coriander leaves and a swirl of fresh cream. Serve hot and enjoy!

Expert Tips

• Don’t skimp on the marinating time! It really allows the flavors to penetrate the chicken.
• Using a heavy-bottomed pot prevents the curry from sticking and burning.
• Taste and adjust the seasoning as you go. Everyone’s spice preference is different!

Variations

• Vegan Adaptation: Swap the curd and fresh cream for plant-based alternatives like cashew cream or coconut yogurt. It’s surprisingly delicious!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your spice blends.
• Spice Level Adjustments: Reduce the amount of red chili powder and green chilies for a milder flavor. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This Shahi Chicken is a popular choice for special occasions like Eid and Diwali. You can add a touch of saffron for an even more festive touch.

Serving Suggestions

This Shahi Chicken is fantastic with:

• Steamed basmati rice
• Naan bread or roti
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

1. What cut of chicken is best for Shahi Chicken?

Bone-in, skin-on chicken thighs are my go-to! They stay incredibly tender and flavorful during the long simmering process. You can also use boneless, skinless thighs or chicken breast, but they might dry out a bit more.

2. Can I make the masala paste ahead of time? How should I store it?

Absolutely! You can make the masala paste a day or two in advance. Store it in an airtight container in the refrigerator. It might thicken up a bit, so you can add a splash of water when you’re ready to use it.

3. What is Chironji and can I substitute it?

Chironji is a small seed with a unique flavor. If you can’t find it, you can substitute it with a tablespoon of finely chopped pistachios or a teaspoon of nutmeg. It won’t be exactly the same, but it will still add a lovely nutty flavor.

4. How can I adjust the heat level of this Shahi Chicken?

Easily! Reduce the amount of red chili powder and green chilies. You can also remove the seeds from the green chilies to lessen the heat.

5. What is the difference between Shahi Jeera and regular cumin?

Shahi Jeera (Royal Cumin) is longer, darker, and has a more delicate, floral aroma compared to regular cumin. It adds a subtle complexity to the dish. If you can’t find it, you can use regular cumin, but the flavor won’t be quite as nuanced.

Enjoy making this Shahi Chicken! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!