Chicken Shahi Azab
Rich Curry with cashew nuts
Recipe by Sarbojaya Rana of Minneapolis, US
Highly rich nutricious dish. Inherited from Mughal's of India and the dish was passed on to The Powerful and Aristrocratic Royal Rana Family of the Himalayan Kingdom of Nepal. Highly preferred and requested!
Ingredients
non vegetarian
6 servings
- 1.75 kg Chicken breasts with bones
- 150 ml Sunflower Oil
- 5-6 bunches Green Coriander leaves (finely chopped)
- 1 cup fresh curd
- 150 gms cashew nuts
- 6-7 pices Cloves
- 5 pieces Green elaichi
- 1/2 tbsp Cinnamon powder
- 2 kgs Onions
- 1 tbsp Turmeric powder
- Chilli Powder (as desired)
- 4 tbsp Ginger Paste
- 3 tbsp Garlic Paste
- 4-5 cups water
- Salt
Directions
- Heat Oil over deep pan. Add grated Onion (Onion should be finely chopped and made a paste).
- Cook the Onion Paste till it is slightly brownish (The water in the Onion shoud be dried)
- Add medium sized chopped chicken. Cover the pan for five to six minutes
- Add Cloves, elaichi and stir well. Cover the pan for another 5 minutes
- Add 1 tbsp Turmeric powder 1/2 tbsp cinnamon powder. Stir it well and now add ginger and garlic paste
- Stir it well and cover the pan for another 10 to 12 minutes.
- Add finely chopped coriander leaves followed by 4-5 cups of water and cover the pan till it reaches boiling point.
- Now add curd. Stir the ingredients well and let water evaporate to half (Do not cover the pan)
- Add Salt according to taste followed by Cashew nuts paste. This will act as a starch and make the gravey thick and rich.
- Add Chilli Powder to give color and heat as per your taste.
- The delicious chicken from mughal times is ready to be served.