Shahi Murgh Chicken Cooked In Yogurt Recipes

Steps:

• Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
• In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
• Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
• Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
• Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
• Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

Steps:

• Put yogurt in a bowl. Beat lightly until smooth & creamy. Add 3/4 tsp. salt, black pepper, cumin powder, coriander powder, cayenne pepper and cilantro. Mix, add chicken, marinate at least 6 hours (or overnight). Remove chicken from bowl, shake excess yogurt. Season both sides with salt & pepper. Heat oil in pan over medium high. When the oil is hot add cardamom pods, cloves, cinnamon stick and bay leaves. Stir to season oil. Place as many chicken pieces as can fit in a single layer in pan (don't over crowd or they won't brown). Brown both sides, remove to a large bowl. Repeat with second batch if necessary. Once all chicken in browned put almonds and raisins in the pot. Stir quickly. Place all chicken, it's juices and yogurt back into the pot. Stir to coat chicken. Bring to a simmer, cover, reduce heat to a low. Allow to simmer for 20-25 minutes (stir twice during this time). Remove cover, turn heat up to reduce sauce until thick. Turn chicken gently during reduction.