CHICKEN SHAHJAHANI

Ingredients

• Chicken, on bone – 800 gms
• Lemon juice – 2 tsp
• Pepper powder – 1 tsp
• Onion, sliced – 2 big size
• Garlic, chopped – 1 tsp
• Ginger, chopped – 1 tsp
• Tomato, sliced – 1 large size
• Bay leaves – 1
• Cashew nut paste – 1 tsp
• Poppy seeds, soaked in water – 1 tsp
• Green chillies – 5 to 6
• Turmeric powder -1/2 tsp
• Kashmiri red chilli powder – 1 tsp
• Garam masala powder – 1 tsp
• Milk – ½ cup
• Fresh cream – 2 tsp (optional)
• Rose water – ½ tsp (optional)
• Mustard oil – as required
• Salt – to taste

Method

Take a bowl. Marinate the chicken with lemon juice and pepper powder and keep it aside for 15mins.

Heat oil in a pan/ kadai. Add onion & fry it till golden brown. Add garlic, ginger and tomato slices to it and fry it for another 2mins. Take a blender. Add these fried onion, ginger, garlic and tomato to it. Add poppy seeds. Make a fine paste and keep aside.

In the remaining oil, add bay leaf and the premade paste. Fry it for 2mins. Add cashew nut paste and milk. Cook it for another 2mins. Add the chicken pieces. Now add green chillies, turmeric powder, salt and Kashmiri red chilli powder. Cook it with covered lid for 15mins in medium flame. Add little warm water and garam masala powder to it. Again cook it with covered lid till the chicken becomes soft. When it’s done, add fresh cream and rose water. Garnish it with cashew nut and serve hot with naan/ pulao.