Chicken Dhoodh Shahi Murgh
Recipe type: Main
Cuisine: Fushion
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
To marinate:
  • Chicken – 1 cup
  • Ginger garlic paste – 1 tbsp
  • Turmeric powder – ½ tsp
  • Lemon juice – from 1 lemon
  • Cumin powder – a generous pinch
  • Salt as required
  • Red chilli powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Hung yoghurt, beaten – ½ cup
For the gravy:
  • Ghee – 1 tbsp
  • Green chilli slits – 2 nos
  • Onion, medium, finely chopped – 1 no
  • Cashew paste – 2 tbsp
  • Sweetened khoya – 1 to 1 ½ tbsp
  • Milk – 1 cup
  • Cumin powder – ½ tsp
  • Cardamom powder – a pinch
  • White pepper powder – ½ tsp
  • Black pepper powder, freshly ground – ½ tsp
  • Salt – a generous pinch
  • Fresh cream – 1 tbsp
  • Grated cheddar cheese – for garnishing
Instructions
  1. Wash the chicken pieces and drain all the excess water. Add in ginger garlic paste, turmeric powder, lemon juice and mix well.
  3. Now add cumin powder, salt and garam masala powder. And again mix well.
  5. Finally add the beaten hung yoghurt, mix well and leave it for at least 20 minutes.
  7. Heat a wide pan with oil and add green chillies. Sauté well until the outer layer turn white.
  9. Add in finely chopped onions and sauté until they turn translucent or golden brown.
  11. Meanwhile heat a flat skillet with 2 tbsp of oil and add marinated chicken one by one onto the skillet. Shallow fry the chicken pieces until one side is done.
  13. Now in a low flame add in cashew paste and mix well. Cook until the raw smell disappears stirring constantly. Cashew paste tends to stick to the bottom. So constant stirring is required.
  15. Meanwhile check if the chicken pieces are cooked on one side and flip them to cook on the other side.
  17. Add in sweetened khoya when the raw smell of cashew disappears. Mix well.
  19. Now add a cup of milk and mix well. Cook for a minute.
  21. Add cumin powder, cardamom powder, pepper powder and salt. Mix well and cook until the sauce is semi thick and well cooked. Switch off the flame.
  23. Add a tbsp of fresh cream to the sauce and mix it well.
  25. Preheat the oven to 500 degrees Fahrenheit or 320 degrees Celsius.
  26. By the time your chicken will be well cooked on both sides. Take out the chickens using tongs and place them on a oven safe flat bowl.
  27. Pour the sauce on top of the chicken pieces and make a layer.
  29. Grate the cheddar cheese on top of the sauce.
  31. Place the bowl inside the oven and leave for 10 minutes or until you see the cheese melt and turns golden brown on top. Enjoy this creamy chicken dhoodh shahi murgh with parotta or romali roti! 
Notes
To make hung yoghurt, place your strainer lined with muslin cloth or paper towel inside of a bowl. Pour enough amount of yoghurt in. place it in the refrigerator for an hour. Or just rotate the muslin cloth and gently squeeze the excess water (i.e. Whey) using your hand.
Recipe by MyEdibleCravings at http://myediblecravings.com/dhoodh-shahi-murgh/