Shahi Murg Kurma- A recipe from the vanitha Magazine

It sounds like a north Indian recipe ,this is a very rich nawabi dish with lots of flavor.As we are not adding any chilli powder in this recipe the curry will appear white in color.The gravy will be thick and rich with cashew paste.As it is prepared with a Nawabi taste rose petals and rose water is added as the ingredient.And before you think about how to make it prepare this long list of ingredients and make sure that they all are in your kitchen.Because it needs 22 basic ingredients.Thanks to Vanitha Magazine and Mr A.R Ghan to give this wonderful recipe.

Ingredients needed to make Shahi Murg Kurma

1.Chicken - 1 kg
2.Curd - 250 gm
3.Ginger paste - 2 table spoon
4.Garlic paste - 1 1/2 table spoon
5.Fried onion - 50 gm
6.Onion sliced in thin pieces - 100 gm
7.Green chillies slitted - 10 no
8.Nutmeg powder(jathikka) - 1 pinch
9.Mace powder (jathipathri)- 2 pinch
10.Pepper - 10 no
11.Green cardamom - 6 no
12.Black cardamom - 2
13.Cinnamon - 2 pieces
14.Bay leaf - 5 no
15.Cloves - 10 no
16.Ghee - 150 gm
17.Salt
18.Khus khus paste - 2 tsp
19.Cashew paste -- 2 tsp
20.Rose petals - 10 no
21.Rose water - 1 tsp
22.Coriander leaves

How to prepare shahi Murg Kurma


1. Clean and Cut the chicken in to small pieces.

2.Marinate the chicken pieces with curd,ginger paste,garlic paste,fried onion,sliced onion,green chillies,mace,nutmeg powder,pepper ,green and black cardamom,cinnamon,bay leaf,cloves,ghee and salt.Keep it for atleast 1 hour.

3.Cook the chicken pieces in a heavy bottom pan ,when it is almost cooked well add the cashew paste and khus khus paste to it.Mix it well and bring it to boil.

4.Add rose water and rose petal to it and mix it well.

5.Now the shahi kurma is ready to be served ,garnish it with chopped coriander leaves.