Chicken Shahi Masala

Ingredients

1 and 1/2 Kg Chicken
3 Large Onions
2 Medium Sized Tomatoes
2 Small Green Chillies
2 Dried Bay Leaves
2 Tbsps Crushed Cashew Nuts
2 Tbsps Curd
2 Tbsps Fresh Cream
1 Tbsp Everest Shahi Masala
Salt as required
5 Tbsps Vegetable Oil
Finely Chopped Corriander Leaves for Garnishing

Servings / Time

6 Servings / 1 Hour

Preparation

1. Clean the chicken and cut into medium sized pieces and place them in a large bowl. Apply salt, shahi masala and curd to the chicken pieces, mix well so that all the pieces have this paste uniformly applied to them.

Now keep the bowl aside and allow to marinate for around 1 hour.

2. As the chicken marinates, we start with cutting the onions and tomatoes into medium-sized pieces. Add the chopped tomatoes and onions along with 2 tablespoons of crushed cashew nuts to a blender to form a nice thick paste.

3. Deseed and chop the green chillies fine. Now take a vessel, add oil to the vessel and heat the oil. Once the oil is hot add the bay leaves and the chillies. Saute for a few minutes until the flavor of the bay leaves has been absorbed by the oil.

4. Now add the paste, Saute the paste for around 5 minutes until the oil oozes out from the paste. Add some 1/2 cup of water and allow the paste to cook with the lid closed.

5. Now add the marinated chicken along with 2 tablespoons of fresh cream. Stir well and close the lid of the vessel and let the chicken cook until soft. Do not add water at this stage since the chicken may release some water on cooking.

6. Check if the chicken has been cooked. Once the chicken has been cooked, take off the lid and allow the gravy to thicken by cooking on a medium flame until the gravy thickens.

7. Garnish with some finely chopped coriander leaves, fresh cream and serve hot with rice.

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