Shahi Kaju Murg - A Classic Curry recipe

Those who follow me on Twitter, or more regular Ketchup visitors will know of my passion for quality food.

As a keen and experimental cook, I do like to explore new stuff in the kitchen. Unfortunately, here in bedsit land I have been somewhat restricted to two calor gas rings. Nonetheless, I have been keen to check out a few Indian recipes. This one is my favourite, taken from The Best of Chicken Recipes by Nita Meta.

Ma has been asking for this one for a while. Check it out and let me know what you think.

Shahi Kaju Murg is a Nawaabi dish which has a rich cashew nut gravy flavoured with shah jeera (black cumin) and chhoti illiacha (green cardamom seeds).

Ms Meta says it feeds up to 8 people, but I reckon this is more like for 6.

MARINADE
2-3 tbsp ginger/garlic paste (I don´t do ginger, so I replace with it just the garlic paste)
¾ cup thick curd
½ tsp chilli powder
Salt to taste
1 tspn garam masala

OTHER INGREDIANTS
1 chicken cut into pieces – I prefer using boneless cut into large chunks
4-5 tbsp oil
1 tej patta (bay leaf)
½ tspn shah jeera (black cumin)
2-3 chhoti illaicha (green cardamon seeds) – pounded lightly
3 large onions – cut finely or ground to paste
¾ cup milk
2 tbsp cream
Fresh coriander (for garnishing)
6 tbsp broken cashew nuts

INSTRUCTIONS
Marinade chicken in beaten curd, ginger-garlic paste, salt and chilli powder (I do this overnight)
Soak cashew nuts in hot water for 15 minutes and grind into a smooth paste
Heat oil in pan and add the cumin, cardamom and bay leaf
Wait a few seconds and add in onions. Keep stirring until they turn light brown
Add chicken and marinade and cook on a high flame for 2 – 3 minutes
Add the cashew nut paste and stir on a medium heat till the juices evaporate and oil separates
Lower the heat and add milk and ½ cup of water. Cover and cook till the chicken is tender
Garnish with garem masala, 2 tbsp of cream and coriander leaves

Let me know how it works out for you.

Happy eating.