Best Shahi Murg Aromatic Chicken With Yoghurt And Spices Recipes

Shahi Murg, Aromatic Chicken With Yoghurt and Spices image

Provided by lindseylcw

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

3 tablespoons vegetable oil
2 bay leaves
1 cinnamon stick
4 green cardamom pods
4 cloves
1 teaspoon cumin seed
2 medium onions, finely chopped
1 teaspoon ginger, grated
2 garlic cloves, chopped
4 skinless chicken breasts, and chopped into 1/2 inch pieces
1/4 teaspoon ground turmeric
1/4 teaspoon chili powder (to taste)
1/4 teaspoon salt
30 g cashew nuts, ground
150 ml plain yogurt, whipped
1 tablespoon chopped coriander leaves

Steps:

heat the oil in a heavy based pan, add the bay leaves, cinnamon, cardamons, cloves and cumin. When they begin to sizzle, tip in the onions and fry for 5 mins until onions become soft
add the ginger and garlic followed by the chicken, cook for 4-5 mins.
mix in the turmeric, chilli powder and salt.
fold the cashew nuts into the yoghurt and stir into the chicken.
pour 200ml of just boiled water into chicken mix and cook for 6-8 mins until the oil rises to the top and the chicken is cooked.
just before serving sprinkle with the coriander leaves, serve with naan bread or chapatis.

Nutrition Facts : Calories 446.1, Fat 18.1, SaturatedFat 3.6, Cholesterol 141.9, Sodium 369, Carbohydrate 11, Fiber 1.2, Sugar 4.6, Protein 57.7

Asian Aromatic Chicken image

Provided by Borealis Beegirl

Time 6h35m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons minced green onions
1 tablespoon minced peeled fresh ginger
3 tablespoons low sodium soy sauce
2 tablespoons dry sherry
1 1/2 teaspoons hoisin sauce
1 teaspoon minced garlic
1/2 teaspoon sambal oelek
1 cinnamon stick, broken
1 star anise
4 bone in skinless chicken breast halves
1 cup chicken broth

Steps:

Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.
Remove chicken from bag, reserving marinade. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.
Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165°F Transfer chicken to a platter.
Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup; about 2 minutes. Serve sauce with chicken.