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Shahjehani Murg Masala Recipe


1 Chicken cut into cubes
A pinch of Nutmeg (Jaiphal) Powder
1 cup fresh Cream (Malai) 
1 tsp Poppy seeds (Khus-Khus) 
1/2 tsp Fenugreek seeds (Methi) 
1 tsp Coriander Seeds Powder (Dhania) 
15 Cashewnut (Kaju) crushed
10 Almond (Badam) blanched and crushed
2 Onion (Pyaj) chopped 
3 Bay Leaf (Tej Patta) 
6 Garlic (Lasun) pods 
1/2 tsp Garam Masala 
6 tsp Clarified Butter (Ghee) 

How to make shahjehani murg masala:

  • Roast little cumin, poppy, fenugreek seeds and grind into powder.
  • Heat ghee, fry onions and garlic till it is brown.
  • Add chicken and fry.
  • Now add powdered masala, salt , coriander powder, bay leaf.
  • Simmer for 2 -3 minutes.
  • Add cream, 1/2 cup hot water and cook till water dries.
  • Add garam masala, nutmeg and cardamoms.
  • Cover and simmer for 5 minutes on low flame.
  • Take off from the fire and serve hot with nan or chapattis.