Chicken Shahjahani brings the flavors of royal Indian kitchens to your home. Named after Emperor Shahjahan, this recipe blends whole spices, creamy cashew paste, and tender chicken in a rich yogurt sauce. I learned this recipe from my grandmother, and it’s become my go-to dish for special occasions. The aroma of warming spices filling your kitchen is just the start of this wonderful cooking experience.
About the Recipe
This recipe stands out because it combines everyday ingredients to create something truly special. The cashew paste adds richness, while the mix of whole spices creates layers of flavor. It’s easier than you might think – just follow the steps, and you’ll have a restaurant-quality dish ready in about an hour.
Why You’ll Love This Recipe
You’ll love how the chicken turns out tender and juicy, soaking up all the wonderful spices. The sauce is creamy but not heavy, with just the right balance of flavors. Even if you’re new to Indian cooking, the clear steps make it easy to follow. The boiled eggs add an extra protein boost, and the fresh ginger and coriander garnish give it a beautiful finish.
Chicken Shahjahani
Cooking Tips
– Make sure to cook the onions until they’re golden brown for the best flavor
– Don’t rush the spice-cooking process – let them release their oils
– Use full-fat yogurt for the best results
– Keep the heat low when adding yogurt to prevent curdling
– Pat the chicken pieces dry before cooking for better browning
Serving and Storing Suggestions
Serves 6-8 people. Total prep and cooking time: 1 hour. Serve hot with naan bread or rice. Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.
Similar Recipes
- Butter Chicken
- Mughlai Chicken
- Chicken Korma
- Shahi Chicken
Nutrient Benefits
This dish is packed with protein from both chicken and eggs. Cashews provide healthy fats and minerals. The spices, especially turmeric, offer anti-inflammatory benefits. Yogurt adds calcium and probiotics, while fresh herbs provide vitamins and antioxidants.
Chicken Shahjahani
Ingredients
- 1 kg Chicken (skinned, cut into 8 pieces)
- 5 to 6 tbsp Oil
- 2 Bay leaves
- 3 Cinnamon Sticks
- 8 Green Cardamoms
- 2/3 tsp Cumin Seeds
- 8 Cloves
- 1 cup Onions (chopped)
- 1 1/3 tsp Turmeric Powder
- 1 2/3 tsp Yellow Chilli Powder
- 5 tsp Ginger Paste
- 5 tsp Garlic Paste
- 1/2 cup Cashewnut paste
- 3/4 cup Yoghurt (whisked)
- 1 cup Hot Water
- Salt as per taste
- 2 2/3 tbsp Cream
- 2/3 tsp Black Cardamom Powder
- 3 Eggs (boiled, quartered)
- 3 tsp Green Coriander (chopped)
- 1 tsp Ginger (julienned, long, thin strips)
Instructions
- Heat the oil in a thick bottomed pan over medium heat.
- Add the bayleaves, cinnamon sticks, green cardamoms, cumin seeds and cloves.
- Saute till the spices begin to crackle.
- Add onions, turmeric powder and yellow chilli powder. Saute for 30 seconds.
- Add ginger, garlic and Cashewnut pastes and saute for 30 seconds more.
- Add the chicken pieces and cook for 10 to 15 minutes over medium heat.
- Add whisked yoghurt with 2 cups of hot water and salt.
- Cover and simmer for 10 to 15 minutes on very low heat.
- Add the cream and cardamom powder and stir.
- Serve, garnished with the eggs, green coriander and ginger juliennes.
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Frequently Asked Questions
Can I make this dish ahead of time?
Yes. The flavors actually improve if made a day ahead. Store in the fridge and reheat gently on the stovetop. Add the garnishes just before serving for the best presentation.
Can I use boneless chicken instead?
You can use boneless chicken thighs or breasts, but reduce the cooking time by about 5 minutes. Bone-in pieces add more flavor, but boneless works well too.
Is this dish very spicy?
The yellow chili powder gives a mild heat. You can adjust the amount to suit your taste. This dish is more about rich, aromatic flavors than heat.
