Murgh Shakootee is a delicious Indian curry combining tender chicken pieces with a rich and spicy masala paste. The dish is cooked in ghee, adding a luxurious, buttery flavour, and finished with fresh lemon juice. Perfectly paired with steamed rice, this curry promises a satisfying meal bursting with flavours.
About the Recipe
Murgh Shakootee is a culinary gem from Indian cuisine. It offers a delightful combination of tender chicken and aromatic spices. The secret to its irresistible taste lies in the homemade masala paste, a blend of dry red chillies, coriander, cumin, fenugreek, and other spices. Cooking the chicken in ghee adds a rich depth of flavour, while the lemon juice provides a refreshing tang.
Why You Will Love This Recipe
You will love Murgh Shakootee for its rich, complex flavours and ease of preparation. The recipe combines various spices to create an aromatic and deeply satisfying dish. Cooking with ghee adds a luxurious richness, while lemon juice brightens the flavours. Whether you’re new to Indian cooking or a seasoned cook, this recipe will indeed become a favourite in your kitchen, offering a perfect balance of taste and texture.
Murgh Shakootee
Cooking Tips
- Soak the dry red chillies in hot water for at least 30 minutes before grinding to ensure a smooth paste.
- Roast the spices separately to bring out their unique flavours before blending them into the masala paste.
- Cook the chicken on medium heat to allow it to absorb the flavours of the masala and ghee thoroughly.
- Add water gradually to control the consistency of the gravy, keeping it thick and rich.
Cultural Context
Murgh Shakootee hails from India’s rich culinary traditions, where chicken curries are a staple. This dish celebrates the diverse spices and cooking techniques that define Indian cuisine. Traditionally enjoyed with rice or flatbreads, it’s a favourite in many households, especially during festive occasions.
Serving and Storing Suggestions
Murgh Shakootee is best served hot with steamed rice or naan. This recipe serves four people and takes about 40 minutes of active cooking time, with a total preparation time of around 1 hour. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if needed to maintain the gravy’s consistency.
Other Similar Recipes
- Butter Chicken
- Chicken Korma
- Chicken Tikka Masala
Nutrient Benefits
- Chicken: High in protein and essential vitamins and minerals.
- Ghee: Contains healthy fats and is a good source of vitamins A, D, E, and K.
- Spices: Rich in antioxidants and anti-inflammatory properties, promoting overall health.
Murgh Shakootee
Ingredients
- 750 g Chicken (skinned and cut into small-medium pieces)
- 1/4 cup Ghee
- 2 1/2 tsp Ginger Garlic Paste
- 1/4 cup Lemon Juice
- Salt to taste
For the Masala Paste:
- 5 Dry Red Chillies (soaked in hot water)
- 1/2 tbsp Coriander Powder
- 3/4 tsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds
- 5 Black Peppercorns
- 1 1/2 tsp Khus Khus
- 1/4 cup Coconut (finely grated)
- 1/3 cup Onions (sliced)
- 1/2 tsp Turmeric Powder
- 1/4 tsp Green Cardamoms
- 1/4 tsp Clove Powder
- 1/4 tsp Cinnamon Powder
Instructions
- Dry roast the ingredients for the masala paste separately and grind to a smooth paste, adding a little water.
- Heat ghee in a pan over medium heat.
- Add the masala paste and ginger garlic paste. Fry for a couple of minutes.
- Add the chicken pieces and sprinkle with salt. Mix well.
- Cook until the mixture is dry.
- Pour in some water and cover the pan with a lid.
- Cook until the chicken pieces are tender.
- Add lemon juice and mix well.
- Once the gravy is thick, remove the pan from heat.
- Serve hot with rice.
Frequently Asked Questions
What makes Murgh Shakootee different from other chicken curries?
Murgh Shakootee stands out due to its rich and aromatic masala paste, which is made from a unique blend of spices, including dry red chillies, coriander, cumin, fenugreek, and more. Cooking with ghee adds a buttery richness that enhances the overall flavour. Adding lemon juice provides a refreshing tang, setting it apart from other chicken curries like Butter Chicken or Chicken Korma.
Can I make Murgh Shakootee with boneless chicken?
Yes, you can use boneless chicken for Murgh Shakootee. While bone-in chicken adds more flavour to the dish, boneless chicken works well, too and is quicker to cook. Just ensure that the chicken pieces are cut into small and medium sizes for even cooking. Adjust the cooking time accordingly, as boneless chicken tends to cook faster.
What can I serve with Murgh Shakootee?
Murgh Shakootee pairs wonderfully with steamed rice or Indian flatbreads like naan, roti, or paratha. For a complete meal, you can serve it with a side of raita, a cucumber salad, or pickles. The rich and spicy curry flavours complement the mild and cooling sides, creating a balanced meal.
How do I store and reheat Murgh Shakootee?
Store any leftovers of Murgh Shakootee in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over medium heat, adding a splash of water if needed to maintain the gravy’s consistency. You can also reheat it in the microwave, stirring occasionally to ensure even heating.
Can I customize the spice level of Murgh Shakootee?
Absolutely! You can adjust the spice level of Murgh Shakootee by modifying the number of dry red chillies used in the masala paste. For a milder version, use fewer chillies or opt for milder varieties. If you prefer a spicier curry, add more chillies or include some green chillies in the paste.
