Murg Shahjahani Recipe by Chef Harpal Singh Sokhi
Murg Shahjahani is a luxurious and royal chicken dish inspired by Mughlai cuisine. Chef Harpal Singh Sokhi’s version brings together tender chicken cooked in a rich, creamy, and aromatic gravy that is perfect for special occasions. The dish is named after the Mughal emperor Shah Jahan, known for his lavish tastes, and this recipe reflects that royal heritage with rich flavors and a regal presentation.
Ingredients:
For the Chicken Marinade:
- 500g chicken (bone-in or boneless, cut into pieces)
- 1/2 cup yogurt (thick and fresh)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- Salt to taste
- 1 tablespoon ghee (clarified butter) or oil
For the Gravy:
- 2 tablespoons ghee (clarified butter)
- 2 large onions, finely sliced
- 1 tablespoon ginger-garlic paste
- 1-2 green chilies (slit, optional for heat)
- 2 tomatoes, pureed
- 1/4 cup fresh cream
- 1/4 cup ground almonds (blanched and ground into a smooth paste)
- 1/4 cup melon seeds (optional, for richness)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/2 cup milk (or water for a lighter gravy)
- Salt to taste
- Fresh coriander leaves (for garnish)
- 1 tablespoon rose water (optional, for fragrance)
- Saffron strands (soaked in warm milk, optional for color and fragrance)
Instructions:
1. Marinating the Chicken:
- In a large bowl, combine the yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, kasuri methi, and salt.
- Add the chicken pieces to the marinade and mix well to coat the chicken evenly.
- Cover the bowl and let the chicken marinate for at least 1 hour (preferably 3-4 hours, or overnight in the fridge for more flavor).
2. Cooking the Chicken:
- Heat 1 tablespoon of ghee or oil in a pan over medium heat.
- Add the marinated chicken pieces and cook for 8-10 minutes until they are browned on all sides and cooked through. You can cook the chicken in batches to avoid overcrowding the pan.
- Set the chicken aside once cooked.
3. Preparing the Gravy:
- In the same pan, heat 2 tablespoons of ghee over medium heat. Add the sliced onions and sauté them until golden brown and caramelized. This step adds a deep, sweet flavor to the gravy.
- Add the ginger-garlic paste and green chilies (if using) and cook for another 1-2 minutes until fragrant.
- Stir in the pureed tomatoes and cook until the oil starts separating from the masala, about 5-7 minutes.
4. Adding the Spices and Cream:
- Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt to the mixture. Cook the spices for a couple of minutes, allowing them to blend into the tomato base.
- Stir in the ground almond paste and melon seeds (if using). The almond paste will give the gravy a rich, creamy texture.
- Pour in the fresh cream and mix well. Allow the cream to cook into the gravy, making it thick and creamy.
5. Simmering the Gravy:
- Add the milk (or water if you prefer a lighter gravy) to the pan, stirring to combine. Let the gravy simmer on low heat for about 5-7 minutes.
- Add the cooked chicken pieces to the gravy, stirring gently to coat the chicken with the creamy sauce.
- Let the chicken cook in the gravy for 5-7 minutes to absorb the flavors and for the sauce to thicken further.
6. Final Touches:
- Add garam masala to the gravy and mix it well.
- If desired, drizzle a little rose water for a subtle fragrance and richness.
- Garnish with fresh coriander leaves for a fresh, aromatic finish.
- For an extra royal touch, drizzle saffron milk over the gravy for color and fragrance.
Serving Suggestions:
Murg Shahjahani is best served with butter naan, tandoori roti, or steamed basmati rice. The rich, creamy texture of the gravy and the aromatic chicken make it a perfect dish for special occasions, family gatherings, or festive meals.
Tips:
- For Extra Richness: You can add a little extra cream or even a tablespoon of fresh cream cheese for a richer texture.
- Adjusting the Heat: If you prefer a spicier dish, you can add more green chilies or chili powder during the cooking process.
- Gravy Consistency: You can adjust the consistency of the gravy by adding more milk or water depending on how thick or thin you like it.
Enjoy!
Chef Harpal Singh Sokhi’s Murg Shahjahani is a truly indulgent dish that showcases the grandeur of Mughlai cuisine. The richness of the cream and almonds, combined with the fragrant chicken and spices, make this a royal treat perfect for a special meal. Whether for a festive occasion or a luxurious dinner, this dish will impress and satisfy any guest!
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