Shahi Murg, Aromatic Chicken with Yoghurt and Spices

Name: Shahi Murg, Aromatic Chicken with Yoghurt and Spices
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 3 tbsp vegetable oil; 2 bay leaves; 1 cinnamon stick; 4 green cardamom pods; 1 tsp cumin seed; 2 medium onions; 1 tsp ginger; 2 garlic cloves; 4 skinless chicken breasts; 0.25 tsp ground turmeric; 0.25 tsp chili powder; 0.25 tsp salt; 30 g cashew nuts; 150 ml plain yogurt; 1 tbsp chopped coriander leaves

A South Asian dish of chicken, cashew nuts and yogurt, seasoned with bay leaves and cinnamon and simmered on the stove.

40 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 20 min · 40 min total
Difficulty: medium

1
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.
5 min
2
Add the ginger and garlic followed by the chicken, cook for 4-5 mins. Mix in the turmeric, chilli powder and salt.
5 min
3
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.
8 min
4
Just before serving sprinkle with the coriander leaves, serve with naan bread or chapatis.