Shahi Murgh Chicken Cooked In Yogurt Recipes

SHAHI MURG, AROMATIC CHICKEN WITH YOGHURT AND SPICES

Make and share this Shahi Murg, Aromatic Chicken With Yoghurt and Spices recipe from Food.com.

Provided by lindseylcw

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Shahi Murg, Aromatic Chicken With Yoghurt and Spices image

Steps:

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
add the ginger and garlic followed by the chicken, cook for 4-5 mins.
mix in the turmeric, chilli powder and salt.
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.
just before serving sprinkle with the coriander leaves, serve with naan bread or chapatis.

Nutrition Facts : Calories 446.1, Fat 18.1, SaturatedFat 3.6, Cholesterol 141.9, Sodium 369, Carbohydrate 11, Fiber 1.2, Sugar 4.6, Protein 57.7

Ingredients

3 tablespoons vegetable oil
2 bay leaves
1 cinnamon stick
4 green cardamom pods
4 cloves
1 teaspoon cumin seed
2 medium onions, finely chopped
1 teaspoon ginger, grated
2 garlic cloves, chopped
4 skinless chicken breasts, and chopped into 1/2 inch pieces
1/4 teaspoon ground turmeric
1/4 teaspoon chili powder (to taste)
1/4 teaspoon salt
30 g cashew nuts, ground
150 ml plain yogurt, whipped
1 tablespoon chopped coriander leaves

(MURGH MAKHANI) BUTTER CHICKEN

Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot.

Provided by Sam Sifton

Categories dinner, lunch, weekday, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 21

(Murgh Makhani) Butter Chicken image

Steps:

Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

Nutrition Facts : @context http, Calories 1017, UnsaturatedFat 40 grams, Carbohydrate 18 grams, Fat 85 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 37 grams, Sodium 1197 milligrams, Sugar 8 grams, TransFat 1 gram

Ingredients

1 1/2 cups full-fat Greek yogurt
2 tablespoons lemon juice
1 1/2 tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
1/4 pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
Kosher salt to taste
2/3 cup chicken stock, low-sodium or homemade
1 1/2 cups cream
1 1/2 teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
1/2 bunch cilantro leaves, stems removed.