Shahi Chicken

This is an extremely exotic dish rich with the goodness of dry fruits and saffron. This dish needs a lot of penitence . Basically the magic of this exotic dish hides in it's slow cooking method . Once the chicken is mixed with the  mashala you have to let it cook in a very low flame for a long time until the chicken comes to such an consistency that it melts in the mouth . But first let us understand the recipe .

Ingredient  

• 1 kg chicken 
• 2 onion baked or boiled 
• 2 tbsp Kaju paste
• 2 tbsp Pesta paste
• 2 tbsp Magaj paste
• 1 cup curd
• 2 tbsp Garlic paste
• 1 tbsp Ginger paste
• 2 tbsp White Pepper powder
• 2 Bay leaf 
• Whole garam mashala ( cloves , cinnamon stick , Green cardamom )
• 4 tbsp ghee
• A pinch of saffron 
• A pinch of Javitri or mace powder
• 1 tbsp Black pepper powder

First bake the onions or boil the onion and make a paste . I baked it like this on max temperature for 10 mins. Then removed it's skin and made a smooth paste, 

Now marinate the chicken with a little onion & ginger garlic paste . Also add half of the curd , A table spoon of white pepper powder and salt and keep it in the refrigeration for 2 hours . 

Take a pan and heat the ghee in it , add the whole garam mashala , bay leaf & onion paste . Saute a little until the it turns pink now add the remaining ginger garlic paste , and saute for a minute now add the curd . Here I would like to mention that while adding curd you should turn the gass off for a minute and stir the mashala continuously . This will prevent the curd from tearing and form a smooth texture of the curry . After adding the curd turn on the gass and add some water to it . Give it a boil and now add the javitri powder , followed by a pinch of saffron . Cover the container and let the chicken in a very low flame for at least 15 mins . Here now we have to add the kaju, pesta & magaj paste along with the black pepper powder and let the chicken cook until it is soft and tender .Remember it will be a thick creamy gravy.

Once the chicken is ready garnish it with gated pista and saffron and serve hot with chapatti . 

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