शहेनशाही ईरानी मुर्ग़:
A very special delicacy, rich with saffron and almonds from the kitchen of Emperor of Iran.
Ingredients:
Chicken. 500 gms
Almonds. 50 gms
Onions. 2 medium
(One slice and other chop)
Ginger finely chopped. 1”
Garlic finely chopped. 5-7 cloves
Turmeric powder. Half Tspoon
Red chilli powder. 3 Tspoon
Kashmiri Red chilli powder 1 Tspoon
a Curd. 100 gms
Malai (fresh milk cream). 100 gms
Saffron. A pinch
Kevda water.(screw pine water) 2 Tspoon
Cardamom powder (Elaichi powder) half Tspoon
Red chillies whole. 3
Oil. 1 tablespoon
Ghee (clarified butter) 3 tablespoon
Method:
1. Soak chicken in white vinegar and salt water for 10 minutes and after 10 minutes wash & clean.
2. Blanch almonds, remove skin and slice.
3. Out of 2 onions, slice 1 onion and chop another.
4. Finely chop 5-7 garlic cloves.
5. Finely chop 1” ginger.
6. In 2-3 tablespoon warm water dissolve a pinch of saffron .
7. In 100 gms Malai (fresh milk cream), add half Tspoon Elaichi (cardamom) powder, 2 Tspoon Kevda water & saffron with water. Mix well.
8. In a pot or Handi heat 1 tablespoon oil and 3 tablespoon ghee ( clarified butter).
9. Add sliced onion and sauté till light golden brown.
10. Add 3 red chillies whole and ginger and garlic.
11. When onion is light golden brown, add half Tspoon turmeric powder, 3 Tspoon red chilli powder and 1 Tspoon Kashmiri red chilli powder , salt to taste and sauté for 2 minutes.
12. Stir well and add curd on low flame and mix well.
13. Add 1 chopped onion.
14. Sauté for 1 minute and add chicken pieces.
15. Add sliced almonds. (Keep some for garnishing).
16. Sauté for 2 minutes and add malai mix (saffron, Kevda and Elaichi powder).
17. Wash the bowl with little water and add to chicken. Stir well.
18. Please note that no more water is used to cook chicken in this recipe.
19. Squeeze half lime.
20. Mix well and cook for 2 minutes.
21. Seal the Handi with foil paper. Close the hole on lid. No steam should escape. ( you can use dough of flour for sealing)
22. We will give’Dum’ to chicken.
23. On a gas burner heat Tawa (griddle) on high flame for 5 minutes.
24. Place sealed Handi on it.
25. Keep flame high for 5 minutes and then low flame for 55 minutes.
26. after 5 + 55 minutes ( one hour) open the lid carefully. Steam may burn your hands.
27. Check the chicken.
28. Chicken is tender. (If not tender cook for some more minutes)
29. Delicious Shahenshahi Irani chicken is ready.
30. Transfer to serving bowl and garnish with sliced almonds.
31. Savour the taste and feel like Shahenshah.
#chickenrecipe #iranichicken #indiancooking
‪@KiritChevli‬