Chicken Curry With Cream (Shahi Murgh)
A creamy and mild Indian chicken curry, known as Shahi Murgh, is prepared with traditional spices and is simple to make.
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Instructions
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Grind almonds or cashews to a fine powder and set aside.
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Heat cooking oil in a deep pot over medium heat.
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Add whole spices to the hot oil and sauté until fragrant and slightly darker.
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Stir in chopped onions and fry until pale golden, approximately 5 to 10 minutes.
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Add ginger and garlic paste, then sauté for 2 more minutes.
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Combine tomato paste, all powdered spices including garam masala, ground nuts, and salt; stir and fry until oil separates.
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Add chicken, coat thoroughly with the masala, and sauté until browned.
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Pour in 6 ounces of hot water, stir, cover, and simmer until the chicken is cooked through and tender.
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Stir in thick cream and cook until the gravy thickens and most liquid has dried off.
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Turn off the heat.