Best 4 Shahi Murg Aromatic Chicken With Yoghurt And Spices Recipes

**Tantalizing Treat: Shahi Murg and Aromatic Chicken Recipes**

Embark on a culinary journey to savor the flavors of Shahi Murg, a majestic chicken dish steeped in Indian royalty. This aromatic delight combines succulent chicken, creamy yogurt, and an array of spices, resulting in a tantalizing symphony of flavors. This article offers a collection of Shahi Murg recipes, each with its unique blend of ingredients and cooking techniques. From the classic North Indian preparation to variations featuring coconut milk, almonds, and dried fruits, these recipes promise to transport you to the kitchens of royal kitchens. Get ready to indulge in the richness and elegance of Shahi Murg, fit for a king's table. Explore the diverse recipes within and discover your perfect match for an unforgettable dining experience.

Here are our top 4 tried and tested recipes!

AROMATIC CHICKEN WITH SULTANAS

Aromatic Chicken With Sultanas image

Make and share this Aromatic Chicken With Sultanas recipe from Food.com.

Provided by Ppaperdoll

Categories Chicken Thigh & Leg

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons sunflower oil
6 skinless chicken thighs, bone-in
1 onion, chopped
5 bay leaves
2 cinnamon sticks
6 cardamom pods, lightly crushed
250 ml Greek yogurt
4 tablespoons coriander, roughly chopped
4 tablespoons korma curry paste
85 g sultanas

Steps:

Heat oven to 180 degrees C, gas mark 4.
Heat oil in a large oven proof casserole with lid. Add chicken and cook 7-10 minutes until golden. Remove from pan. Fry onion, bay leaves and spices in remaining oil 5 minutes.
Remove from heat and return chicken to pan.
In medium bowl, mix yogurt, coriander, curry psate and sultanas together.
Pour over chicken and stir through.
Cover with lid and cook in oven 30 minutes or until meat falls easily from bone.

Nutrition Facts : Calories 197.8, Fat 9.8, SaturatedFat 1.6, Cholesterol 57.3, Sodium 107.6, Carbohydrate 13.8, Fiber 0.9, Sugar 9.2, Protein 14.3

SHAHI MURGH (CHICKEN COOKED IN YOGURT)

SHAHI MURGH (CHICKEN COOKED IN YOGURT) image

Categories Chicken Dinner

Number Of Ingredients 15

Ingredients

1 1/2 c. plain yogurt
1 1/2 tsp. salt
1/2 tsp. black pepper to taste
1 1/2 tsp. cumin powder
1 1/2 tsp. coriander powder
1/4 tsp. cayenne pepper (more to taste)
1/4 c. finely chopped cilantro
3 lbs. chicken
1/4 c. canola oil
12 cardamom pods
9 whole cloves
3" cinnamon stick
3 bay leaves
3 1/2 tbs. slivered almonds
3 1/2 tbs. raisins

Steps:

Put yogurt in a bowl. Beat lightly until smooth & creamy. Add 3/4 tsp. salt, black pepper, cumin powder, coriander powder, cayenne pepper and cilantro. Mix, add chicken, marinate at least 6 hours (or overnight). Remove chicken from bowl, shake excess yogurt. Season both sides with salt & pepper. Heat oil in pan over medium high. When the oil is hot add cardamom pods, cloves, cinnamon stick and bay leaves. Stir to season oil. Place as many chicken pieces as can fit in a single layer in pan (don't over crowd or they won't brown). Brown both sides, remove to a large bowl. Repeat with second batch if necessary. Once all chicken in browned put almonds and raisins in the pot. Stir quickly. Place all chicken, it's juices and yogurt back into the pot. Stir to coat chicken. Bring to a simmer, cover, reduce heat to a low. Allow to simmer for 20-25 minutes (stir twice during this time). Remove cover, turn heat up to reduce sauce until thick. Turn chicken gently during reduction.

ASIAN AROMATIC CHICKEN

Asian Aromatic Chicken image

Make and share this Asian Aromatic Chicken recipe from Food.com.

Provided by Borealis Beegirl

Categories Chicken Breast

Time 6h35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons minced green onions
1 tablespoon minced peeled fresh ginger
3 tablespoons low sodium soy sauce
2 tablespoons dry sherry
1 1/2 teaspoons hoisin sauce
1 teaspoon minced garlic
1/2 teaspoon sambal oelek
1 cinnamon stick, broken
1 star anise
4 bone in skinless chicken breast halves
1 cup chicken broth

Steps:

Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.
Remove chicken from bag, reserving marinade. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.
Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165°F Transfer chicken to a platter.
Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup; about 2 minutes. Serve sauce with chicken.

BHATTI DA MURGH (INDIAN GRILLED CHICKEN WITH WHOLE SPICES)

Bhatti da Murgh (Indian Grilled Chicken With Whole Spices) image

Adapted from the chef Chintan Pandya of Adda Indian Canteen in Long Island City, Queens, this fiery, aromatic recipe calls for marinating whole chicken legs in yogurt, ginger-garlic paste and ground spices, then coating them in cracked whole spices before roasting. The ground spices imbue the meat with flavor while the whole spices add pungency and a wonderful crunch. At Adda, Mr. Pandya cooks these in a tandoor. But you can roast them in your oven, or cook them on the grill using indirect heat and a baking sheet. In either case, brushing the sizzling chicken skin with plenty of melted butter is the key to its rich taste and burnished crispness.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

6 whole, bone-in chicken legs (drumsticks with thighs attached, about 4 1/2 pounds)
2 tablespoons finely grated garlic (about 6 large cloves)
2 tablespoons finely grated fresh ginger
1 tablespoon white vinegar
1 1/2 teaspoons ground cayenne, or to taste
1 1/2 teaspoons garam masala
2 teaspoons fine sea salt
1/2 cup plain whole milk yogurt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground clove
1/2 teaspoon ground mace
1/2 teaspoon ground anise or fennel seeds
1/2 teaspoon ground black cardamom (optional)
1/2 teaspoon ground green cardamom
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 1/2 teaspoons red-pepper flakes
3 to 4 tablespoons melted salted butter, as needed for basting
Lime wedges, for serving

Steps:

Pop the joint on each leg: Grasp a drumstick in one hand and a thigh in the other, and bend the joint back until you hear a crack. This helps the leg cook more evenly.
Using a small knife, make a slash in the meaty part of each drumstick and thigh twice or three times, going all the way to the bone.
In a large bowl, stir together garlic, ginger, vinegar, cayenne, garam masala and salt. Keep half the mixture in the bowl and set aside; rub remaining mixture all over chicken, getting underneath the skin. Refrigerate for at least 20 minutes (or up to 2 hours) while you prepare the yogurt marinade.
Stir yogurt into the large bowl with ginger-garlic mixture, then stir in black pepper, clove, mace, anise, black cardamom (if using) and green cardamom. Transfer spice-rubbed chicken to yogurt mixture, tossing gently to coat.
Cover and refrigerate chicken for at least 6 hours, and preferably overnight.
When ready to cook, prepare the grill for indirect heat. (If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off.) Or heat oven to 450 degrees.
Using a mortar and pestle, the flat side of a knife or a spice grinder for a very brief time, crack the cumin, coriander and red-pepper flakes but do not grind; you want a coarse texture here. Sprinkle spice mix onto chicken to coat each piece.
Place a rimmed baking sheet on the unlit side of the grill or in the oven and let heat for 15 minutes. Carefully place chicken on the hot baking sheet and drizzle each piece with a little melted butter. Cover grill, if grilling. Let chicken cook for 25 to 35 minutes, drizzling with melted butter two or three times. The chicken is done when the skin is dark brown and the juices run clear when pricked with a knife.
If you are grilling, you can sear the chicken over direct heat for 1 to 2 minutes per side just before serving to char the skin, but this is optional. Serve chicken on a platter, with lime wedges on the side.

Tips:

Use a heavy-bottomed pot or Dutch oven to evenly distribute and retain heat, ensuring the chicken cooks thoroughly and stays tender.
To achieve the perfect yogurt marinade, use full-fat yogurt. It provides a rich and creamy texture that adheres well to the chicken, infusing it with flavor.
Don't overcrowd the pan when searing the chicken. This will prevent the chicken from steaming and ensure it develops a golden-brown crust.
Use a combination of spices to create a complex flavor profile. The recipe suggests garam masala, coriander, cumin, and turmeric, but feel free to adjust the proportions or add other spices you enjoy.
Be patient when simmering the sauce. This allows the flavors to meld and develop, resulting in a rich and flavorful dish.
Serve the Shahi Murg with fragrant basmati rice, naan, or paratha to complete the meal and enhance the overall dining experience.

Conclusion:

Shahi Murg is a delightful dish that showcases the culinary heritage of India. With its succulent chicken marinated in yogurt and spices, simmered in a flavorful sauce, and complemented by aromatic rice or bread, it offers a satisfying and memorable meal. Whether you're an experienced cook or a novice in the kitchen, this recipe provides a step-by-step guide to creating an authentic and delicious Shahi Murg that will impress your family and friends. So, gather your ingredients, follow the instructions, and embark on a culinary journey to savor the flavors of India.