Shahjehani Murg Masala Recipe


  • 1 Chicken cut into cubes
  • A pinch of Nutmeg (Jaiphal) Powder
  • 1 cup fresh Cream (Malai)
  • 1 tsp Poppy seeds (Khus-Khus)
  • 1/2 tsp Fenugreek seeds (Methi)
  • 1 tsp Coriander Seeds Powder (Dhania)
  • 15 Cashewnut (Kaju) crushed
  • 10 Almond (Badam) blanched and crushed
  • 2 Onion (Pyaj) chopped
  • 3 Bay Leaf (Tej Patta)
  • 6 Garlic (Lasun) pods
  • 1/2 tsp Garam Masala
  • 6 tsp Clarified Butter (Ghee)


  • Roast little cumin, poppy, fenugreek seeds and grind into powder.
  • Heat ghee, fry onions and garlic till it is brown.
  • Add chicken and fry.
  • Now add powdered masala, salt , coriander powder, bay leaf.
  • Simmer for 2 -3 minutes.
  • Add cream, 1/2 cup hot water and cook till water dries.
  • Add garam masala, nutmeg and cardamoms.
  • Cover and simmer for 5 minutes on low flame.
  • Take off from the fire and serve hot with nan or chapattis.


Recipe Contributed By:

Helen Saldanha



Time taken: 35 minutes

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