CREAMY SHAHI CHICKEN RECIPE | POPULAR BANGLADESHI CHICKEN ROAST RECIPE

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk adds creaminess while being dairy-free.

cashew nuts

🥗Healthier: almond flour

💰Cheaper: sunflower seeds

Almond flour provides a similar texture with fewer calories.

Grind shahi jeera, white peppercorns, mace, green cardamoms, and cinnamon stick to a fine powder; reserve 2 teaspoons.

Blend ginger, garlic, onions, soaked cashews, raisins, yogurt, tomato sauce, and coriander powder into a fine paste.

Marinate chicken with salt, red chili powder, and lemon juice; set aside.

Heat oil in a wide pan and fry sliced onions until golden brown, about 8-10 minutes, stirring frequently.

Remove fried onions and set aside on paper towel to crisp up.

Add chicken to the pan in a single layer; sear on medium-high heat until browned on both sides.

Add bay leaves, cinnamon stick, and green cardamoms to the oil in the pan.

Add the blended paste to the pan and stir on medium heat; add red chili powder and optional sugar, frying until oil releases from edges.

Return chicken to the pan along with fried onions, warm water, and salt; stir well.

Add warm milk and cover on low heat for about 15 minutes.

Uncover and add the aromatic spice blend; cover again on low heat until chicken is tender, stirring occasionally and adding water if gravy thickens.

Add kewra water at the end for aroma before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens