Name: Shahi Doodh Murg recipe by Nilanjana Bhattacharjee Mitra at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Chicken- 700 grams; Onion - 1, thinly sliced; Ginger, garlic paste- 1 tablespoon; Milk - 1 cup; Milk powder - 3 tablespoon; Cashew nuts- 10; Magaz - 1 tablespoon; Poppy seeds- 1 1/2 tablespoon; Salt - As required; Black pepper- 1 teaspoon; Coriander powder- 1 teaspoon; Kasuri methi - 1 teaspoon; Rose Water- 2 teaspoon; Kewra water- 1 teaspoon; Shahi Garam masala ---; Javitri/ mace - 1/4 teaspoon; Nutmeg / jaigol - 1/4 tsp; Black cardamom- 1; Green cardamom- 3; Caraway seeds/ shahjeera- 1/2 teaspoon; Cinnamon- 1/2 inch stick; Cloves - 4-5

ABOUT Shahi Doodh Murg RECIPE

Shahi doodh murg or chicken in milky white gravy. It is a mild in taste and flavorful gravy. This chicken recipe has cashew, magaz, poppy seeds and milk which makes it creamy and delectable.

Ingredients Serving: 4

Chicken- 700 grams
Onion - 1, thinly sliced
Ginger, garlic paste- 1 tablespoon
Milk - 1 cup
Milk powder - 3 tablespoon
Cashew nuts- 10
Magaz - 1 tablespoon
Poppy seeds- 1 1/2 tablespoon
Salt - As required
Black pepper- 1 teaspoon
Coriander powder- 1 teaspoon
Kasuri methi - 1 teaspoon
Rose Water- 2 teaspoon
Kewra water- 1 teaspoon
Shahi Garam masala ---
Javitri/ mace - 1/4 teaspoon
Nutmeg / jaigol - 1/4 tsp
Black cardamom- 1
Green cardamom- 3
Caraway seeds/ shahjeera- 1/2 teaspoon
Cinnamon- 1/2 inch stick
Cloves - 4-5

Instructions

Wash chicken properly.
Soak cashew nuts, magaz and poppy seeds in warm water for 20 minutes. Then put in blender and blend till smooth.
Dry roast all whole spices under shahi garam masala and grind to a powder.
Take 1 cup milk. Make it warm then add milk powder and stir well to dissolve milk powder. Keep aside.
Now heat a kadai with 1 and 1/2 tablepoon ghee and 1 tablespoon oil.
Then add bay leaf, 1/2 stick cinnamon, 2 green cardamom, 3 cloves.
Once you get a nice aroma, add sliced onion . Fry till translucent .
Then add ginger garlic paste and stir it for a minute.
Add chicken, salt to taste 1/2 teaspoon black pepper, coriander powder, cashew, magaz, poppy seeds paste. Sprinkle some water and stir it for 3-4 mins or till oil leaves.
Then add a cup of milk and milk powder mixture. Give a nice stir and once the gravy starts to bubble, turn down flame and simmer it for 20 - 25 minutes or till chicken is cooked well.
When chicken become tender, add shahi garam masala, rose water, kewra water and kasuri methi. Give a nice stir to mix well.
Check seasoning and keep gravy as per your desired consistency.
Serve shahi dudh murg with Roti/paratha / naan etc.

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