Shahi Chicken
Submitted by doony
Shahi chicken curry with cashew nut paste, cream, garam masala, and golden raisins in a rich tomato-spice sauce. A royal Mughlai-style Indian chicken dish.
YIELD
4 servingsPREP
40 minCOOK
30 minREADY
1 hrsShahi means “royal” in Hindi, and this Indian chicken curry earns the title. Boneless chicken breast simmers in a velvety sauce built from soaked cashew paste, crushed tomatoes, and cream, layered with garam masala, garlic, ginger, and a final flourish of cardamom powder that perfumes the whole dish.
The cashew paste is what gives this curry its signature richness. Soaking the nuts for a full 30 minutes softens them enough to blend into a thick, slightly textured paste that melts into the sauce and gives it that luxurious, creamy body without relying on heavy amounts of cream.
“Splutter frying” the garam masala in hot oil before adding the other spices is a technique called tadka. Those few seconds of direct heat bloom the spices and release their essential oils, building a deeper, more aromatic flavor base than just stirring dry spices into the sauce.
Cook until the oil floats on top of the sauce. That’s your visual cue that the spices are fully cooked through and the sauce has reached the right consistency.
Pro Tips
- Don’t over-blend the cashews. A slightly coarse paste adds pleasant body to the sauce. Silky smooth works too, but some texture is traditional.
- Brown the onions to a deep golden, not just translucent. That caramelization adds sweetness and color to the final sauce.
- Add the raisins at the very end so they plump in the hot sauce without turning mushy.
- Serve with basmati rice or warm naan to soak up the sauce.
Variations
- Use almond paste instead of cashew for a slightly different nuttiness.
- Substitute coconut cream for heavy cream to make it dairy-free.
- Add a handful of fresh spinach in the last few minutes for color and extra nutrients.
Ingredients
Directions
Place cashew nuts in small bowl and cover with hot water.
Soak 30 minutes and drain most of the water.
Blend nuts in blender until they form a somewhat smooth paste that retains some texture.
Heat oil in a saucepan or wok and sauté the onions until golden brown.
“Splutter fry” ½ teaspoon of the garam masala powder, and reserve the remainder to garnish the finished dish.
Quickly add garlic, ginger, red chili powder, coriander powder and turmeric powder to the pan.
Add the chicken and mix well until the meat is sealed with the spices, about 2 minutes.
Mix in tomatoes and simmer until the chicken is cooked.
Then add the cashew paste and cream. Bring to a boil.
If needed, correct the consistency of the dish by adding water.
You want a smooth, slightly thick sauce.
Raise heat and “fimmer” dish until the oil floats on top.
Add raisins. Garnish with remaining garam masala and cardamom powder.
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