How to make Kesari Shahi Chicken - Chicken cooked in a rich gravy with the flavour of kesari.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Saffron, Chiciken

Cuisine : Hyderabadi

Course : Main Course Chicken

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Kesari Shahi Chicken Recipe Card

Kesari Shahi Chicken

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

You can also find more Main Course Chicken recipes like Kozhi Vartha Kari, Braised Chicken with Walnuts, Sri Lankan Chicken Curry, Murgh Dumdar.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kesari Shahi Chicken Recipe

  • Saffron a few thre

  • Chiciken Cut into 12 pieces on the bone 750 grams

  • Salt to taste

  • Red chilli powder 2 teaspoons

  • Ginger-garlic paste 2 tablespoons

  • Yogurt 7-8 tablespoons

  • Oil 3-4 tablespoons

  • Onion finely chopped 2 medium

  • Cashewnut paste -almond-poppy seed paste 1/4 cup

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1 tablespoon

  • Roasted cumin powder 1 tablespoon

  • Raisins 1 teaspoon

  • Cashewnuts fried 1 tablespoon

  • Pistachios 1 tablespoon

  • Garam masala powder 1 /2 teaspoons


Step 1

Place chicken in a bowl, add salt, 1 tsp red chilli powder, 1 tbsp ginger-garlic paste and yogurt and mix well. Set aside to marinate for a while.

Step 2

Heat oil in a non-stick pan, add onions and sauté till light brown. Add remaining ginger-garlic paste, cashewnut-almond-poppy seed paste and mix. Sauté for 2 minutes. Add ¾ cup water and mix, cook for 3-4 minutes.

Step 3

Add saffron and mix well and cook for 3-4 minutes more. Add turmeric powder, coriander powder, roasted cumin powder and remaining red chilli powder. Mix well and add chicken with the marinade. Mix well and add ¼ cup water. Mix again and cook for 2-3 minutes.

Step 4

Add raisins, cashewnuts and pistachios. Mix well, adjust salt and add garam masala powder. Mix well, cover and cook on medium heat for 15 minutes. Remove from heat and let it stand for 5 minutes.

Step 5

Serve hot with chapattis or paranthas.