How to make Sunheri Chicken - Rich chicken preparation with milk, khoya, cream and saffron.
This recipe is from the book Khazana of Indian Recipes.
Main Ingredients : Chicken (चिकन), Ginger (अदरक)
Cuisine : Kashmiri
Course : Main Course Chicken
Sunheri Chicken Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Sunheri Chicken checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Honey And Orange Glazed Chicken , Ginger Chicken, Kerala Style Chicken Curry, Grilled Chicken with Tomato Jam.
Prep Time : 51-60 minutes
Cook time : 31-40 minutes
Serve :
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Sunheri Chicken Recipe
Chicken cut into 8 pieces 1 (800) grams
Ginger 1 inch piece
Garlic 6-8 cloves
Green chillies 3-4
Onions,sliced 2 medium
Salt to taste
Turmeric powder 1/2 teaspoon
Yogurt 1/2 cup
Milk 1/2 cup
Saffron (kesar) pinches
Mawa (khoya) 1/2 cup
Ghee 3 tablespoons
Bay leaves 2
Cashewnut paste 3/4 cup
Fresh cream 3/4 cup
Mace powder 1/4 teaspoon
Green cardamom powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Method
Step 1
Grind ginger, garlic and green chillies to a smooth paste. Boil the onions in one cup of water, drain excess water and grind to a fine paste.
Step 2
Marinate the chicken pieces in ginger-garlic-green chilli paste with salt, turmeric powder and yogurt for one hour. Warm a little milk and dissolve the saffron in it. Crumble the khoya and mix it with the remaining milk.
Step 3
Heat ghee or oil in a pan and add the bay leaves. Add the boiled onion paste and sauté for five minutes. Add the chicken pieces and salt and sauté on high heat for three minutes.
Step 4
Add cashewnut paste dissolved in two cups of water and cook on high heat for ten minutes, stirring continuously.
Step 5
Add khoya and milk mixture and stir. Cover and cook till the chicken is almost cooked.
Step 6
This should take bout five minutes on low heat. Add half the cream and the saffron-milk and cook over low heat for two to three minutes.
Step 7
Sprinkle mace powder, green cardamom powder and garam masala powder.
Step 8
Garnish with the remaining cream and serve hot.
