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
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You can also find more Main Course Chicken recipes like Cucumber With Chicken And Fresh Red Chillies Stir Fried Chicken with Bok Choy Chicken in Walnut Sauce Tariwala Murgh - SK KHazana
Kesari Shahi Chicken Recipe Card
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.
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
Method
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.
Nutrition Info
Calories : 1737 Kcal
Carbohydrates : 209.2 gm
Protein : 38 gm
Fat : 83.2 gm
Other : Vitamin B6
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
