******* 🎥 THIS VIDEO IS AVAILABLE WITH ENGLISH SUBTITLE 🎥 *******
Hello Guys,
Welcome to "Perpetual's Kitchen".
Chicken Jahanpanah is a rich, creamy, and flavorful Mughlai-style chicken curry that was once served to royals and nawabs. Made with marinated chicken, cashew paste, aromatic spices, and fresh cream, this dish is both indulgent and comforting — a perfect showstopper for special occasions, dinner parties, or festive meals.😊
☛FOR MARINATION:-
* Take Chicken (Curry cut with bones) - 600 grams in a bowl.
* Add ½ tsp Salt.
* 2 tsp Ginger-Garlic paste.
* ½ tsp turmeric powder.
* 2 tbsp Coriander powder.
* 1 tsp Cumin powder.
* 1 tsp Kashmiri red chilli powder.
* ½ Lemon juice.
* Yogurt - 150 grams
* Mix well.
* Set aside for 2 hours to marinate (NOTE:- For the best flavor, I recommend marinating overnight so that the spices get completely absorbed into the chicken pieces)
☛FOR MASALA POWDER:-
* Heat a frying pan.
* Add 1 tbsp of Coriander seeds.
* 1 tsp fennel seeds.
* 8-10 whole black peppercorns.
* 1 Cinnamon stick.
* 6 cardamoms.
* 5 cloves.
* Dry roast.
* Take it out in a plate & allow it to cool completely.
* Transfer the roasted ingredients in a grinding jar & grind it.
* Our Masala Powder is ready.
☛FOR ONION-CHILLI PASTE:-
* Take 1 roughly sliced onion in a grinding jar.
* Add 2 green chillies - cut into two.
* Grind it & make a fine paste.
* Our Onion-Chilli paste is ready.
☛FOR CASHEW PASTE:-
* Take 20 Cashew nuts (Soaked in water) in s grinding jar.
* Add 2 tbsp Malai (Fresh Cream)
* Grind it.
* Our Cashew Paste is ready.
⬗Method:-
* Heat 6 tbsp oil in a kadai (WOK)
* Add 3 finely chopped onions. Fry the onions until they turn golden brown in color.
* Add the marinated chicken. Stir & cook well.
* Wash the vessel in which we marinated the chicken and pour that water into the kadai. Stir & cook on high flame for 5 minutes.
* Add the Onion-Chilli paste. Mix & cook well
* Close the lid & let it cook on low flame for 10 minutes.
* Open the lid after 10 minutes & mix well.
* Add pre-roasted masala powder. Mix & cook well.
* Close the lid & let it cook on low flame for 5 minutes.
* Open the lid after 5 minutes & mix well.
* Add the Cashew paste. Wash the vessel in which we had the cashew paste & pour that water into the kadai. Mix well.
* Close the lid & let it cook on low flame for 5 minutes.
* Open the lid after 5 minutes & mix well.
* Add salt to taste (NOTE:- We also added salt while marinating the chicken pieces)
* Add 2 tbsp chopped coriander leaves & 2 green chillies - cut into two. Mix well.
* Close the lid & let it cook on low flame for 2 minutes.
* Open the lid after 2 minutes & mix well.
* Garnish with freshly chopped coriander leaves.
OUR ROYAL "CHICKEN JAHANPANAH" IS READY TO SERVE😋😊
🍛Serve hot with:-
- Butter naan or garlic naan.
- Jeera rice or plain basmati rice.
- Onion salad and lemon wedge on the side.
Thanks for watching😊
#perpetualskitchen #chickencurry #mughlaichicken #indianchickenrecipe #Chicken
