Chicken Jahangiri Restaurant Style – Murgh Jahangiri – Easy & Simple Method



Sharing with you the simpler and easier method of making Restaurant Style Chicken Jahangiri at home.

Recipe by Maimoona Yasmeen

For the Spice Powder:

Ingredients:

Bay Leaves – 2
Caraway Seeds/Shahzeera – 1 tsp
Black Cloves/Lavang – 4
Cardamoms/Elaichi – 4
Peppercorns/Kali Mirch -15
Mace/Javitri – 1/2
Cinnamon/Dalchini – 5, small sticks
Fennel Seeds/Saunf – 1/2 tbsp
Roasted Cumin Seeds/Bhuna Zeera – 1/2 tbsp
Roasted Coriander Seeds/Bhuna Dhaniya – 1 tbsp

Procedure:

1. Grind the above mentioned spices into a very fine powder and keep aside.

For the Curry:

Ingredients:

Oil – 1/2 cup + 2 tbsp
Chicken with bones – 1/2 kg
Tomato Puree/Paste – 3/4th cup
Beaten Curd/Dahi – 1/2 cup
Garlic Cloves/Lehsan – 3 + 2, crushed separately
Onion/Pyaz – 1 (100 grms) , diced
Salt/Namak- 1 tsp + 1/2 tsp
Turmeric/Haldi Powder – 1/2 tsp
Red Chilli/Lal Mirch Powder – 2 1/2 tsp
Spices/Garam Masala Powder – 1 tsp
Coriander/Dhaniya Powder – 1 tsp
Chopped Coriander/Hara Dhaniya – 1 tbsp + 2 tbsp
Whole Green Chillies/Hari Mirch – 4

Procedure:

1. Add 1/2 cup oil to the pan.
2. Add chicken pieces. Fry the chicken pieces on both sides till they turn light brown. Remove and keep aside.
3. Add 350 ml water to a saucepan.
4. Add 3 garlic cloves, crushed.
5. Add diced onions, ground spice powder and 1 tsp salt to the saucepan. Mix well.
6. Add fried chicken pieces. Close the lid and cook till the chicken gets tender.
7. To the remaining oil in the pan (used for frying the chicken), add 2 tbsp more oil.
8. Add 2 garlic cloves, crushed. Stir fry for few seconds.
9. Add turmeric powder, tomato puree or paste, red chilli powder, 1/2 tsp salt or add salt as per the taste and add beaten curd.
10. Stir fry till the oil separates and till the raw smell of tomato paste/puree and curd goes off.
11. Add chicken along with its water or stock.
12. Add spices or garam masala powder and coriander or dhaniya powder. Mix well.
13. Add 1 tbsp chopped coriander and whole green chillies.
14. Close the lid and cook on low flame for about 5-10 min.
15. Add 2 tbsp chopped coriander. Restaurant style dishes contain the traces of chopped coriander, added just before serving.
16. Dish out and serve with Tandoori or Rumali Roti.

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