Murg Shalimar Recipe

Cooking Directions

• STEP 1.Marinate the chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it rest for 30 minutes.
• STEP 2.Heat oil in a pan and add whole spices like cinnamon, cardamom, and cloves. Add chopped onions and cook until golden brown.
• STEP 3.Add the marinated chicken and cook until it is tender and cooked through.
• STEP 4.Add cashew paste, tomato puree, and a mixture of spices. Cook for a few more minutes until the flavors are well combined.
• STEP 5.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
• You can adjust the spice level according to your preference.
• For a richer gravy, add a tablespoon of cream at the end.

Storage and Serving

• Murg Shalimar is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.