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Shahi Chicken     HT   MC   Pakistani   45mins




Serves 4     Hot  Poultry  Nuts  Dried Fruit  Main Course  Gluten Wheat Free  Pakistan Asia  Asian


50g/2oz Unsalted Cashew Nuts
3 tbsp Vegetable Oil
1 Onion, finely chopped

1 teasp Garam masala
1/2 teasp Chili Powder

1/2 teasp Ground Coriander
1 teasp Ground Turmeric

3 Garlic Cloves, crushed
5cm/2-inches Fresh Ginger Root, finely grated
450g/1 lb Boneless, skinless Chicken Breasts, cut into 2.5cm/1 inch strips
200g/7oz Tinned Chopped Tomatoes
60ml/2fl.oz. Double Cream
25g/1oz Sultanas




1. Place cashew nuts in small bowl, cover with hot water and leave to soak for 30 minutes.


2. Meanwhile, heat the oil in a saucepan, add the onions and fry until golden brown. Add the garam masala, chili powder, coriander powder, turmeric powder, garlic and ginger, to the pan and fry, stirring for 1-2 minutes.


3. Add the chicken and fry for 2-3 minutes, turning to coat well.


4. Add the tomatoes, mix well then reduce the heat, partially cover and simmer for about 20 minutes, turning from time to time, until the chicken is tender.


5. Drain most of the water from the cashew nuts, then transfer to a food processor and process to a thick paste. Add the cashew paste and cream to the chicken, bring to the boil, adding a little water to give a smooth, slightly thick sauce. Continue to cook until the oil floats on top then add the sultanas and cook for 2-3 minutes, stirring. Serve hot.



More Chicken Recipes  |  General Prep & Cooking Times   |  More Pakistani Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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