Purani Dilli Style Chicken Jahangiri
Chicken jahangiri is an Old Delhi Mughlai curry, mild and thick with cashew and cream.
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1 hr 20 mintotal
1 hr hands-on20 min hands-off
Prep 20 min · Cook 40 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes cooling time.
Method
In a heavy-bottomed pan, heat the ghee over medium heat. Add the finely chopped raw onions and sauté until they just start turning translucent.
Add the chicken pieces and ginger garlic paste. Fry well on medium-high heat for 6-8 minutes until the chicken changes color and is slightly browned.
6–8 min
Lower the heat and add the coriander powder, turmeric powder, and red chilli powder. Stir continuously for a minute to bloom the spices in the ghee.
Pour in the tomato puree and add salt. Cook until the moisture reduces, the tomatoes are cooked down, and the ghee starts separating from the edges.
Now, add the prepared brown onion-curd paste to the pan. Mix vigorously to prevent the curd from splitting. Cook on low heat for 5 minutes.
5 min
Stir in the cashew paste. Add half a cup of warm water to achieve the desired gravy consistency.
Cover the pan and let the chicken simmer gently on low heat for 12-15 minutes, or until the chicken is completely tender and cooked through.
12–15 min
Finish the dish by sprinkling garam masala and adding the slit green chillies. Simmer for a final 2 minutes. Turn off the heat.
2 min
How to tell it's done
Extremely rich, thick, granular (danedar) gravy floating with vibrant flavored ghee, coating succulent pieces of chicken perfectly.
Getting it right
Tip
The signature of Jahangiri lies in its two-onion technique: using caramelized brown onions blended with yogurt for richness, and sautéed raw onions for texture.
What to serve it with
Commandingly demands to be served with Khamiri Roti, Tandoori Naan, or fragrant Zarda Pulao.
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