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