This Royal Chicken Recipe Will Blow Your Mind! 👑 | Royal Chicken Curry Jo Dil Jeet Le

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