Servings : Serves 4-5
This recipe has got to be one of the EASIEST yet TASTIEST meals ones one could make! The chicken, cooked very simply is packed with spicy flavours and is served over a colourful bed of rice, garnished with egg slices and fried potato cubes. A truly magnificent meal.
Ingredients
- 1 chicken around 1.2-1.5kg, skin removed (cut into 8-12 pieces) OR 500 gm boneless chicken cubes (marinate the chicken in the following ingredients for at least 2 hours, preferably overnight)
- 1 tbsp tandoori masala
- 6 tbsp yoghurt, fresh and whipped well
- 1 tsp. salt
- 1 tsp. chilli powder
- 1 tsp garlic paste
Other Ingredients
- 2-3 tomatoes
- 1-2 tbsp tomato puree/paste (optional)
- 1 onion, sliced and fried until golden
- small bunch of coriander
- 1-2 green chillies
- 2-3 tbsp oil
- 1 cinnamon stick
- 1 tsp cumin seeds
- 3 whole black pepper
- 2 cloves
- 2 cardamom
- 1/2 tsp garam masala
- juice of half a lemon
- chopped coriander for garnishing
- 2-3 boiled eggs, peeled and sliced
- 4 potatoes, peeled and cubed then fried until tender
- salt as needed
Ingredients for Rice
- 3 cups basmati rice, washed 2-3 times then soaked for half an hour
- salt
- saffron & food colouring
- oil
- whole spices
Instructions
Put the chicken with its marinade into a pan and place on the heat. Simmer on a gentle boil until the chicken is tender and cooked through, about 20 minutes. Allow the chicken to cool and then shred into big chunks. (If you used boneless chicken then no need to shred). Then cover and set aside. If there are any leftover liquids in the pan from boiling the chicken, do not discard. We will use this when preparing the chicken gravy.
When cooking the chicken, it is not necessary to add any water, the yoghurt is normally sufficient to tenderise the chicken. But if needed, you can add a quarter cup of water.
Next, put the tomatoes and 2 tbsp of the fried onions in a blender. Add the small bunch of coriander and one green chilli. Blend until smooth. Set aside.
Now heat the oil in a pan, add the whole spices (cumin, cinnamon stick, pepper, cardamom and cloves). Let them splutter then add the blended mixture of tomatoes, fried onions and coriander/chilli. Simmer on low heat and add the tomato paste/puree plus some salt and the leftover cooking liquids from boiling the chicken earlier. Allow this to simmer gently until it thickens and is cooked through. Finally add the chunks of chicken and sprinkle on the garam masala plus some chopped coriander. Squeeze in the lemon juice and turn off the heat.
Next, make the Rice
Soak a few saffron strands in some water and set aside.
Bring a big pot of water to boil, add salt, 4 cardamom pods, 2-3 cinnamon sticks and 2-3 cloves plus about 2 tbsp. of oil.
Drain the soaked rice and add it to this water when it is boiling. Cook until the rice is about 3/4 done, remove and strain out all the water.
Then put the rice back in the pan, drizzle 2 tbsp. of oil, the soaked saffron water and some orange/yellow colour on the rice. Seal the pot and put on dum/steam it on the stove….or bake in the oven for about 10 minutes. Serve the rice with the chicken on top and garnish with fried potato cubes, boiled egg slices and fresh coriander.
Enjoy!
Is there any alternative to tandoori masala,can we prepare it at home mixing various spices?
I’ve personally never tried making it at home, you can use spanish paprika powder instead. Although tandoori gives better flavour and colour, and is easily available on the spice isles of most shops.
Do we have to boil the chicken first??
No, the chicken is boiled with the rest of the ingredients mentioned in the recipe.
What is this tomato puree/paste,is it not the same which was done in the blender???
No, paste is the tomato concentrate that is sold in jars/cans in shops/supermarkets/groceries.
You mentioned to use one skinless chicken. Do you mean one skinless chicken breast cut into 8 pieces?
No. One skinless WHOLE chicken, cut into 8 pieces. With the bones.
asalam…can we use breast chicken only?? do we have to boil the whole chicken or cut it first then boil??
Yes and you can cut it first.
can i use chicken on the bone? thnx
This is chicken on the bone which is then shreded in chunks.
is this an iranian cuisine? what is the meaning of sharjani?
I actually am not sure of the origins of this dish nor the meaning of the name, sorry!
hi, i make the shajhani chicken its super recepie .my husband like dish .
any suggestions for making this dish vegetarian? chickpeas? vegetables?
it looks delicious!!!!
yes it is lovely dish i just add achar ghost masala ,it is more tasty.my son also like this dish.wordha naeem
Vegetables will be fine. 🙂
Can I just use that garam masala instead of whole spices
Best to follow the recipe exactly for accurate results. Whole spices give off a different aroma from the grinded garam masala.
Salaams. Which brand of tandoori masala do you use?
W/Salaam, Natco brand.
salam apu…If I want to double the chicken pieces so I have to double all the ingredients also.right?
W/Salaam, yes exactly.
Today I have tried chicken sharjani for lunch.Masha Allah it’s wonderful and yummy.May Allah’s blessings always be with you.
How many people will this serve and does this have gravy or should I make raita with it?
Jazakallah khair
It should serve 4-5 people and yes you can make raita as the gravy is not very much, it is more of a thick gravy so some raita on the side would be good.
Hi Fauzia……I am a new visitor to your site……..I love the way you describe each and every step…but most of all I love the tiny suggestions and tips you share to make that extra effect. Thanks a ton for these wonderful recipes.
HI, would this be nice with chicken breast alone.
HI, yes you can.
And by one chicken do you mean 1kg??
Between 1-1.5kg
If i want more gravy can i just add more water or more of onions and tomatoes?I am making this with chapathi so need sufficient amount of gravy??
More onions and tomatoes not just water otherwise you will end up with a watery gravy.
Is the tomato puree necessary ? Will it be okay if we skip it ??
Jazakillah !! 🙂