The Shah Jahan dish, given its name after the fifth Mughal emperor of India, is a dish that combines diced chicken, diced lamb and king prawns in a beautiful blend of flavourings and spices. To make this dish, we recommend using the beautiful Balti Tarka Base from Aagrah Foods to ensure the cooking of an exquisite and authentic Indian meal. This recipe is a trendy dish simply because of how quick and easy it is to make and how delicious it tastes!
How long does it take to cook Shah Jahan?
The beauty of this dish is that it is effortless, quick and tastes amazing. The Shah Jahan recipe takes roughly 5 minutes to cook with minimal preparation time. When you follow this recipe, it will serve up to 3 people as a main meal.
What can I serve with a Shah Jahan?
We recommend serving a Shah Jahan with fresh garlic or plain naan bread garnished with fresh coriander.
- 2 tablespoons oil
1 jar of Balti Tarka Base
- 200g diced chicken breast
- 200g diced lamb (or mutton)
- 150g king prawns
- 2 red chillies chopped (optional)
- 1/2 tablespoon garam masala
- Handful of fresh chopped coriande
To begin, heat the two tablespoons of oil in a large pan. Then stir fry the diced lamb meat on high heat for two minutes.
Add 200-250ml of water to the pan, bring this water to boil and allow the dish to simmer on low heat for 20 minutes. (If you use mutton, let the ingredients simmer for an hour. Be sure to check the pan regularly. If the water has dried up, add more!)
Add the chicken breast to the pan and cook it for 2-3 minutes.
Add in the jar of Balti Tarka Base from Aagrah Foods. Swirl out the pot with a splash of water and add the reminisce to the pan. Bring the contents of the pan to boil and allow it to cook for 3-4 minutes on medium heat.
Add the king prawns to the dish and allow the contents of the pan to cook for another 3-4 minutes. If you find that the dish is watery, continue to simmer the ingredients for another few minutes until the sauce thickens and reaches your desired consistency.
Finally, add the chopped chilli peppers, garam masala, and chopped coriander. Stir in for 1-2 minutes before garnishing with the remaining coriander and serving fresh garlic naan bread.