CHICKEN MAHARANI | RESTAURANT STYLE MAHARANI CHICKEN RECIPE | चिकन महारानी

Hi, everyone! How is it going? Last weekend, we made this delicious Chicken gravy recipe that I want to share with you all. This Chicken recipe is basically called ‘Chicken Maharani’ and it is a Mughlai dish with a rich gravy made of onion-cashew paste, and many other spices. The chicken pieces are juicy and absorb all the flavors nicely.

If you are looking to make a chicken recipe that is full of flavors and rich texture, then our Chicken Maharani recipe is a must-try for you all. Check out the recipe below!

CHICKEN MAHARANI

Cooking Time: 45 mins.

Ingredients:

Whole Spices for Dry Roasting:

ItemsQuantity
Coriander Seeds1 tsp
Cumin Seeds 1 tsp
Fennel Seeds (Sauf)1 tsp
Green Cardamom3
Cloves4
Black Peppercorns8
Mace1
Dry Red Chilies5
*tsp-teaspoon; tbsp-tablespoon*

Other Ingredients:

ItemsQuantity
Chicken
(large pieces with bones)
500 grams
Cinnamon stick2 inches
Bay Leaves2 medium size
Onions (quartered)2 large size (150 grams)
Cashew nuts 1/4 cup (24 pieces)
Ginger Paste1 tbsp
Garlic Paste1 tbsp
Green Chilies5
Thick Curd/Yogurt150 grams
Red Chili Powder1 tsp
Turmeric Powder1/2 tsp
Kasuri Methi
(dried roasted fenugreek leaves)
1 tsp
Fresh Cream5-6 tbsp (1/4 cup)
Water1 cup
Sugar1 tsp
Salt1 tsp + 1/2 tsp
Olive Oil5-6 tbsp (for cooking)
*tsp-teaspoon; tbsp-tablespoon*

Preparation:

  • Add all the whole spices for roasting in a pan and dry roast them on low heat for around 4-5 mins. Remove to a plate and allow to cool.
  • Grind the spice to a powder.
  • Make a paste of the onions and cashew paste.
  • Whisk the curd/plain yogurt, set it aside.
  • Dry roast the Kasuri Methi (dried fenugreek leaves), allow to cool and then crush roughly with your hands.

How To Cook:

  • Heat oil in a pan, add cinnamon stick and bay leaves. Give a stir for 1-2 minutes on medium heat.
  • Now add the onion-cashew paste and fry on medium heat for 7-8 mins till the paste is grainy
  • Add ginger and garlic paste, mix and fry on medium heat for 5 mins.
  • Sprinkle 1 tbsp blended Spice powder, turmeric powder and 1 tsp salt. Give a mix and cook on low to medium heat for 5-6 mins after adding a splash of water 6-7 tbsp.
  • Now reduce heat to low (or switch off the heat), add the whisked curd/plain yogurt and sugar. Stir vigorously and mix it well.
  • (Switch on heat now) Stir on low heat for 6-7 mins till oil separates.
  • Now add the chicken pieces, 1/2 tsp salt, 1 tsp tsp Red Chili powder and 1/2 tsp turmeric powder. Mix and sear on high heat for 6-7 mins.
  • Continue to cook on medium heat for another 10 mins. till the chicken is browned.
  • Now add 1 cup water, give a mix and cover & cook on low heat for 15 mins till chicken is tender.
  • Now add fresh cream, roasted & crushed Kasuri Methi (dried fenugreek leaves) and slit green chilies.
  • Give a mix and stir on low heat for 3-4 mins till oil separates.
  • Serve with roti, naan or rice.
CHICKEN MAHARANI

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