Chicken Maharani- A Mughlai Dish that looks and tastes both unique||It’s a must try

Chicken Maharani is a Mughlai Dish that looks and tastes both unique. This is that kind of recipe that you can make to change your mood and even if a sudden guest have arrived without a notice and you want to make something quick but with less effort .

It’s so tasty and it goes with Paratha,Pulao,Roti ,Naan and even with steamed rice. It has a rich texture that comes from the nuts and thick gravy from adding 2 types of onions (chopped and paste). The dried fenugreek leaves or kasauri methi adds a different flavor to it.

So, without wasting anymore time…let’s start making Chicken Maharani…in my style πŸ‘‡πŸ‘‡πŸ‘‡

Type- Curry

Preparation time- 20-25 minutes

Cooking time- 35-40 minutes


  • 2lbs or 1 kg chicken legs or any curry cut pieces
  • For the spice mix- Dry roast 1 tbs coriander seeds+1 tbs cumin seeds+1 tsp fennel and then grind into a fine powder
  • For the nut paste- 5-6 almonds+8-10 cashew nuts+ 1/4 th cup milk (soak everything for 30 minutes and then grind into a smooth paste
  • For a quick ginger, garlic,onion and green chillies paste- In a blending jar add 1 small onion,7-8 green chillies,3-4 cloves of garlic,1/2 ” ginger and make a smooth paste
  • 1/2 cup yoghurt
  • Salt to taste
  • 1.5 tbs red chilli powder
  • 1 tbs ginger paste
  • 1 tbs garlic paste
  • 1 cup chopped onions
  • 1.5 tsp kasauri methi (dried fenugreek leaves)
  • 1 tsp mace powder (javitri powder)
  • Chilli flakes and kasauri methi (dried fenugreek leaves) for garnishing


  • Marinate the chicken with 1.5 tbs red chilli powder,1/2 cup yoghurt,1 tbs ginger paste,1 tbs garlic paste,1.5 tsp kasauri methi (dried fenugreek leaves),1 tbs salt
  • Mix everything and marinate it for at least 30 minutes-1 hour and for best result overnight
  • In a pan heat 3 tbs oil on a medium flame and add 1 cup chopped onions and cook it till translucent
  • Now when the onions are translucent then add the onion,ginger, garlic and green chillies paste (see ingredients section for this part)
  • Keep on cooking till the oil separates and then add the marinated chicken to it
  • Mix and cover and cook for 10 minutes on a medium low flame
  • Then add 2 tsp of the prepared spice mix and nuts paste (see ingredients section for this part) and mix
  • Mix till oil separates and add 1/2 cup warm water for the gray
  • Adding water depends on you,that how much thick or thin you want your gravy
  • Add 1/2 tsp of mace or javitri powde and salt to taste and again cover and cook for 10 minutes on a medium flame
  • Now this step is optional, we’re adding 3-4 potatoes cut into halves and quarters
  • We like potatoes in our curry but tout definitely can skip it
  • Again cover and cook for 25 minutes on a medium- medium low flame but you should check in between
  • At this point our Chicken Maharani is done
  • Give it a standing time of 5-8 minutes and its done
  • Garnish it with red chilli flakes and some kasauri methi (dried fenugreek leaves)

You can enjoy this recipe with Pulao,Roti, Paratha and Naan 😊

We’ve added a step by step video of the recipe in our YouTube channel πŸ‘‡πŸ‘‡πŸ‘‡

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Don’t forget to leave your valuable comments in the comment box below 😊

You can also try πŸ‘‡πŸ‘‡πŸ‘‡

Karuvipillai chicken or Chicken Curry with a Curry leaves spice

Kosha Mangsho/Mutton Curry/Lamb Curry

Quick and Easy Microwave Chicken Curry

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